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Retrogradação Do Amido
Retrogradação Do Amido
Review
A R T I C L E I N F O A B S T R A C T
Keywords: The retrogradation of starch is an inevitable change that occurs in starchy food during processing and storage, in
Retrograded starch which gelatinized starch rearranges into an ordered state. The chain length, proportion and structure of amylose
Formation and amylopectin vary in different types of starch granules, and the process is affected by the genes and growth
Internal factor
environment of plants. The internal factors play a significant role in the formation of retrograded starch, while
External factor
the external factors have a direct impact on its structural rearrangement, and the creation of suitable conditions
Mechanism
enables food components to affect the rearrangement of starch. Interestingly, water not only directly affects the
gelatinization and retrogradation of starch, but also serves as a bridge to deliver the influence of other com
ponents that influence retrogradation. Moreover, there are three mechanisms responsible for forming retro
graded starch: the migration of starch molecular chains in the starch-water mixed system, the redistribution of
water molecules, and the recrystallization kinetics of gelatinized starch. In this paper, the effects of internal
factors (amylose, amylopectin, food ingredients) and external factors (processing conditions) on the formation of
retrograded starch and the mechanism controlling these effects are reviewed.
* Corresponding authors at: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
E-mail addresses: zyifst@163.com (Y. Zhang), zhlfst@fafu.edu.cn (H. Zeng).
https://doi.org/10.1016/j.ijbiomac.2021.07.050
Received 15 March 2021; Received in revised form 6 July 2021; Accepted 7 July 2021
Available online 8 July 2021
0141-8130/© 2021 Published by Elsevier B.V.
Q. Chang et al. International Journal of Biological Macromolecules 186 (2021) 163–173
the formation of retrograded starch during its processing in a complex following retrogradation.
food system. Therefore, this paper reviews our current knowledge of the
internal and external factors influencing the formation of retrograded 3. Gelatinization and retrogradation characteristics of starch
starch and its formation mechanism. The benefit of the review is of
significance in predicting and controlling the quality of starchy foods. Gelatinization is the process that occurs before retrogradation, and
the conditions created by gelatinization are critical for retrogradation.
2. The composition and structural characteristics of starch After starch is gelatinized, with the invasion of water molecules and the
granules collapse of starch granules, the arrangement of the chains changes from
ordered to disordered. This process is directly affected by the amount of
Starch granules exist in plant tissues. They consist of starch chains, available water, temperature, and the stability of starch structure, as
namely amylose or amylopectin chains. The ratio of amylose to well as other factors [15,16]. Gelatinization is a continuous process. The
amylopectin varies according to the botanical origin of starch. Except for degree of gelatinization increases as the temperature increases over a
high-amylose starch [8] and waxy starch [9], the majority of native certain range, which is related to the stability of certain starches. Once
starch has an amylose content between 20% and 30% [10]. In amylose, the gelatinization initiation temperature is reached, the relatively un
glucose residues are linked by α-D-(1–4) glycosidic bonds and form a stable structure (the amorphous zone) in starch granules is destroyed
linear chain. In addition, Heineck, Cardoso, Giacomelli and da Silveira [17]. The amylopectin crystalline zone in native starch has a dense
[11] found that amylose chains possess a single helix formation. When cluster structure, and therefore its gelatinization temperature is higher
suspended in low-temperature aqueous solution, the mobility of than that of the amorphous zone. Starch in low-temperature aqueous
amylose in the amorphous region is enhanced, while their helical solution (below the gelatinization temperature) absorbs water but only
structure is not damaged. Although it is rare in native starch, the double- swells slightly [18]. It is relatively easier for water to invade the
helix structure of amylose is common after retrogradation, and is the amorphous zone than the crystalline zone. The spacing between the
basic composition of the long-range ordered structure, i.e., starch crystal starch chains in the amorphous zone increases after the invasion of
[1]. Amylose chains with a linear structure are better able to rearrange water, while the starch crystals remain undamaged. When the starch-
and form an ordered structure. In addition, the formation of an ordered water system is in a higher-temperature environment, the interaction
structure is closely related to its resistance to digestion [12]. Therefore, between short amylopectin side chains is destroyed, which enables
amylose plays an important role in the formation of retrograded starch, water molecules to plasticize starch chains. In this stage, starch chains
especially the earlier stage of retrogradation. Amylopectin is one of the are more mobile, and the birefringence phenomenon of destruction of
largest molecules in the natural world, with an average molecular mass native granule starch disappears. Meanwhile, the stretching of the starch
of up to 1 × 107–1 × 109 Da due to its highly branched structure [13]. chain causes the clusters to lose their compactness, and the orderly
Similarly to amylose, amylopectin is constituted by glucose residues, structure of native starch is destroyed [19].
