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Cold plasma (CP) technology, an emerging non-thermal technology, has attracted widespread attentions in food fields for the advantages of safety, no needs for chemical agents and low-energy-consumption. Cold plasma can release ultraviolet rays and active substances (such as reactive oxygen radicals, reactive nitrogen radicals, hydroxyl radicals and ions) in the excitation process. The reactive species can induce etching and cross-linking of biomacromolecules, or modify the structure and functional groups of food components (such as lipids, proteins and starches), consequently affecting the sensory and flavor qualities of food. This paper summarizes the effects and action mechanism of CP on food components (protein, lipids, starch), victim, polyphenols. The present existing problems and future developments of CP technology are discussed and proposed. This paper would provide a theoretical guides for facilitating the application of CP technology in food industry.

Lipid is an important component except starch and protein in rice, which not only has unique nutritional value but also has a great impact on the functional properties of starch. In this paper, the species, structure, distribution, and content of lipids in rice were summarized, and the mechanism, structure characteristics and influencing factors of starch-lipid interaction were discussed. The interaction effects on the properties of starch, including swelling, gelatinization, rheology, retrogradation and digestive ability were reviewed. This paper provided useful information on understanding the interaction between starch and endogenous lipids in rice as well as its influence on the starch properties, which could promote the improvement of rice quality and the development of functional rice.

With the continuous development of modified starch, people's demand for the functional characteristics, safety, and convenience of modified starch has increased significantly. Pre-gelatinized starch (PGS) is a type of starch modified by physical methods, which is a modified starch particle without obvious crystallization obtained by rapid dehydration and drying after starch gelatinization. PGS has a porous and hydrogen-bonded fracture structure, which has the advantages of good cold water solubility, strong water retention ability and high viscoelasticity. Cold water can be mixed into paste during application, eliminating the step of heating and gelatinization. Therefore, as a biodegradable raw material with excellent performance, PGS has important application value in the fields of flour products, low-temperature meat products, condiments and other leisure starch-based foods. This paper briefly introduces the definition, preparation methods, properties, and influencing factors of PGS performance, focuses on the current application status of PGS in starch-based foods, and points out the future research direction of PGS in the field of food, aiming to provide some references for promoting the application of PGS in the food industry.

Non-starch polysaccharides (NSPs) are complex polysaccharides other than starch, mainly including cellulose, hemicellulose, pectin, etc., which have good functional and processing characteristics. Non-starch polysaccharide can be attached to starch surface by mechanical processing, which makes amylose difficult to dissolve and weakens the aging characteristics of starch. In addition, non-starch polysaccharide can enhance the stability of the composite system through hydrogen bond interaction with starch, resist the mechanical shear damage of starch during processing, as well as hinder the direct contact of digestive enzymes with starch and inhibit the digestion of starch, and regulate the glycemic index. In this paper, the composite of non-starch polysaccharides and starch by non-covalent bond, chemical bond crosslinking and processing force are reviewed, which affects the changes of starch particle and crystal structure. In addition, the changes of gelatinization, aging, rheology, and other physicochemical properties as well as digestive properties of the non-starch polysaccharides- starch system are further summarized in order to provide a certain reference for the development of non-starch polysaccharide modified starch functional food.

As a new physical modification method, high-pressure treatment has been widely used in the processing of starch. In this paper, the effects of high-pressure treatment on the crystalline structure, gelatinization, retrogradation, digestion, thermal and rheological properties of starches are systematically summarized. High-pressure treatment can significantly decrease the relative crystallinities of starches and transform the A-type or C-type crystalline structure of starch into a B-type crystalline structure. And the destruction of the crystalline structure of starch is mainly achieved by disrupting the regular arrangement of the double helix, rather than directly destroying the double helix structure. High-pressure treatment significantly increases the retrogradation rate and resistant starch content. High-pressure treatment increases the apparent viscosity, yield stress, storage modulus, and loss modulus of starches. However, high-pressure treatment has different effects on the gelatinization, thermal properties, flowability index and consistency coefficient of different starches. High-pressure treatment technology has important application prospects in the preparation of R3 resistant starch and new starch materials.

