Inhibition Mechanism of Starch Retrogradation by Exogenous Substances and Progress of Its Application

Starch retrogradation refers to the process which starch molecules transform from a disordered state to an ordered structure after gelatinization and cooling. In most cases, the phenomenon of starch retrogradation has an adverse effect on the sensory and storage qualities of starch and products. Currently, there are numerous methods for inhibiting starch retrogradation, among which the addition of exogenous substances is considered an effective inhibitory measure. However, there is a wide variety of exogenous substances, and there is a lack of a systematic summary of the mechanism by which exogenous substances inhibit starch retrogradation currently. Therefore, this paper systematically reviewes the types of exogenous substances that can resist starch retrogradation, including salts, lipids, proteins, non-starch carbohydrates, emulsifiers, and enzyme preparations, and so on. The mechanisms of these exogenous substances inhibit starch retrogradation were deeply explored. Moreover, the influence of exogenous additives on the structure (morphology, short-range order, long-range order, etc.) and physicochemical properties (thermal properties, gelatinization properties, rheological properties, etc.) of starch molecules during the process of inhibiting starch retrogradation was reviewed. Finally, the research progress of exogenous substances in food was introduced. This paper provides a theoretical basis for the research on the inhibition of starch retrogradation by exogenous substances.

淀粉老化（starch retrogradation）是指淀粉分子在糊化（gelatinization）并冷却后，从无序状态转变为有序结构的过程。多数情况下，淀粉老化现象会对淀粉及其制品的感官品质与贮藏品质产生不利影响。目前已有多种抑制淀粉老化的方法，其中添加外源性物质（exogenous substances）被视为有效的抑制手段。然而，外源性物质种类繁杂，当前仍缺乏关于外源性物质抑制淀粉老化作用机制的系统性总结。因此，本文系统综述了可抑制淀粉老化的外源性物质类别，包括盐类、脂类、蛋白质、非淀粉类碳水化合物、乳化剂及酶制剂等。本文深入探讨了各类外源性物质抑制淀粉老化的作用机制，并综述了外源性添加剂在抑制淀粉老化过程中，对淀粉分子结构（形貌、短程有序性、长程有序性等）及理化性质（热学性质、糊化特性、流变特性等）的影响。最后，本文介绍了外源性物质在食品领域的研究进展。本研究为外源性物质抑制淀粉老化的相关研究提供了理论依据。