which are linked by α-D-(1–4) glycosidic bonds and α-D-(1–6) glycosidic Gelatinization is a process involving the structural destruction of
bonds, forming a non-linear structure with many branches. Despite starch, while retrogradation is a process of structural reconstruction,
controversy over the fine structure of amylopectin, it is recognized that although it does not regenerate the structure of starch back to the con
amylopectin chains are basically formed by a host of external chain dition before gelatinization [15]. Starch gel is an unstable thermody
segments and internal chain segments. External chains attach to the namic system, and starch chains in a disordered state after gelatinization
internal chains and form a branched structure. The branched-structure tend to re-polymerize to form a more thermodynamic stable ordered
clusters further attach to long chains, and eventually form amylo state [20]. Retrogradation is a continuous process, which can be divided
pectin molecules. The normal state of amylopectin branch chains in into short- and long-term retrogradation stages [21]. During retrogra
native starch granules is a double helix, and this makes a large contri dation, starch chains reassociate and form a double-helical structure
bution to starch crystals [14]. Compared to the linear structure of during the cooling stage. The double helices are then packed into crys
amylose, the branched structure limits the mobility of amylopectin after tals [5]. As shown in Fig. 2, the double helix of amylose and amylopectin
gelatinization, and requires more time to reform an ordered structure are shown with arrows, respectively, and re-crystallization can be
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Q. Chang et al. International Journal of Biological Macromolecules 186 (2021) 163–173
divided into three stages, i.e., nucleation (formation of crystal nuclei), space between these seven double helices can only be filled with eight
expansion (growth of crystal nuclei), and maturation (perfection of water molecules. The structures of A- and B-type crystal are considerable
crystals or further growth of crystals). The occurrence of these stages similarities by XRD. To some extent, the fiber repeats of both structures
depends largely on the temperature [22]. Sievert, Czuchajowska, and and the lateral distances between helices are virtually identical. The
Pomeranz [23] found that when the ambient temperature is close to the packing of the helices also shows some similarity, because the A-struc
glass transition temperature of starch, the formation rate of a crystal ture may be imagined to be built up from the B-structure simply by
nucleus is high but the propagation rate of crystals is low. At the crystal inserting another helix in the latter-in place of the water column. The
melting temperature, the nucleation rate of starch chains is low, while structure of the A-type crystal unit can also be depicted as a monoclinic
the propagation rate is great. The Avrami model is a mathematical lattice structure. Starch with different types of crystalline structures has
model for studying the crystallization kinetics of starch. The results of different anti-digestive properties to starch digestive enzymes [27]. The
rice starch determined by differential scanning calorimetry (DSC) and X- hexagonal cavity of an A-type crystal is packed with an extra double
ray diffraction (XRD) fit well with the Avrami model with a high helix, which makes it denser than a B-type crystal. Theoretically, the
determination coefficient, while the Avrami exponent and rate constant compacter A-type crystal is more resistant to enzyme activity than the B-
are significantly different [24]. This is because DSC and XRD evaluate type. However, it has been proven that the A-type crystal does not have a
different structural features of starch, i.e., DSC can be used to determine significantly higher resistance to digestion than the B-type crystal [28].
the melting enthalpy of starch recrystallized crystals whereas XRD re Kim, Choi, and Moon [29] found no differences in the resistant starch
veals the starch crystalline architecture. Starch crystals can be divided content in two retrograded starches, which had similar amounts of A-
into A- and B-types, and a combination of A- and B-type crystals, namely and B-type crystals, respectively, while the slowly digestible starch
C-type [25]. As shown in Fig. 3, the B-type crystal unit is composed of six content in the A-type crystalline structure was constantly higher than in
double helices that form a hollow hexagon, and the central channel that the B-type.