Anthocyanidin compounds include proanthocyanidins, anthocyanidins, anthocyanins, etc. Among them, proanthocyanidin is a kind of polyphenol compound, then anthocyanidin and anthocyanin belong to flavonoid compounds. When heated in an acidic medium, proanthocyanidins can produce anthocyanidins, which combine with sugars via glycosidic bonds to produce anthocyanins. Proanthocyanidins, anthocyanidins and anthocyanins are widely distributed in dark grains, berries and vegetables, all of them have various functional effects. Starch is low in price, rich in sources, and has a variety of functional properties. The sensory quality and nutritional value of starch-based foods are mainly determined by the changes of starch gelatinization properties, thermodynamic properties, rheological properties, aging properties and digestive properties. There have been many studies about the co-existence of starch and other compounds that can improve the original properties of starch. However, there is limited overview on the effects of anthocyanidin compounds on starch properties. Therefore, this paper reviews the latest research progress of anthocyanidin compounds and their effects on the gelatinization properties, thermodynamic properties, rheological properties, aging properties and digestive properties of starch through increasing the gelatinization temperature of starch and reducing its gelatinization enthalpy can affect its thermodynamic properties, as well as reduce its aging enthalpy and aging rate, additionally and the digestion rate of starch etc. These can provide guidance for the use of anthocyandin compounds to improve the processing properties, sensory and nutritional quality of starch-based foods.

Chronic diseases inclding diabetes have been important public health problems worldwide. Starch intake is one of the main causes of postprandial blood glucose elevation. Recent studies have demonstrated that polyphenols can slow down the rate of starch digestion. Brown rice is rich in phenolics, and its nutritional health benefits are widely recognized around the world as an essential source of whole grains. The unique functional groups of phenolic substances in brown rice, such as phenolic hydroxyl, have a certain inhibitory effect on digestive enzymes. Changes in the structure of starch during processing also decrease the effect of digestive enzymes on it. This not only affects the digestion rate and digestibility of starch in an effective way, but also improves food quality. This paper reviews several aspects of phenolics in brown rice and their antioxidant activities, the process of starch digestion, the effects of brown rice polyphenols on starch digestive properties and their mechanisms of action. The aim of this review is to elucidate the scientific basis of whole grain brown rice polyphenols to retard starch digestion, and provide theoretical references for the development of whole grain brown rice-based and starch-based foods which are beneficial for populations of chronic disease, obesity, overweight, elderly, etc.

Edible mushrooms are a group of large fungi for culinary and medicinal use. Edible mushrooms are rich in nutrients such as polysaccharides, proteins, and vitamins. Research has proven that edible mushroom polysaccharides have multiple biological activities including anticancer, hyperglycemic, and antioxidant activities. Furthermore, they can regulate the performance of starch in raw materials due to their structure characteristics as biomacromolecules. Currently, edible mushroom powders or purified polysaccharides from edible mushrooms have been introduced as ingredients to starch-based foods, which not only has a great impact on the sensory, textural, and nutritional qualities, but also endows products with new functionality. In this paper, recent progress in the application of edible mushroom polysaccharides for the improvement of starch properties and starchy food quality is reviewed. The effects of edible mushroom polysaccharides on starch solubility and swelling capacity, thermal properties, gelatinization properties, gelling properties and digestion characteristics are summarized. The application of edible mushroom polysaccharides in endowing new functionalities to starchy foods is outlined. We hope that this review could provide a reference for research on the enhancing effect of edible mushroom polysaccharides on starch functionality, and provide a new idea for the innovative development of functional starchy foods.

In this paper, the quality of lamb pastry made from three starch-based coating materials (e.g. potato starch, sweet potato starch and mung bean starch) was analyzed to investigate the effects of different starches on the physicochemical properties and sensory characteristics of low-fat lamb pastry by using coating rate, yield, color, water distribution, fat content, textural characteristics and sensory quality as evaluation indicators. The results showed that the quality of low-fat lamb pastry was significantly different among the three starch treatment groups (P

Starch is a major component of the human diet and has several hierarchies including granule, shell, blocklet, amylose and amylopectin, which can be used as the raw materials in food processing. In order to be applied in a suitable range, this involves the selection of separation methods and the accurate characterization of the structural properties of each starch hierarchy. Therefore, this paper analyzes the separation and characterization methods for each starch hierarchy, introduces their different applications, and thus provides some references for the development and utilization of starch resources.

