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Research progress of starch retrogradation mechanism and anti-retrogradation
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Yang-Bo HE1, Guo-Lin LI1, *, Tao ZHOU2, Yi QIN2, Da-Xin SHI2
Journal of Food Safety & Quality | 2026, 17(5) : 170 - 177
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Journal of Food Safety & Quality | 2026, 17(5): 170-177
• Special Topic: Food Quality Analysis and Evaluation •
Research progress of starch retrogradation mechanism and anti-retrogradation
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Yang-Bo HE1, Guo-Lin LI1, *, Tao ZHOU2, Yi QIN2, Da-Xin SHI2
Affiliations
  • 1.Integrated Agricultural Development Research Institute, Guizhou Provincial Academy of Agricultural Sciences,Guiyang 550006, China
  • 2.Guizhou Qinjihuang Food Co., Ltd., Bijie 551800, China
doi: 10.19812/j.cnki.jfsq11-5956/ts.20251015002
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Starch is an important source of energy for the human body and a common food ingredient. However,starch-based foods are prone to retrogradation, which leads to a hardened texture, poor taste and quality deterioration.Retrogradation is one of the most important reasons for the deterioration of the quality of starch-based foods.Delaying starch retrogradation can maintain the taste and quality of starch-based foods and extend their shelf life. The article introduced the mechanism of starch retrogradation and the main factors influencing it. It analyzed and compared measures such as physical methods, natural exogenous additives and enzymatic methods to delay starch retrogradation. In addition, optimized the processing technology of starch-based foods, packaging materials and storage conditions were also effective measures to delay retrogradation. The purpose of this article aims to summarize the latest progress in delaying retrogradation of starch-based foods, and provide scientific basis and technical support for starch food processing.

starch-based foods  /  retrogradation mechanism  /  anti-retrogradation
何扬波, 李国林, 周涛, 秦沂, 史大鑫. 淀粉老化机制及抗老化研究进展. 食品安全质量检测学报, 2026 , 17 (5) : 170 -177 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20251015002
Yang-Bo HE, Guo-Lin LI, Tao ZHOU, Yi QIN, Da-Xin SHI. Research progress of starch retrogradation mechanism and anti-retrogradation[J]. Journal of Food Safety & Quality, 2026 , 17 (5) : 170 -177 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20251015002
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Year 2026 volume 17 Issue 5
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20251015002
  • Receive Date：2025-10-15
  • Online Date：2026-11-05
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  • Received：2025-10-15
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Affiliations
    1.Integrated Agricultural Development Research Institute, Guizhou Provincial Academy of Agricultural Sciences,Guiyang 550006, China
    2.Guizhou Qinjihuang Food Co., Ltd., Bijie 551800, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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