Table 3.
Enhancement of starch gel structure by adding food ingredients.
| Factors | Starch source | Conditions | Results | References |
|---|---|---|---|---|
| Salt ions | Potato starch | Structure-making ions (F−, SO42−) Structure-breaking ions (Br−, NO3−, I−, SCN−, Na+) |
Reduced the freeze-thaw stability and increased the gel strength, G' and G" of potato starch. Showed an opposite trend on potato starch gels compared with structure-making ions. |
Chen et al., 2014 |
| Wheat starch | Low concentrations of NaCl solution (50 and 100 mM) The addition of high concentrations of NaCl solution (150 mM) |
Significantly enhanced the gel strength. Maintained the gel a soft and elastic texture even after long-term storage. |
Zheng et al., 2022 | |
| Proteins | Rice starch | Rice protein | Promoted the formation of a denser and more uniform structure in rice starch gels, while inhibiting its recrystallization. | Zhang, Wang, et al., 2019 |
| Indica rice starch | Rice protein exceeds 12 % | Gel strength and grid were enhanced. | Wu et al., 2023 | |
| Cassava gel | Pea protein | Leading to the formation of a more structured and solid (low brown) gel. | Ribotta et al., 2012 | |
| Corn starch | Salmon protein | Improved strength and shape retention over time, evident from the gradual rise in both G' and G". | Carvajal-Mena et al., 2024 | |
| Extruded rice starch | Rice glutelin | Resulted in an improvement of the G' and G". | Yu et al., 2023 | |
| Polysaccharides | Rice starch | Mesona chinensis polysaccharides | Increased hardness, gel strength, and water holding capacity while promoting a more compact and organized network structure. | Ren et al., 2020 |
| Wheat starch | Low concentrations (≤1 g/100 g) Mesona chinensis polysaccharides | Positively impacts the development of debranched waxy maize starch gel networks. | Xiao et al., 2021 | |
| Excessive amounts (3 or 5 g/100 g) Mesona chinensis polysaccharides | Decreased the compactness and stability of the gel. | |||
| Potato starch | Tremella polysaccharides | Formed a compact gel structure. | Yang, Du, et al., 2022 | |
| Cassava starch | κ-carrageenan, konjac gum, and Mesona chinensis Benth polysaccharide | Increased G', G", gel strength, and hardness, and leading to a more stable and compact microstructure. | Song et al., 2024 | |
| Lotus root starch | Xanthan gum, sodium alginate, and guar gum. | Gel strength and elasticity enhanced. | Han et al., 2024 |