Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2024 Mar 17;13(6):911.
doi: 10.3390/foods13060911.

Assessing Starch Retrogradation from the Perspective of Particle Order

Hao Lu  1 , Jinling Zhan  2   3 , Wangyang Shen  4 , Rongrong Ma  2   5 , Yaoqi Tian  2   5   6
Affiliations

Assessing Starch Retrogradation from the Perspective of Particle Order

Hao Lu et al. Foods. .

Abstract

Starch retrogradation is a complex process involving changes in the multi-scale structure. In particular, the particle order of retrograded starch is unclear. In this study, we measured the radius of gyration (Rg) and radius of particles (R) of retrograded starch using small-angle X-ray scattering. Retrograded starch included various Rg, and the values of Rg depended on the length and state of the starch chains. With time, the standard deviations of R decreased due to the increase in particle uniformity. Based on these results, a new method for assessing the degree of starch retrogradation was established from the perspective of the particle order. The accuracy of the new method was verified through differential scanning calorimetry and scanning electron microscopy. The microstructures of the samples indicated that the retrograded starch granules contained substructures (primary particles) of different sizes. This study provides a new perspective for analyzing the structure of retrograded starch.

Keywords: radius of gyration; small-angle X-ray scattering; starch.

PubMed Disclaimer

Conflict of interest statement

The authors declare no competing financial interests.

Figures

Figure 1
Figure 1
(A) SAXS curves of retrograded starch. (B) Lorentz-corrected SAXS patterns.
Figure 2
Figure 2
Lamellar thickness of retrograded starch.
Figure 3
Figure 3
The Guinier curves of retrograded starch. RIRS-X: RIRS: retrograded indica rice starch; X: storage time.
Figure 4
Figure 4
The chain length distribution of retrograded starch samples stored for different days (A–I).
Figure 5
Figure 5
(A) The Rg1–Rg4 of retrograded starch samples. (B) The Rg5–Rg8 of retrograded starch samples. (C) The R1–R4 of retrograded starch samples. (D) The R5–R8 of retrograded starch samples. Values with different superscripts letters were significantly different.
Figure 6
Figure 6
The cross-section views of particles. (A,C) Wide size distribution. (B,D) Narrow size distribution.
Figure 7
Figure 7
(A) The relationship between standard deviation of R and storage time; (B) the RD evaluated by standard deviation of R; (C) the relationship between ΔH and storage time; and (D) the RD evaluated by standard deviation of ΔH.
Figure 8
Figure 8
The SEM images of retrograded starch samples. (A–I) The images of RIRS-0, RIRS-1, RIRS-3, RIRS-5, RIRS-7, RIRS-14, RIRS-21, RIRS-28, and RIRS-35.
See this image and copyright information in PMC

References

    1. Gao L., Zhang C., Chen J., Liu C., Dai T., Chen M., Li T. Effects of proanthocyanidins on the pasting, rheological and retrogradation properties of potato starch. J. Sci. Food Agric. 2021;101:4760–4767. doi: 10.1002/jsfa.11122. - DOI - PubMed
    1. George J., Nair S.G., Kumar R., Semwal A.D., Sudheesh C., Basheer A., Sunooj K.V. A new insight into the effect of starch nanocrystals in the retrogradation properties of starch. Food Hydrocoll. Health. 2021;1:100009. doi: 10.1016/j.fhfh.2021.100009. - DOI
    1. Jiang J., Gao H., Zeng J., Zhang L., Wang F., Su T., Li G. Determination of subfreezing temperature and gel retrogradation characteristics of potato starch gel. LWT-Food Sci. Technol. 2021;149:112037. doi: 10.1016/j.lwt.2021.112037. - DOI
    1. Wang S., Li C., Copeland L., Niu Q., Wang S. Starch Retrogradation: A comprehensive review. Compr. Rev. Food Sci. Food. 2015;14:568–585. doi: 10.1111/1541-4337.12143. - DOI
    1. Lian X., Cheng K., Wang D., Zhu W., Wang X. Analysis of crystals of retrograded starch with sharp X-ray diffraction peaks made by recrystallization of amylose and amylopectin. Int. J. Food Prop. 2018;20:S3224–S3236. doi: 10.1080/10942912.2017.1362433. - DOI

LinkOut - more resources