is surrounded by the six double helices is filled with 36 units of water in
each full turn. The A-type crystal is similar to the B-type crystal, but the 4. Effect of amylose and amylopectin on retrograded starch
A-type crystal is polymerized by seven double helices and forms a “solid
hexagonal” structure that is tighter than the B-type crystal [26]. The Amylose and amylopectin are the main constituents of starch
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Q. Chang et al. International Journal of Biological Macromolecules 186 (2021) 163–173
granules. Starches isolated from different botanical sources have including the molecular size and chain-length distributions of amylose
different ratios of amylose to amylopectin, which has a large impact on and amylopectin are main factors influencing the retrogradation of
the starch properties. Amylose and amylopectin have different mobil starch [34]. Retrograded properties are affected not only by the amylose
ities, depending on their having a linear or multi-branched structure [5]. content, but also by the molecular size, and the molecular sizes of the
After being plasticized by water during gelatinization, amylose has a whole (branched) amylose and amylopectin components [35]. When
better rearrangement ability than amylopectin, because its linear considering the starch molecular fine structure on retrogradation, mo
structure requires relatively little space for rearrangement and reset lecular size and chain-length distributions often need to be considered at
tlement. It is therefore easier for amylose to form a double helix or the same time [34]. In general, for amylose with a long or short chain
crystal than amylopectin. In contrast, amylopectin has a large number of length, due to steric hindrance or the degree of dispersion, the molecules
branches, and its chain distributions are disordered after gelatinization, are not easy to polymerize to form resistant starch. In contrast, amylose
which makes it difficult to rearrange and recover its ordered structure. molecules with a short to medium chain length are easy to regenerate to
Amylopectin can also retrograde, although this process requires a longer form resistant starch. Larger amylose molecules, a higher amount of
time than for amylose [30]. Therefore, the short-term retrogradation of amylose short to medium chains, shorter amylose medium chains, and
starch (from the first few hours to several tens of hours) is generally longer amylopectin medium chains would result in a slower digestion
attributed to the re-arrangement of amylose, while the long-term rate for both the fast- and slow-digestible starch fraction. The short-term
retrogradation is attributed to the re-arrangement of amylopectin retrogradation of rice starches was positively correlated with the
[21]. In addition, it is believed that the retrogradation of amylopectin amount of amylose short to medium chains, while it was negatively
can be divided into two processes: the inter chain repolymerization of correlated with the amylose molecular size [36]. Amylopectin is not
the double helix structure and the packaging of the double helices of easy to retrograde due to its branched structure, but studies have shown
starch chains. that the amylopectin of normal starches with an external A and B1 chain
As shown in Table 1, the ratio of amylose to amylopectin in certain population, DP of peak maximum at ≥15.5 glucose units, smaller
starches is a critical feature when investigating its retrogradation. Liu amylopectin molecules, and longer amylopectin internal chains will
et al. [31] found that the retrograded maize starches showed a typical B- increase the long-term amylopectin retrogradation rate [37].
type XRD pattern, and it was easier to retrograde for starch with a high-
amylose maize starch that had 79.05% amylose content rather than a 5. Influence of food ingredients on the retrograded starch
normal maize starch with 25.43% amylose content. This may be related
to the ordered crystalline structure formed by amylose, which was 5.1. Water content
determined by XRD. In addition to the ratio of amylose to amylopectin,
the retrogradation of starch is also influenced by other properties of Water plays a key role in the gelatinization and retrogradation of
starch chains, such as the degree of branching and chain length. Li et al. starch, with starch gelatinization and retrogradation only occurring
[32] used the 1,4-α-glucan branching enzyme (GBE) to treat corn starch, when the water content reaches a certain level. During gelatinization,
and found a decline in the amylose content and an increase in the water can contribute to the uncoiling of the double helix and promote
amylopectin content, which led to a decrease in retrogradation. The the movement of a single chain, while a low water content may lead to
main reason for this phenomenon was found to be the transglycosylation the incomplete gelatinization of starch [38]. In native starch, many
activity of GBE. Vamadevan and Bertoft [30] also investigated the starch chains are originally combined with each other by hydrogen
impact of different structural types of amylopectin on retrogradation, bonds to form a double helix, which limits the mobility of starch chains
and found that the retrogradation of amylopectin was affected by the [39]. For gelatinization, heating and water are indispensable. Heating
external chain length and inter-block chain length. Long external chains damages the hydrogen bonds between starch chains, while water, as a
contributed to long, stable double helices, while long inter-block chains plasticizer, can preferentially combine with the depolymerized starch
influenced the flexibility of the amylopectin backbone, which was the chain, and thus enhance the mobility of starch chains [40]. The presence
pre-requisite procedure for the formation of a double helix by external of water also makes the starch granule swell; thus, providing a larger
chains. Wu et al. [33] used glucan 1,4 α-maltotriohydrolase and pul space for the movement of starch chains. The retrogradation of starch
lulanase to hydrolyze and debranch gelatinized normal maize starch and occurs when the gel cools down, and the rearrangement of starch chains
retrograded the hydrolysate at 4 ◦ C for 48 h to improve the formation of is mainly driven by van der Waals forces. This process is also accom
resistant starch type 3. The results showed that the retrogradation of panied by a heat release and the reformation of hydrogen bonds between
starch was improved when there was an increase in the proportion of starch chains [41]. When starch is gelatinized in water at different starch
medium-length chains with a DP of 30–130 by HPSEC-MALLS-RI chro to water (S/W) ratios, the space between the starch chains varies as the
matogram, and the resistant starch content was up to 40.8 ± 0.7%. water content changes. This means that the retrogradation situation will
In addition to the above factors, starch molecular fine structures, be completely different. When the enthalpy of the starch-water system
Table 1
Effects of amylose and amylopectin on the retrograded starch.
Factor Starch source Amylose content Retrograded conditions Results References
Ratio of amylose to High-amylose maize starch (HAM); 70.34%, 0%, 22.49% S/W = 1:2 g/mL; T = RS content for 15 d: retrogradated HAM [31]
amylopectin amylopectin maize starch (APM); for HAM, APM, NM, 4 ◦ C; ST = 5, 10, 15 days. (17.35%) > retrogradated NM (15.76%) >
normal maize starch (NM). respectively. retrogradated APM (13.02%)
Degree of branch Native corn starch, corn starch after S/W = 6:100 g/mL; T = Treatment of 1,4-α-glucan branching [32]
treatment of 1,4-α-glucan branching 4 ◦ C; ST = 1, 3, 5, 7, 14, enzyme increases the degree of branch and
enzyme. 21 and 28 days. retards retrogradation.
