An Overview of the Retrogradation Properties of Starch in Rice‐Based Foods: Influencing Factors, Regulating Approaches and Mechanisms
Rattachement africain : be, cn, in. Niveau de preuve : code pays fourni par la source.
Le résumé fourni par la source
Rice, which is consumed globally as a dietary staple, is processed into various rice-based foods, accounting for over one-third of the total consumption and enriching daily diets. However, starch in these products often undergoes changes during processing, transportation, storage, and distribution, leading to reduced solubility, enzymatic digestibility, and sensory quality. Through physical, chemical, and biological modifications and the assistance of additives, its specific attributes and functional properties can be improved, thereby enhancing its performance in food applications. The regulation of starch retrogradation and the elucidation of its underlying mechanisms are critical for ensuring the quality and shelf life of rice-based foods. This review systematically overviews the factors affecting the retrogradation properties of starch in rice-based foods throughout the entire production-to-consumption chain. A bibliometric analysis reveals research trends linking "rice" and "retrogradation properties." The objective of this review was to propose precise and feasible approaches for regulating the starch retrogradation in rice-based products to enhance quality. Notably, the amylose content and starch structure directly govern recrystallization kinetics, enabling direct control of retrogradation through genetic modification and variety selection. Indirect regulation is achieved by modulating the processing and storage temperatures to modulate the starch-water interaction and gelatinization-recrystallization kinetics. Furthermore, modification techniques and exogenous additives alter the molecular rearrangement, thereby improving gel stability and freeze thaw resistance. Understanding these mechanisms lays the foundation for improving the quality and shelf life of rice-based foods, bridging the gap between fundamental research and industrial applications.
Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.
Le contrôle bibliographique ouvert
DOI retrouvé dans Crossref DOI retrouvé ; titre concordant.
- Titre Crossref
- An Overview of the Retrogradation Properties of Starch in Rice‐Based Foods: Influencing Factors, Regulating Approaches and Mechanisms
- Date Crossref
- 29/11/2025
- Éditeur
- Wiley
- Type
- journal-article
Ce recoupement confirme des métadonnées liées au DOI. Il ne confirme ni la méthode ni les conclusions de l’étude, et il ne compte pas comme une seconde source scientifique indépendante.
Où se fait cette recherche
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Gembloux Agro-Bio Tech pays non établi dans la noticeUniversité ou école supérieure
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Institute of Food Science and Technology pays non établi dans la noticeStructure de recherche
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Institute of Agro-Products Processing Science and Technology pays non établi dans la noticeStructure de recherche
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Chinese Academy of Agricultural Sciences pays non établi dans la noticeOrganisme public
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Hindustan Institute of Technology and Science pays non établi dans la noticeUniversité ou école supérieure
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Dehradun Institute of Technology University pays non établi dans la noticeUniversité ou école supérieure
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Gembloux Agro‐Bio Tech Université de Liège Gembloux Belgium Department of Biomass and Green Technologies pays non établi dans la noticeUniversité ou école supérieure
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Department of Food Technology Hindusthan College of Engineering and Technology Coimbatore Tamil Nadu India Department of Food Technology pays non établi dans la noticeUniversité ou école supérieure
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School of Agriculture Maya Devi University Dehradun Uttarakhand India Department of Food Technology pays non établi dans la noticeUniversité ou école supérieure
Gembloux Agro-Bio Tech, Institute of Food Science and Technology et Institute of Agro-Products Processing Science and Technology, avec 6 autres affiliations.
Une affiliation ne permet pas de déduire la nationalité d’un auteur.