Glycemic index (GI) is a key indicator for evaluating the postprandial glycemic response to carbohydrate foods. A low GI diet can not only help to control appetite and delay hunger, but also benefit weight control and improve glucose and lipid levels in diabetic patients. The development of low GI foods has thus become a hotspot in current food research. At present, the international standard ISO 26642:2010, issued by the International Standards Organization (ISO), is the gold standard for measuring the GI values of foods using human subjects around the world. However, human testing has some disadvantages, such as individual differences may lead to significantly different results, even for the same foods, and it is costly and time consuming, and should be ethical, and it is unsuitable for high-throughput testing of food GI values. For this reason, researchers have successively developed various in vitro models to predict food GI values. This article focuses on reviewing the current in vitro and in vivo methods for predicting the GI values of foods, with a particular focus on their advantages and disadvantages, as well as their future developments. The current paper is aimed to provide new ideas for the development and promotion of low GI foods.

In recent years, the interactions of various food components have often been used to improve the functional properties of food systems. Proteins, polyphenols, and starches are widespread and play crucial roles in food systems. Their ternary systems are usually accompanied by complex reactions. The interactions of these components can endow foods with excellent properties and produce functional effects. Understanding the interaction mechanism of proteins, polyphenols and starches is of great significance to the development and application of their ternary systems in foods. Their interactions play a positive role in the development and modification of resistant starch, the development of emulsion-based delivery systems and the preparation of nanoparticle complexes. This paper discusses and summarizes the interactions between proteins, polyphenols, and starches in food systems and their effect on the functional properties of these components, which may provide theoretical guidance for the application of protein-polyphenol-starch ternary food systems.

Small molecular sugars are a group of sugars with low molecular weight, mainly including monosaccharides, disaccharides, and other oligosaccharides with low degree of polymerization. Small molecular sugars are commonly used as food additives in the food industy, including providing sweetness, improving food texture and optimizeing food processing adaptability. In addition, some small molecular sugars also have unique physiological functions that can be used to regulate the nutritional quality of food. Starch is the most common staple component in food, and starch and its modified derivatives are also widely used as food ingredients in food categories such as sauces, dairy products, beverages, and meat products. The composite system of small molecular sugar and starch is widely used in food. The addition of small molecular sugar has an important impact on the properties of natural starch, and plays an important role in regulating the quality of starch-based foods. This article mainly introduces the common small molecular sugars in food and their effects on the main physical and chemical properties of starch (gel texture, transparency, coagulation, gelatinization, freeze-thaw stability, aging, digestion, etc.), with emphasis on the impact of different types and amounts of small molecular sugars on the properties of starch from different sources. This paper aimed to provide reference for the application of small molecular sugars in starch based foods.

The interaction between food-derived peptides and starch has an important impact on the structure and properties of starch-based foods. Food-derived peptides can adhere to the surface of starch granules through hydrogen bonds and electrostatic and hydrophobic interactions, forming a physical barrier, and they can also form a gel structure with starch molecules by hydrogen bonds and electrostatic interaction, which in turn can change the structure and characteristics of starch-based foods. This paper reviews the interaction between food-derived peptides and starch, the effects of food-derived peptides on the structure, physicochemical (rheological, thermodynamic and gelatinization properties) and digestive properties of starch, and the application of food-derived peptide-starch system. This review is expected to provide a theoretical basis for the application of food-derived peptides and starch in functional foods.

Non-thermal processing technology has been widely used in starch modification because of its advantages such as environmental friendliness, safety and high efficiency. After non-thermal modification, changes in the granular morphology, crystal shape, crystallinity and helical structure of starch will affect its gelatinization and retrogradation characteristics, solubility and digestibility. Changes in functional characteristics can further improve the practical application of starch. In this paper, the principles of six non-thermal processing technologies for starch modification, namely, ball milling, pulse electric field, high pressure, ultrasound, radiation and plasma are reviewed, the importance of non-thermal technology for starch granule structure as well as the effect of starch structural changes at different levels on its functional properties are discussed, and future prospects for the application of non-thermal technology in starch deep processing are proposed.