Ratio of amylose to 17 starch samples with different S/W = 1:2 g/mL; T = Retrogradation is influenced by both [30]
amylopectin amylose content and chain structure 4 ◦ C; ST = 10 days. external chain of amylopectin and its
internal chain.
Degree of Normal maize starch treated by 26.4% for normal S/W = 4:50 g/mL; T = Retrogradation is increased by the change of [33]
polymerization of glucan 1,4 a-maltotriohydrolase maize starch 4 ◦ C; ST = 2 days. branch chain lengths, especially medium-
branch chain (AMTS) for various duration. length chains (DP 30–130). RS content (up
to 40.80%).
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Q. Chang et al. International Journal of Biological Macromolecules 186 (2021) 163–173
reduces, starch chains are likely to re-tangle as the water interacts with as the expansion and maturation of the crystal. Longton and Legrys [42]
other free starch chains. Excessive amounts of water make it difficult for reported that the recrystallization of starch only occurs over a certain
the inter-chain hydroxyl groups to interact through hydrogen bonds, range of moisture content (20–90%). The degree of recrystallization of
with a large distance between starch chains. In contrast, if the gelati starch increases to some extent with an increase in the water content
nization process occurs with a low water content, the amylose in the (from 20 to 50%), and then decreases with a further increase in the
amorphous state of the original starch cannot be sufficiently dissolved, water content (from 50 to 90%). As the water content increases, the
and part of the crystalline structure will be maintained [38]. This is space available for the movement of starch chains and their mobility
because the insufficient water content may inhibit the leaching of increases and when the moisture content is higher than a certain limit,
amylose, and thereby curb the formation of the crystal nucleus, as well the excessive distance increases the difficulty of cross-polymerization
Table 2
Effects of food ingredients on the retrograded starch.
Factors Additive Starch source Retrograded conditions Results References
Water content; Starch nanoparticles (SNP) S/W = 1:1, 1:2, 1:5 g/mL; Largest retrogradation occurs when S/ [43]
environmental obtained from Proso millet T = 4 or 25 ◦ C; ST = 15, W = 1:2 in 25 ◦ C and 4 ◦ C
condition starch. 30, 60, 120, and 240 min.
Water content; type Waxy rice starch (TKW5, S/W = 1:4, 1:7, 1:10 g/ Water content more significantly [44]
of starch TCSW2); Low-amylose rice mL; T = 4 ◦ C; ST = 0, 1, 3, affects non-waxy starch than waxy
starch (TK9, TCS10); High- 5, and 7 days. starch. RS content (under 10%).
amylose rice starch (TCS17).
Water content Lotus seed starch S/W = 5:95, 10:90, 20/ S/W = 3:7 lead to largest degree of [7]
80, 30/70, 40:60, 50:50 retrogradation.
g/g; T = 4 ◦ C; ST = 14
days.
Type of lipid Glycerol, AA = 10%; three Rice flour S/W = 3:7 g/mL; T = (1) Glycerol and three emulsifiers [51]
emulsifiers (GMS, DATEM and 4 ◦ C; ST = 7 days. inhibited the retrogradation of rice
DMG), AA = 0.5 and 1.0%. starch; (2) retrogradation was inhibited
in a larger extent when the amount of
additive increase.
Adding amount of GMS; concentration of GMS solution Normal maize starch (NMS), Starch - GMS gels (8% w/ Addition of GMS decreases the [52]
lipid = 1, 2, and 3%. waxy maize starch (WMS), v); T = 7 ◦ C; ST = 10 retrogradation of NMS and WMS.
and high amylosemaize days.
starch (HAMS).
Proteins with Albumins, glutenin, globulins, Wheat starch S/W = 1:10 g/mL; T = Glutenin retards retrogradation of [55]
different chain gliadin, AA = 0, 0.5, 1.0, 1.5, and 4 ◦ C; ST = 1 day. wheat starch, while other 3 proteins
lengths 2.0 g per 10 g starch. promote it. Promoting effect varies
according to the type and additive
amount of protein.
Glutenin Wheat glutenin isolated from wheat Wheat starch S/W = 1:10 g/mL; T = Glutenin retards the retrogradation of [56]
flour; AA = 15% of starch weight. 4 ◦ C; ST = 24 h. wheat starch.
Polypeptides with Different proteins obtained from Maize starch S/W = 1:10 g/mL; T = All polypeptides can prohibit the [57]
different amino hydrating soy protein by microbial 4 ◦ C; ST = 1 day. retrogradation of maize starch, but the
acids proteases (acidic, alkaline and degree of inhibiting effect varies with
neutral proteases) the type of additive.
