收藏切换
Inhibition Mechanism of Starch Retrogradation by Exogenous Substances and Progress of Its Application
收藏切换
Chunmin MA, Wanru LIU, Yang YANG, Yue XU, Bing WANG, Guang ZHANG, Xin BIAN, Na ZHANG*
Science and Technology of Food Industry | 2026, 47(2) : 460 - 469
Less
收藏切换
Science and Technology of Food Industry | 2026, 47(2): 460-469
• Reviews •
Inhibition Mechanism of Starch Retrogradation by Exogenous Substances and Progress of Its Application
Full
Chunmin MA, Wanru LIU, Yang YANG, Yue XU, Bing WANG, Guang ZHANG, Xin BIAN, Na ZHANG*
Affiliations
  • College of Food Science and Engineering, Harbin University of Commerce, Harbin 150028, China
Published: 2026-01-15 doi: 10.13386/j.issn1002-0306.2025010183
Outline
收藏切换

Starch retrogradation refers to the process which starch molecules transform from a disordered state to an ordered structure after gelatinization and cooling. In most cases, the phenomenon of starch retrogradation has an adverse effect on the sensory and storage qualities of starch and products. Currently, there are numerous methods for inhibiting starch retrogradation, among which the addition of exogenous substances is considered an effective inhibitory measure. However, there is a wide variety of exogenous substances, and there is a lack of a systematic summary of the mechanism by which exogenous substances inhibit starch retrogradation currently. Therefore, this paper systematically reviewes the types of exogenous substances that can resist starch retrogradation, including salts, lipids, proteins, non-starch carbohydrates, emulsifiers, and enzyme preparations, and so on. The mechanisms of these exogenous substances inhibit starch retrogradation were deeply explored. Moreover, the influence of exogenous additives on the structure (morphology, short-range order, long-range order, etc.) and physicochemical properties (thermal properties, gelatinization properties, rheological properties, etc.) of starch molecules during the process of inhibiting starch retrogradation was reviewed. Finally, the research progress of exogenous substances in food was introduced. This paper provides a theoretical basis for the research on the inhibition of starch retrogradation by exogenous substances.

exogenous substances  /  starch retrogradation  /  mechanism  /  application
马春敏, 刘婉茹, 杨杨, 徐悦, 王冰, 张光, 边鑫, 张娜. 外源物质对淀粉老化的抑制机理及其应用进展. 食品工业科技, 2026 , 47 (2) : 460 -469 . DOI: 10.13386/j.issn1002-0306.2025010183
Chunmin MA, Wanru LIU, Yang YANG, Yue XU, Bing WANG, Guang ZHANG, Xin BIAN, Na ZHANG. Inhibition Mechanism of Starch Retrogradation by Exogenous Substances and Progress of Its Application[J]. Science and Technology of Food Industry, 2026 , 47 (2) : 460 -469 . DOI: 10.13386/j.issn1002-0306.2025010183
Year 2026 volume 47 Issue 2
123
52
Cite this Article
BibTeX
Article Info
doi: 10.13386/j.issn1002-0306.2025010183
  • Receive Date:2025-01-21
  • Online Date:2026-10-24
  • Published:2026-01-15
Article Data
Affiliations
History
  • Received:2025-01-21
Affiliations
    College of Food Science and Engineering, Harbin University of Commerce, Harbin 150028, China
References
Share
https://castjournals.cast.org.cn/joweb/spgykj/EN/10.13386/j.issn1002-0306.2025010183
Share to
QR

Scan QR to access full text

Cite this article
BibTeX
Citations
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
关闭全屏
  • BibTeX
  • EndNote
  • RefWorks
  • TxT