Table 1.
Factors of starch composition enhancing starch gel structure.
| Factors | Starch source | Conditions | Results | References |
|---|---|---|---|---|
| Composition | High amylose corn starch, lutinous rice, Japonica rice, Indica rice | High amylose content. | Gel strength enhanced. | Tian et al., 2023; Ulbrich et al., 2023 |
| Cake batter | viscoelasticity showed a positive correlation with the length of amylose intermediate and long chains as well as amylopectin long chains. | Gel strength and elasticity enhanced. | Yang, Pan, et al., 2022 | |
| Rice noodle | Length chain and smaller molecular size of amylose, amylopectin with a lower amylopectin unit-chain ratio. | Hardness, elasticity, and tensile strength of rice noodle increased. | Zhang et al., 2022 | |
| Mung bean starch, proso millet starch, waxy maize starch, amylose-extender waxy maize starch | Amylopectin with a higher proportion of longer external chains. | Exhibited higher viscoelastic properties, formed a stable network structure. | Qiao et al., 2024; Zhou et al., 2021 | |
| Rice starch | Smaller amylopectin. | Greater viscoelasticity and stronger network. | Li, Lei, et al., 2019 | |
| Indica rice starch | GCPs and SGAPs were selectively removed. | Leading to an increase in the leaching of linear starch, a decrease in both the G′ and G″, and a weakening of the gel structure. | Luo & Wang, 2022 | |
| Rice starch | GCPs exert a more significant influence on the formation of starch gels than surface proteins. | Zhan et al., 2020 | ||
| Buckwheat starch | The starch aggregates and the gel strength significantly decreased | Du et al., 2024 | ||
| Rice starch | The elimination of lipids via sodium dodecyl sulfate treatment diminishes the concentration of linear starch-lipid complexes. | Culminating in an increase in the swelling power of rice starch. | Hu et al., 2017 | |
| Cross-linked glutinous corn starch. | Removed the surface lipids | Viscoelastic properties (G′ and G″) enhanced. | Xu, Liu, et al., 2024 |