Table 4.
Enhancement of starch gel structure by modification.
| Factors | Starch source | Conditions | Results | References |
|---|---|---|---|---|
|
HMT |
Potato starch | 23.56 % moisture at 90 °C for 1.5 h. | Reduced starch pasting viscosity, enhanced thermal and shear stability, as well as gel strength and hardness, promoted the formation of starch gel structures, | Deng et al., 2022; Navaf et al., 2022; Sindhu et al., 2019 |
| Corypha Umbraculifera L. Starch | 25 % moisture at 110 °C for 1 h. | |||
| Buckwheat starch | 30 % moisture at 85, 120 °C for 6 h. | |||
| PGT | Oat starch | Stirred in a 70 °C water bath for 10 min and dried using a spray dryer. | Rheological properties enhanced. | Shen et al., 2023 |
| Corn starch | Corn starch was suspended in distilled water (24 %, w/w) and extruded at 180 °C (Twin-screw extruder with a 0.5 mm nozzle diameter of and a screw speed of 260 rpm). | Gel strength enhanced. | Li et al., 2020 | |
| Rice flour | Cassava starch was treated with ultrasound for 30 min at 75 °C at frequency of 2 × 104 Hz and power 560 W. | PGS functions as an additive promotes the development of a resilient gel-like network structure. | Wang et al., 2019 | |
| DHT | Wheat starch | Processed by dry heating for 2 h and 4 h at 130 °C. | Enhanced static structural strength, external stress resistance, and gel hardness. | Maniglia et al., 2020 |
| Rice starch | Heated for 0, 2, 4 h at 130 °C. | Increased pasting viscosity and enhanced gel structure of rice starch. | Qiu et al., 2015 | |
| MT | Potato starch | Low microwave power and short treatment time (300 W for 1, 3, and 5 min) at 21.00 % moisture. | G', G", pasting temperature and pasting viscosity were increased and positively correlated with treatment time, moisture content decreased to 6.53 % at a treatment time of 5 min. | Kumar et al., 2020 |
| Quinoa starch | 9 W/g power density for 20 s at 11.75 % moisture. | A more compact network structure was observed under the microstructure, with a decrease in moisture content to 10.59 % at a treatment time of 20 s. | Cao et al., 2022 | |
| Potato starch | 2450 MHz, 750 W, and a solid concentration of 33 % (W/W). | The impact on gel structure was manifested by an increase in G' and G" with increasing duration of MT from 0 to 15 s, followed by a subsequent decrease from 15 to 20 s. | Xie et al., 2013 | |
| UT | Corn starch; potato starch; pea starch |
100–600 W for 5–35 min. | G' and G" increased and tan δ decreased. | Zhang et al., 2021 |
| Lotus starch | 270 W for 30 min. | (1) G' and G" increased. | Wang, You, et al., 2023 | |
| 360 and 450 W for 30 min. | (2) Swelling power, pasting viscosity, G' and G" all reduced. | |||
| Pea starch | 680 W for 10 and 20 min. | Pasting viscosity, transparency decreased and gel strength increased. | Falsafi et al., 2019 | |
| 680 W for 30 min. | Gel strength decreased. | |||
| Cross-linking modification | Rice starch | Lactic acid and citric acid (20 % and 40 % w/v concentration) combined with heat-moisture treatment. | (1) Lactic acid starch ester and citric acid starch ester showed that G' increased, and G' > G”, reflecting viscoelasticity. (2) The G' of citric acid starch ester was slightly higher than that of lactic acid starch ester. |
Butt et al., 2021 |
| Corn starch | Citric acid (w/w, on dry starch) combined with Microwave treatment. | Enhanced the freeze-thaw stability of starch by forming a cross-linked structure. | Hu et al., 2021 | |
| Waxy wheat starch, waxy maize starch, and waxy tapioca starch | STMP/STPP (99:1) at different levels (0.01 %, 0.05 %, and 0.1 %) and | Less easily disintegrated in the gelatinization process and enhancing the gel strength. | Gu et al., 2024 | |
| Barnyard millet starch | STMP at different levels (1, 3 and 5 %). | Sharma et al., 2021 | ||
| Two commercial amylases (A- and N-amylase) teatment | Cross-linked tapioca starch | A- or N-amylase (1.53 U/g and 6.64 U/g, respectively) was added reacting at 50 °C on a water bath for 2, 8, and 23 h. | (1) A-amylase increased the G' of cross-linked starch gels by approximately 10 % under similar degrees of hydrolysis. | Yuan, Wang, Bai and Birte, 2022 |
| (2) N-amylase produced a solid gel within 15 min and increased the G' of the starch gels by nearly 30 % after 23 h of hydrolysis. | ||||
| α-amylase from Aspergillus Niger | Cassava starch | α-amylase (3 g) for 23 h at 50 °C. | Improved the elasticity of starch gel by constructing a strong filler-in-matrix type structure. | Ichihara et al., 2016 |
| Pululanase teatment | Acorn starch | 48 U/g for 2 h, 6 h, 10 h, 14 h, and 18 h at 55 °C. | Enhanced gel strength. | Chen et al., 2022 |
| Transglucosidase treatment | Pullulanase-treated rice starch | Treated with transglucosidase (1650 U/g) at 55 °C for 6, 12, 18, 24 h. | Formed a tighter three-dimensional gel network structure with higher hardness and springiness. | Geng et al., 2024 |
| Induced electric field-pullulanase treatment | Corn starch | Treated with pullulanase under induced electric fields (50 V, 75 V, and 100 V). | The gel strength was improved by induced electric field-pullulanase treatment. | Liang et al., 2024 |
| Pullulanase-treated starch mixed with xanthan gum or sodium alginate | Pea starch | Treated with pullulanase (0.3 U/mg) at 58 °C for 12 h and mixed with xanthan gum or sodium alginate (0.2 %、0.5 % and 1.0 %). | The addition of xanthan gum or sodium alginate enhanced the rheological properties. | Liu et al., 2023 |