ArticleScientific reports2016
Retrogradation enthalpy does not always reflect the retrogradation behavior of gelatinized starch.
Article in Scientific reports, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 101 citations in OpenAlex.
- Applicability of Raman Spectroscopy for the Assessment of Wheat Flour Quality and Functionality in Bakery Applications.Foods (Basel, Switzerland) · 2025Review
- Enhancing cooking and eating quality of semi-dried brown rice noodles through Lactobacillus fermentation and moderate lysine addition.Food chemistry: X · 2025Article
- Kinetics of Structural Changes in Starch Retrogradation Observed by Simultaneous SANS/FTIR-ATR Measurements.Journal of applied glycoscience · 2025Article
- Retrogradation behaviors of damaged wheat starch with different water contents.Food chemistry: X · 2024Article
- Effect of Storage Time and Temperature on Digestibility, Thermal, and Rheological Properties of Retrograded Rice.Gels (Basel, Switzerland) · 2023Article
- Color, Starch Digestibility, and In Vitro Fermentation of Roasted Highland Barley Flour with Different Fractions.Foods (Basel, Switzerland) · 2022Article
- The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans.Foods (Basel, Switzerland) · 2021Article
- The effect of retrogradation time and ambient relative humidity on the quality of extruded oat noodles.Food science & nutrition · 2020Article
- Changes in Morphological and Physicochemical Properties of Waxy and Non-waxy Proso Millets during Cooking Process.Foods (Basel, Switzerland) · 2019Article
- Progress in research and applications of cassava flour and starch: a review.Journal of food science and technology · 2019Review
- New insights into gelatinization mechanisms of cereal endosperm starches.Scientific reports · 2018Article
- Molecular structure of starch isolated from jackfruit and its relationship with physicochemical properties.Scientific reports · 2017Article
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Authors and funding
5 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Starch retrogradation is a term used to define the process in which gelatinized starch undergoes a disorder-to-order transition. A thorough understanding of starch retrogradation behavior plays an important role in maintaining the quality of starchy foods during storage. By means of DSC, we have demonstrated for the first time that at low water contents, the enthalpy change of retrograded starch is higher than that of native starch. In terms of FTIR and Raman spectroscopic results, we showed that the molecular order of reheated retrograded starch samples is lower than that of DSC gelatinized starch. These findings have led us to conclude that enthalpy change of retrograded starch at low water contents involves the melting of recrystallized starch during storage and residual starch crystallites after DSC gelatinization, and that the endothermic transition of retrograded starch gels at low water contents does not fully represent the retrogradation behavior of starch. Very low or high water contents do not favor the occurrence of starch retrogradation.
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