Konjac glucomannan (KGM) is a kind of excellent food additive and also be used for the modification of biological macromolecules. Starch is an important natural macromolecule that provides energy for the human body, while it has regenerate easily, weak shear resistance, heat instability and other defects. Physical method has the characteristics of convenience, environmental protection and low cost, and is commonly used to modify starch properties in food industry. Herein, this paper introduces the research progress of starch modification by KGM, and summarizes the beneficial improvements of rheological properties, regeneration properties and digestive properties of starch modification by KGM. In addition, the application of KGM in functional foods, such as active substance delivery, diet food, and disease-prevention food are also systematically reviewed. This work would provide a scientific basis for starch modification by KGM and a new strategy for the development of functional foods.

In this paper, five different species of cassava (SC9, SC10, SC11, GR891 and GR911) were used as raw materials and starch was isolated to study the differences in physicochemical and structure properties. The results showed that the amylose content of SC9 was the lowest (22.56%), and GR911 was the highest (27.49%). The surface of all species of cassava starch showed smooth and irregular spherical shape with the particle size of 12.43~19.03 μm. SC9 had the smallest particle size (12.43 μm), solubility and swelling power (10.35%, 28.00%), while GR911 showed the largest particle size (19.03 μm), solubility and swelling power (15.21%, 35.00%). All starches showed typical A-type crystal structure. The SC9 showed the highest (26.49%) relative crystallinity and GR911 was the lowest (21.92%). The SC9 had the lowest (0.756) short-range order structure compared to the highest (0.882) for GR911. According to the gelatinization properties, the species of SC9 and SC10 could be used as food thickeners or gelling agents. The species of GR911 was suitable for filling candy or weaned food. The species of SC11 and GR891 could be used as sticky food. The results of this study could provide a theoretical reference for the selection of cassava starch suitable for processing in the food industry.

Starch is the important raw material for food industry, and it is also the main bioenergy source for human body. Plant polyphenols are a kind of active substances that widely exist in plants, and they are beneficial to human health. And the molecular interaction between plant polyphenols and starch can affect the quality (such as texture, flavor, color and so on) and nutrition of starch food during processing and storage. On the basis of consulting a lot of literature and studies, this paper reviews the molecular interaction between plant polyphenols and starch and its influence on the related properties of starch and plant polyphenols, these include the formation of complexes between plant polyphenols and starch (including V-type inclusion facilitated by hydrophobic effect and complex most through hydrogen bonds), the change of their interaction on the physicochemical properties (such as pasting, retrogradation, rheological properties, etc.), microstructure and digestive properties of starch, as well as the effect of protection and slow release on plant polyphenols, which would provide useful guidance for the resource utilization of plant polyphenols in starch processing and storage and other related fields.

Water is the main component of wheat flour dough. Its content, distribution, presence state, and state of existence moisture have an important impact on the processing characteristics, preservation and product quality stability of the flour dough. Wheat flour is composed of a variety of components such as protein, starch, fat, pentosan, minerals and etc. Wheat flour is mixed with water to form a dough, in which complex physicochemical changes occur. The composition and physico-chemical properties of the various components in the dough have an important influence. Therefore, understanding the changes of different components in the process of dough mixing with water is of great significance for the quality control and quality improvement of products. In this review, the research results in related fields in recent years were classified and summarized, the interaction mechanism between different components in wheat flour and with water molecules was systematically analyzed, the water absorption and water holding characteristics of different components of wheat flour were discussed, and the effects of different components of wheat flour on water distribution and migration were analyzed. This paper concluded the key ingredients that determine the moisture migration and product quality of dough, such as protein, starch, damaged starch and pentosan etc., in order to further guide the production of wheat flour products.