Proteins Protamex-hydrolyzed rice bran Rice starch. 5 g mixtures of rice and PRBPH-1 retards retrogradation of [58]
protein at 1 h (PRBPH-1); AA = 0%, PRBPH-1 with 10 g gelatinized rice starch
3%, 6%, 9%, 12% of starch. water; T = 4 ◦ C; ST = 1,
3, 5, 7, 14, 21 and 28
days.
Proteins Antilisterialgrass carp protein Rice starch Misture of starch and AGCPH reduces the degree of [59]
hydrolysate (AGCPH), starch AGCPH: water =1:2 g/g; crystallinity and retrogradation of rice
weight: additive weight = 100:0, T = 4 ◦ C; ST = 1, 7and 14 starch
97:3, 94:6, 91:9, and 88:12 g/g. days.
Types of glucose, fructose and maltose, AA = Pueraria lobata starch S/W = 1:4 g/mL; T = At 4 ◦ C, glucose, fructose and maltose [69]
carbohydrate; 5% − 22 ◦ C, 4 ◦ C and 28 ◦ C; inhibit the retrogradation of starch; at
temperature ST = 1, 2, 4, 7, 14, 21 − 22 ◦ C, maltose still retard the
days. retrogradation, while glucose, fructose
promote the retrogradation.
Types of Sodium alginate, xanthan gum, guar Wheat flour 140.0 g water with 200 g (1) Addition of guar gum and sodium [70]
carbohydrate gum, native corn starch, acetylated and 18 g sugar, 38 g other alginate retard retrogradation; (2)
starch, oxidized corn starch, addictive; T = 4 ◦ C; ST = partial replacement of wheat flour with
hydroxypropylated corn starch. 10 days. modified starch can retard the
retrogradation of wheat starch.
Degree of Inulin with different length: FS (DP Wheat starch. S/W = 1:10 g/mL; T = Inulin inhibits amylose retrogradation [67]
polymerization ≤ 10), FI (DP of 2–60) and FXL (DP − 22 ◦ C, 4 ◦ C and 25 ◦ C; and accelerates amylopectin
(DP) of ≥ 23); AA = 2.5% to 20% of ST = 7 days. retrogradation.
carbohydrate suspension.
Amount of Pullulan; AA = 0%, 1.4%, 2%, 6%, Normal rice starch Mixture of starch and Pullulan inhibits the retrogradation of [21]
carbohydrate and 10% of starch weight. pullulan: water = 1:2 g/ amylose and amylopectin.
mL; T = 4 ◦ C; ST = 1, 3, 5,
7, 14, 21, and 28 days.
Amount of Flaxseed gum, AA = 0, 0.1, 0.2, 0.3, Maize starch S/W = 1:10 g/mL; T = Flaxseed gum inhibits the [71]
carbohydrate 0.4% of suspension. − 20, 4 and 20 ◦ C; ST = retrogradation.
12 days.
S/W, starch: water; T, temperature; ST, storage time; AA, additive amount; GMS, glycerol monostearate; DATEM, diacetyl tartaric esters of mono- and diglycerides;
DMG, distilled monoglycerides.
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Q. Chang et al. International Journal of Biological Macromolecules 186 (2021) 163–173
between starch chains due to excessive dilution, eventually leading to a according to the type and level of additive. On the other hand, Garcia
decrease in crystallinity. As shown in Table 2, different studies have and Landi Franco [52] found that adding GMS curbed the retrogradation
shown the maximum recrystallization concentration of different of normal maize starch and waxy maize starch, but had no significant
starches, which may be related to factors, such as starch type, environ effect on high amylose maize starch (HAMS). The inhibitory effect of
mental conditions, and the different stages of retrogradation. In an GMS on the retrogradation of different starches can only be seen with
experimental study by Gong Li, Xiong, and Sun. [43], short-chain certain amounts of additive. According to these phenomena, the inhib
amylose was debranched from amylopectin-rich waxy proso millet itory effect of lipids on the retrogradation of starch may occur through
starch, and then used to investigate the effect of the amylose/water ratio three possible mechanisms.
on the recrystallization of amylose. An amylose/water ratio of 1:2 (w/w)
remarkably increased the crystallinity of short chain amylose compared (1) Lipids could affect the process of gelatinization and indirectly
with the ratios of 1:1 and 1:5. Hsu, Lu, Chang, and Chiang [44] found curb retrogradation. Partial gelatinization is disadvantageous for
that the amount of water added significantly influenced the retrogra retrogradation [53]. Starch chains initially form lipid-starch
dation of cooked rice flour, which led to a difference in the digestibility complexes with the endogenous lipids in native starch. Water
of retrograded starch. Chen et al. [7] found that the moisture content penetration into the granules may be restrained, while starch
had no effect on the crystal type of lotus seed retrograded starch and all granule swelling and solubilization in cold water is hampered
samples showed B-type crystal by XRD and solid-state 13C cross- [54]. The swelling of starch granules becomes more difficult, and
polarization and magic-angle spinning nuclear magnetic resonance the mobility of starch chains is reduced.
