Factors and modification techniques enhancing starch gel structure and their applications in foods:A review
Yongqiang Gong, Shuzhi Xiao, Zihan Yao, Hongjie Deng, Xuan Chen, Yang Tao
Abstract
The formation of starch gel structure results from the gelatinization and retrogradation of starch in aqueous solutions, which plays a crucial role in determining the quality and functional properties of starchy foods. The gelation ability of many native starches is limited and their structure is weak, which restricts their application. Therefore, how to enhance the gel structure of starch is of great significance to food science and industry. In this paper, the mechanism of starch gel formation was reviewed, and the research progress of starch composition, retrogradation conditions, food composition and modification methods were reviewed. Meanwhile, the applications of enhanced starch gel structures in food quality, nutrition, packaging, and 3D printing were discussed. This review provides valuable references for researchers and producers to develop high-quality and nutritious starch-based foods and further expand the applications of starches. • Starch gels are formed by gelatinization and retrogradation of starch. • Starch gel structure can be strengthened by the selection of starch sources, rerogradation conditions and food ingredients. • The related modification techniques for strengthening starch gel structure were summarized. • Advances in the food application of starch gel structure enhancement were provided.