Critical Reviews in Food Science and Nutrition, Journal Year: 2024, Volume and Issue: unknown, P. 1 - 22
Published: Aug. 20, 2024
In order to determine suitable end use applications for different starches, this review characterizes and differentiates the physical components, solid state, crystalline structures, their effects on gelatinization, retrogradation, texture functionality. There exist four packings of starch. A-, B- C-type are attributed amylopectin, V-type which is amylose. C- type crystallinity rely water help coordinate crystal structures due congregation in large intrahelical cavity B-type packings. The ratio amylose amylopectin content largely affects textural functional properties Amylose influences thus can impact crystallinity, strength, cohesion brittleness starch gel systems. has been found crystallize prior suggesting that acts as a nucleation site further radial crystallization amylopectin. Processing treatments such size reduction drying, typically applied all commercial also physiochemical characteristics These processes cause damage granule while reducing native starch, but increasing retrogradation gelatinized
Language: Английский