Starch is a kind of biodegradable biopolymer with a wide range of sources and low price. With the development of nanotechnology, starch nanoparticles have become a research hotspot due to their unique properties different from native starch. In this paper, the structure characteristics of different sources of starch is introduced, the preparation of starch nanoparticles of top-down and bottom-up method and the advantages and disadvantages of various preparation methods are summarized, the effects of starch nanoparticles on Pickering emulsion stability, performance improvement of composite material, delivery of targeted drug and adsorption of industrial waste water are reviewed, and the application prospect of starch nanoparticles in food, industry, medicine and other fields is prospected in order to provide the theoretical basis for the research of starch nanoparticles.

Starch and polyphenols can interact through predominant non-covalent bonds to form a range of distinctive starch-polyphenol complexes, which exhibit varied physicochemical properties, nutritional characteristics, and bioavailability. This paper mainly reviews the current regulation methods and effect, as well as the regulation mechanism of different food processing methods to the interactions between starch and polyphenol in perspective of thermal, non-thermal and the combined processing methods in recent decades. Different food processing methods turn out to modulate the interactions between starch and polyphenols by changing the multi-scale structure of starch. Thermal processing methods affect starch structure through strong thermal effect, which is beneficial to strengthen the interactions between starch and polyphenols and induce the formation of new crystalline structure. Non-thermal processing methods are considered to have a less obvious effect on starch structure in comparison of thermal processing methods, but could have more precise modifications. And the combined processing methods can further improve efficiency. This review is expected to provide reference for future quality control in food system by appropriate processing technology.

Natural starch mainly consists of two forms of α-D-glucan, i.e. amylose and amylopectin. The ratio of these two components is not only related to gelatinization, retrogradation, gelation and other physicochemical properties and food functions of starch, but also determines the economic value of starch. This means, the quantification technologies of amylose/amylopectin ratio determination can be widely used in grain crop breeding, high-value utilization of starch and the quality assurance and innovation of food. In this paper, the diverse demands of the quantification of amylose/amylopectin ratio in the field of food science research and production are reviewed. The principles, pros and cons, and applications of various classic and novel quantitative technology of amylose/amylopectin ratio are reviewed and compared. The innovative application of the quantitative technology of amylose/amylopectin ratio in future food-related fields is also prospected.

This research aims to establish an HPLC method for the simultaneous determination of konjac glucomannan (KGM) and starch in konjac powder. In this paper, konjac powder was hydrolyzed into glucose and mannose by acid hydrolysis. The hydrolysate of konjac powder was derivatized by 1-phenyl-3-methyl-5- pyrazolone (PMP). The contents of glucomannan (KGM) and starch in konjac powder were determined by HPLC with UV detector. The relative standard deviations (RSD) of KGM and starch in four kinds of konjac flour were ≤4.40%, the recovery of glucomannan was 87.98%~103.31%, and the RSD was ≤5.25%; The recovery of starch was 91.50%~108.05%, RSD≤7.67%. This method can be used for the simultaneous determination of KGM and starch in konjac powder. The establishment of this method is of great significance to the classification control of konjac powder.

Rice is mild in nature, sweet in taste, and has higher nutritional value. Rice is the staple food for more than half of the world’s population, then the research progress of various rice has attracted extensive attention of many scholars. In this paper, the essential information, nutritional composition, efficiency of rice and rice products in processing problems are expounded, and the factors affecting the quality of rice product in the process of deep processing are analyzed, finally the effects of various exogenous additives on the quality of rice product are summarized, the effect of single exogenous additive is not very good, and the research on composite additives should be strengthened, with the aim of providing reference for the development of rice product processing industry in China.

Starch is a very important plant polysaccharide, which is also an important industrial raw material for food production and processing.Since natural starch has poor heat, shear and acid resistance, and is easy to retrograde.It is necessary to carry out physical modification, chemical modification and enzyme modification.Among starch modification, especially chemical modification, chemical reagents are easy to remain in modified starch, so rapid and safe physical modification has attracted more and more attention.In physical modification, thermal processing modification is widely used.This paper summarizes the effects of six thermally treated technologies on the structure and properties of starch, aiming to provide a theoretical reference for the research on physicochemical properties of physically modified starch, in order to provide a certain theoretical basis for the production and development of starch with specific needs.