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Research Progress on Inhibiting Retrogradation of Corn Starch by Different Physical Modification Methods
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Jiaqi LIN1, 2, Xiangyuan ZHAO1, 2, Jiayin DAI1, 2, Jina HAN1, 2, Yu WEI1, 2, Yong CAO1, 2, Yuzhu WU1, 2, Xiuying XU1, 2, *, Jingsheng LIU1, 2, *
Science and Technology of Food Industry | 2026, 47(10) : 491 - 500
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Science and Technology of Food Industry | 2026, 47(10): 491-500
• Reviews •
Research Progress on Inhibiting Retrogradation of Corn Starch by Different Physical Modification Methods
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Jiaqi LIN1, 2, Xiangyuan ZHAO1, 2, Jiayin DAI1, 2, Jina HAN1, 2, Yu WEI1, 2, Yong CAO1, 2, Yuzhu WU1, 2, Xiuying XU1, 2, *, Jingsheng LIU1, 2, *
Affiliations
  • 1College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
  • 2National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, China
Published: 2026-05-15 doi: 10.13386/j.issn1002-0306.2025040382
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Corn is the largest grain crop in China. Corn starch, as the primary component of corn, is widely favored due to its favorable functional properties and relatively low cost. The characteristics of starch significantly influence the quality of corn-based food products. However, starch retrogradation during processing and storage is inevitable, severely compromising the edible quality of starch-based foods. Consequently, inhibiting corn starch retrogradation has attracted considerable attention. This article reviews the physical methods for inhibiting the retrogradation of corn starch, including single modification methods such as the addition of exogenous substances (phenolic compounds, hydrophilic colloids, proteins, and lipids) and common physical field treatments (hydrothermal treatment, microwave treatment, screw extrusion treatment, and ultra-high pressure treatment), as well as the synergistic physical modification methods. It also deeply analyzes the mechanism of these modification methods in inhibiting starch retrogradation. The aim is to provide references for enhancing the quality of corn starch-based foods and related experimental studies.

corn starch  /  retrogradation property  /  exogenous additives  /  physical modification  /  cooperative interaction
林嘉琪, 赵湘媛, 代佳音, 韩吉娜, 韦裕, 曹勇, 吴玉柱, 许秀颖, 刘景圣. 不同物理改性方法抑制玉米淀粉回生的研究进展. 食品工业科技, 2026 , 47 (10) : 491 -500 . DOI: 10.13386/j.issn1002-0306.2025040382
Jiaqi LIN, Xiangyuan ZHAO, Jiayin DAI, Jina HAN, Yu WEI, Yong CAO, Yuzhu WU, Xiuying XU, Jingsheng LIU. Research Progress on Inhibiting Retrogradation of Corn Starch by Different Physical Modification Methods[J]. Science and Technology of Food Industry, 2026 , 47 (10) : 491 -500 . DOI: 10.13386/j.issn1002-0306.2025040382
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Year 2026 volume 47 Issue 10
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Article Info
doi: 10.13386/j.issn1002-0306.2025040382
  • Receive Date：2025-04-30
  • Online Date：2026-10-24
  • Published：2026-05-15
Article Data
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History
  • Received：2025-04-30
Affiliations
    1College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
    2National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, 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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