Phase Transitions of Starch and Molecular Mechanisms

Starch is a macro-constituent and the most important glycemic carbohydrate of many cereal-based foods. Gelatinization and retrogradation are two major phase transitions that determine the susceptibility of starch to enzymatic digestion and its functional properties for food processing and storage. The molecular mechanisms and measurements of phase transitions, and factors influencing starch gelatinization and retrogradation, have been studied extensively to better understand how these processes affect the quality and nutritive properties of starchy foods. This chapter provides a comprehensive review of starch gelatinization and retrogradation, including the definition of the processes and molecular mechanisms of how they occur, as well as measurement methods and influencing factors. The review also discusses the effect of gelatinization and retrogradation on the in vitro enzyme digestibility of starch.