Starch retrogradation is a process in which disaggregated amylose and amylopectin chains in a gelatinized starch paste reassociate to form more ordered structures. Starch retrogradation has been the subject of intensive research over the last 50 years, mainly due to its detrimental effect on the sensory and storage qualities of many starchy foods. However, starch retrogadation is desirable for some starchy food products in terms of textural and nutritional properties. To better understand the effect of starch retrogradation on the quality of starchy foods, measurement methods of starch retrogradation and factors that influence starch retrogradation have been studied extensively. This article provides a comprehensive review of starch retrogradation including the definition of the process, molecular mechanisms of how it occurs, and measurement methods and factors that influence starch retrogradation. The review also discusses the effect of retrogradation on the in vitro enzyme digestibility of starch. Spectroscopic methods such as FTIR and Raman are considered to be very promising in characterizing starch retrogradation at a molecular level, although more studies are needed in the future.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12143

Starch retrogradation: a comprehensive review

http://ehsan13967.persiangig.com/document/glycerol1.pdf

Anaerobic fermentation of glycerol: a path to economic viability for the biofuels industry.

https://orbit.dtu.dk/files/101320049/elsevier_4_.pdf

Identification and nomenclature of the genus Penicillium.

Structure and physicochemical properties of octenyl succinic anhydride modified starches: a review.

https://digital.library.adelaide.edu.au/dspace/bitstream/2440/102889/2/hdl_102889.pdf

Tissue invasion and metastasis: Molecular, biological and clinical perspectives.

Improvement of xylanase production by Penicillium oxalicum ZH-30 using response surface methodology

The objective of this work is to investigate the effects of reaction conditions on the synthesis of octenyl succinic anhydride (OSA)-modified starch from waxy corn starch and to study the characteristics of the OSA-modified starch as well as its applications. A mathematical model was developed to investigate the influences of various processing condition factors on the production of the OSA-modified waxy corn starch production and predict the optimum reaction conditions. The maximal degree of substitution (DS) of OSA-modified waxy corn starch (0.0204) was predicted to occur when the starch concentration was 31.2%, the pH was 8.6, the reaction temperature was 33.6 °C, and the reaction time was 18.7 h. Repeated reactions for producing OSA-modified waxy corn starch were carried out in a 5 m3 reactor under the optimized conditions for verification of the model. The characteristics of modified waxy corn starch including infrared spectrum, scanning electron microscopy, and pasting property were tested and emuls...

Yin Li

Papers

Improvement of xylanase production by Penicillium oxalicum ZH-30 using response surface methodology

Production of octenyl succinic anhydride-modified waxy corn starch and its characterization.

Starch retrogradation studied by thermogravimetric analysis (TGA)

Influence of β-cyclodextrin on the short-term retrogradation of rice starch.

Statistical optimization of xylanase production from new isolated Penicillium oxalicum ZH-30 in submerged fermentation