(13C CP/MAS NMR). Water contents of 70% and 80% were the best (2) During retrogradation, free single chains can preferentially form
condition for the recrystallization of lotus seed starch as determined by single helical complexes with lipids [49]. This inhibits the release
XRD and fourier transform infrared (FT-IR). It was related to the water of amylose and the formation of inter-chain hydrogen bonds be
distribution by low-field 1H NMR, in which bound water was related to tween amylose chains, and thus restricts the retrogradation
the hydrated starch chains, while channel water in the B-type crystal process.
represented the micro-crystalline structure. In addition, the effects of (3) The formation of a crystal nucleus by amylose is a key process
fat, protein, sugar, and other factors on starch gelatinization and that may affect the further growth of the crystal. The formation of
retrogradation have a large influence on the structure of the retrograded a lipid-amylose complex reduces the amount of available
starch, such as the starch complex, while in some cases their affect is amylose, which contributes to the formation of the crystal nu
manifested through the distribution and availability of water. cleus, and restricts the further retrogradation of starch.
Lipid can co-exist with starch to form a lipid-starch complex [45]. Protein is a common component in most starchy foods, and can affect
Starch is isolated from plant tissue, which always contains lipids. In the starch properties during processing and storage. Currently, protein is
addition, lipids are commonly added to processed starchy food. Lipids commonly added to food to prevent the retrogradation of starch [55].
can form starch-lipid complexes with single starch chains (mainly However, not all proteins can curb the retrogradation of starch, because
amylose) through a hydrophobic effect. At the high homogenization whether the effect of a protein on starch is positive or negative is largely
pressure (70–100 MPa), the XRD and DSC results revealed that a V-type dependent on the properties of the protein, as well as various other
crystalline polymorph was formed between lotus seed starch and glyc factors. Proteins with different properties can have different influences
erin monostearate [46]. In starch paste, most amylose exists in a single- on the retrogradation of starch. A couple of examples are listed in
helical form before the retrogradation process begins. When they co- Table 2. Lian, Guo, Wang, Li, and Zhu [55] isolated pure starch and
exist with starch, lipids may enter the hydrophobic cavity of single- proteins with different chain lengths (albumin, globulin, gliadin, and
helical starch chains due to their hydrophobicity by various treatment gluten) from flour, and mixed a single protein with starch at different
methods, such as heat-moisture, ultrasound, hydrostatic pressure, and ratios, and then gelatinized them. In the subsequent retrogradation, the
high pressure homogenization [47]. Lipids, such as fatty acids, possess addition of albumin, globulin, and gliadin improved the retrogradation
both hydrophilic and hydrophobic groups, and the latter group can drive of starch, while gluten curbed retrogradation due to its long chain,
the lipids to move close to the internal hydrophobic cavities of single- which formed many hydrogen bonds with water, and therefore
helical starch chains. The length of lipid chains has a large impact on decreased the amount of available water. The addition of gluten created
the stability of lipid-starch complexes. Long-chain lipids have lower an alkaline environment, which was disadvantageous for the retrogra
hydrophilia than short-chain lipids, which creates a strong force that dation of starch. In contrast, there were several reasons why the other
prevents the lipid-starch complexes being damaged under the influence three proteins enhanced the retrogradation of starch. First, the addition
of external factors, such as heating. Previous studies have also found that of specific proteins may result in the amount of available water reaching
lipids may form complexes with amylopectin as well as amylose [48]. It a point that is suitable for the retrogradation of starch. The methyl exists
has been assumed that the outer chains of amylopectin can interact with in albumins, globulins and gliadins, but not in glutenins. Glutenin also
lipids in the same way as the interaction of lipids and amylose, and thus retards the retrogradation of wheat starch [56]. Some of the water in
curb the process of retrogradation. With respect to digestibility, the gelatinized starch moves from starch to protein due to the competition
lipid-starch complex is a kind of resistant starch, which can be defined as for water between methyl groups with a high hydration capacity and
resistant starch type 5 [49]. starch. Second, the addition of specific proteins changes the electro
In terms of the influence of lipids on the retrogradation of starch gel, negativity of starch. When the starch links with globulins, the electro
most studies have shown that lipids curb the retrogradation of starch. negativity of starch will intensify, which might substantially increase the
The extent of the negative effects of lipids on the retrogradation of starch nucleation rate of wheat starch. Lian Zhu, Wen, Li, and Zhao [57] hy
is influenced by the type of starch, properties of the lipids, and the drolyzed soy protein to create polypeptides that were composed of
environmental conditions under which retrogradation occurs [50]. As different amino acids, and added them to the maize starch in different
shown in Table 2, Prakaywatchara, Wattanapairoj, and Thir proportions. The results showed that most polypeptides had a negative
athumthavorn [51] found that glycerol combined with any other effect on the retrogradation of starch, while the others had only a minor
emulsifier (e.g., glycerol monostearate (GMS), diacetyl tartaric esters of effect on the retrogradation of starch. Protamex-hydrolyzed rice bran
