Table 3.

Key factors influencing starch gelatinization.

Influencing Factors	Mechanism	References
Moisture content	Adequate water facilitates the hydration and swelling of starch granules, disrupting crystalline structure. Insufficient moisture leads to incomplete gelatinization	[79,80]
Temperature	Higher temperatures break crystalline structures, accelerating gelatinization. Excessive heat can degrade starch, reducing viscosity and gel strength	[80,81]
Particle Size	Smaller particles increase surface area, allowing faster water absorption and heat transfer, leading to efficient gelatinization	[82]
pH	Acidic or alkaline conditions alter hydrogen bonding and starch structure, affecting water absorption and gelatinization. Extreme pH can cause hydrolysis and reduce functional properties	[83,84]
Sugars	Compete with starch for water, reducing swelling and delaying gelatinization. Increase gelatinization temperature and improve stability in final products	[77,85]
Amylose/Amylopectin ratio	Higher amylose content increases gelatinization temperature and affects texture. Amylopectin-rich starches gelatinize more easily	[86,87]
Salts	Stabilize starch granules and enhance water availability through ionic interactions, influencing gelatinization degree	[88,89]
Lipids	Interact with starch to form complexes, reducing water availability and potentially inhibiting gelatinization	[90,91]