mono- and diglycerides (DATEM), or distilled monoglycerides (DMG)) protein [58] and antilisterial grass carp protein hydrolysate [59] also
could curb the retrogradation of rice flour. The inhibiting effect varied reduce the retrogradation of rice starch. Most other studies have also
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shown that the addition of protein curbs the retrogradation of starch. fructose > maltose > glucose. At − 22 ◦ C, the retrogradation of starch
The mode by which a protein co-exists with starch is a contributing was promoted with the addition of glucose or fructose. However, Kang,
factor that affects the retrogradation of starch [60]. In the first mode, Reddy, Park, Choi, and Lim [70] also found that a mixture of different
starch and protein do not mix with each other and both form an inde starches can affect their retrogradation. The degree of polymerization
pendent enriched phase in solution. The second mode occurs when the (DP) of a carbohydrate is also an important factor that determines its
interactions between the two biopolymers are favored. For example, effect on the retrogradation of starch. Luo et al. [67] studied the influ
when starch and protein carry the opposite charge, due to the electro ence of inulins (which have different DPs) on the retrogradation of
static interaction or Van der Waals' forces, they are likely to interact with wheat starch. The results showed that adding synanthrin could raise the
each other and form co-polymers. In the third mode, instead of forming gelatinization temperature of starch, and the retrogradation of starch
independent enriched phases or interacting with each other, starch and was totally curbed. A low-concentration of synanthrin can inhibit the
protein constitute a single-phase mixture. This process is rare, only short-term retrogradation of amylose, while the retrogradation of
occurring when the mixing process is exothermic, but several examples amylopectin is improved by synanthrins, especially synanthrins with a
have been reported. Salehifar, Seyyedain Ardebili, and Azizi [61] low DP. In addition, the amount of carbohydrate added also directly
studied the influence of protein on the retrogradation of bread and found affects its influence on the retrogradation. Chen, Ren, Zhang, Tong, and
that the enthalpy of recrystallization decreased with an increase in the Rashed [21] and Feng, Yang, Sun, Xu, and Zhou [71] showed that the
amount of protein, which resulted in a decline in the degree of retro greater the amount of foreign carbohydrate added, the more significant
gradation. Through a water absorption experiment, it was found that the inhibitory effect of the carbohydrate on the retrogradation.
flour with protein can absorb more water than the same amount of Several hypotheses have been proposed to explain how sugars affect
starch; thus, it was speculated that the addition of protein can absorb the retrogradation of starch. On one hand, carbohydrate can prevent the
more water when a sufficient supply was available, which may dilute the gelatinization of starch. In the starch-sugar-water system, sugar can
absolute concentration of starch, reducing the possibility of inter-chain bond with starch molecules and form a starch-sugar-starch structure,
entangling of starch chains, and thus restraining the retrogradation of which stabilizes the structure of starch and prevents it from being
starch. Niu, Han, Cao, Liu, and Kong [62] studied the effect of adding damaged when gelatinization occurs. Taking carrageenan as an
porcine plasma protein hydrolysates on the long-term retrogradation of example, the presence of carrageenan may reduce the available water
corn starch and found that the addition of porcine plasma protein hy for the swelling of starch, and the swelling of starch granules in carra
drolysates effectively slowed the retrogradation of corn starch. With an geenan dispersions has been shown to decrease with an increasing
increase in the amount of porcine plasma protein hydrolysates, the concentration of carrageenan [72]. This shows that gelatinization is a
gelatinization enthalpy of samples decreased. This may be because the process where starch and carbohydrates compete for water. On the other
porcine plasma protein hydrolysates were prone to interact with water hand, the retrogradation is related to its syneresis. Syneresis is the water
molecules and could compete with starch to capture the available water. separated from a starch gel because of the gel network shrinking due to
Without sufficient water, there may be an incomplete gelatinization of the reconstituting of leached starch molecules. Non-starch poly
starch and a lack of space for the rearrangement of starch chains in the saccharides can promote or inhibit the syneresis of starch retrograda
retrogradation process. Kong, Niu, Sun, Han, & Liu [63] found that when tion. Sage seed gum significantly decreased the syneresis of native wheat
porcine plasma protein hydrolysates were mixed with starch, the protein starch during storage at 4 ◦ C [73], while xanthan gum promoted the
could combine with starch granules, and thus prevent water from syneresis of waxy potato starch [74]. Finally, both sugar and water can
entering. This raised the temperature required for gelatinization. How interact with starch, plasticize the starch chains, and increase their
ever, the increase in gelatinization enthalpy was largely due to the mobility. Sugar may replace the water molecules that interact with
destruction of the amino acid and water combination. In the process of starch chains, but the plasticizing effect of some sugars is less than that
gelatinization, the available water was shared between the amino acid of water. These plasticizers reduce retrogradation compared with equal
and starch, resulting in less water being available for the gelatinization amounts of other plasticizers, such as water [75].
of starch. In addition, according to Tang, Yan, Gu, Yayuan, and Cai [64],
the recrystallization of amylopectin required the participation of water, 5.5. Salt ions
and when less water was available the recrystallization of starch would
be limited during retrogradation. Therefore, it was evident that protein Salt ions have a significant effect on the gelatinization, retrograda
can affect either the gelatinization or retrogradation of starch by tion, thermal properties, and physicochemical properties of starch.
changing the availability and distribution of water. In addition, the Oosten [76] mentioned that starch was a weakly acidic substance that
formation of a physical barrier is another way in which the starch could release hydrogen ions under certain conditions. As shown in
retrogradation is affected by protein. This is typically the case for whole Fig. 4, starch can release hydrogen ions into the solvent until an equi
foods and baked products, where the storage proteins can form a matrix librium potential is attained. The dynamic equilibrium eventually causes
filled with the starch granules [65]. Protein bodies closely surround the starch to be negatively charged, while the aqueous solution is
starch granules from adlay seed and act as a physical barrier against positively charged and weakly acidic due to the increased hydrogen ion
starch gelatinization. Removal of protein leads to increase in gelatini concentration. For example, when salt (NaCl) is dissolved in solution, as
zation enthalpy and breakdown viscosity [66]. a strong electrolyte it ionizes into cations and anions. The negatively
charged starch then tends to attract and bind with the cation. This
5.4. Small molecular sugar and non-starch polysaccharides process changes the repulsive force of the inner layer of the starch and
changes the pH of the solvent, which may interfere with the properties of
The effect of carbohydrates on the retrogradation of starch can be the starch. The degree of influence on the salt ions and starch varies with
positive [67], negative [21], or even negligible [68]. As shown in the type of ion and starch, their concentration, and environmental
Table 2, the effects of carbohydrates on the retrogradation of starch vary conditions. For example, Guo and Du [69] found that the effect of NaCl
according to the properties of the different types of carbohydrate and addition on the retrogradation of starch had different effects depending
starch, as well as the conditions under which retrogradation occurs. Guo on the retrogradation temperature. At 4 ◦ C, Na+ replaced hydrogen ions
and Du [69] found that adding glucose, fructose, and maltose could and interacted with starch chains and created a Donnan potential, which
affect the retrogradation of starch, but the extent of the influence enhanced the mutual repulsion between starch chains, thereby inhibit
differed according to the temperature at which retrogradation was ing the re-association of starch [77]. At − 22 ◦ C, NaCl was ionized into
conducted. At 4 ◦ C, all three types of sugar curbed the retrogradation of Na+ and Cl− in the maximally freeze-concentrated solution, resulting in
starch to a different extent. The degree of influence followed the order of the water molecules being unable to maintain a tetrahedral structure,
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Q. Chang et al. International Journal of Biological Macromolecules 186 (2021) 163–173
and thereby reducing the interaction of water and starch [78]. Under retrogradation of starch, while Kosmotropic ions can promote the
these conditions, it is easy to remove the effect of the plasticization of retrogradation of starch. The promoting or retarding effect of ions on
water from the starch chain, and thus form hydrogen bonds; hence, the retrogradation can influence both native maize starch and hydrox
retrogradation of starch will be promoted. ypropylated maize starch.
The effects of salt ions on the retrogradation of starch can be
explained using the Hofmeister series [79], which classifies ions into 6. Retrogradation conditions for retrograded starch
Chaotropes and Kosmotropes based on their ability to change the
hydrogen bonding network of water [80]. Chaotropes are defined as Retrogradation of starch can last for a long time when starchy food is
“water structure breakers”, and can destabilize the structure of macro exposed to different environments, especially when the starchy foods are
molecules and cause a salting-in effect. Kosmotropes are defined as processed, stored, and transferred. It is acknowledged that the retro
“water structure makers”, and are strongly hydrated, can stabilize gradation of starch is influenced by several environmental factors, such
macromolecules, and create a salting-out effect [81]. Although the as retrogradation temperature, retrogradation time, retrogradation
Hofmeister series is mainly used to explain the effect of salts on protein pattern, and the changing rate of temperature. Recent studies have taken
denaturation, it has a similar regularity when it is applied to explain the different factors into account to investigate the effect of environmental
effect of ions on the behavior of starch [82]. Wang et al. [79] reported conditions on the retrogradation of starch, with some typical examples
that Kosmotropes can promote hydrogen bond links among starch listed in Table 3. With respect to the effect of retrogradation time on the
molecules, and thus promote the association of starch chains, while retrogradation of starch, it is unanimously believed that retrogradation
Chaotropes have the opposite effect on the behavior of starch chains. Fu can be divided into two stages, i.e., short- and long-term retrogradation
and BeMiller [83] found that Chaotropic ions can reduce the [21]. Short-term retrogradation can be attributed to amylose, while
Table 3
Influences of retrogradation conditions on the retrograded starch.
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