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Research on the Structure and Physicochemical Properties of Starch
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Research on the Structure and Physicochemical Properties of Starch

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: 31 October 2025 | Viewed by 3019

Special Issue Editors

Dr. Hao Lu

E-Mail Website
Guest Editor
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
Interests: starch retrogradation; resistant starch; in vitro digestion; low-glycemic index staple foods; nanoparticles
Prof. Dr. Yang Qin

E-Mail Website
Guest Editor
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
Interests: starch hydrogel; resistant starch; nanotechnology

Special Issue Information

Dear Colleagues,

Starch, a naturally occurring macromolecule with a semi-crystalline structure, finds extensive use in the food industry, as a thickener, a binding agent, and a component of food. During processing, the disruption and reformation of the crystal structures of starch significantly impact the properties of starch-based products and analyzing the structural changes of starch crystals at multiple scales is crucial for regulating their properties. Given the aforementioned, we propose a Special Issue dedicated to the discussion of the structure and recrystallization mechanism of starch. In this Special Issue, original research articles and reviews are welcome and research areas may include, but are not limited to: (1) the characterization and modification of the structure of starch; (2) the effects of processing methods and storage conditions on the crystal formation of starch; and (3) correlation analysis of the texture characteristics and structure of starch-based products. All submissions are welcome, on the condition that their focus falls within the scope of this Special Issue and meets the requirements of Foods.

Dr. Hao Lu
Prof. Dr. Yang Qin
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • multiscale structure of starch
  • recrystallization
  • starchy foods and materials
  • starch-based product processing and storage
  • new methods for characterizing starch structure

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Published Papers (5 papers)

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Research

17 pages, 4413 KiB  
Article
Impact of Fatty Acid Types and Microwave Post-Treatment on the Physicochemical Properties of Water Caltrop Starch–Lipid Complexes
by Pei-Chang Lee and Lih-Shiuh Lai
Foods 2025, 14(13), 2254; https://doi.org/10.3390/foods14132254 - 25 Jun 2025
Viewed by 403
Abstract
This study investigates the effects of microwave post-treatment and fatty acid type on the physicochemical properties of starch–lipid complexes derived from water caltrop (Trapa taiwanensis Nakai) starch. Complexes were prepared using stearic acid (C18:0) or oleic acid (C18:1), [...] Read more.
This study investigates the effects of microwave post-treatment and fatty acid type on the physicochemical properties of starch–lipid complexes derived from water caltrop (Trapa taiwanensis Nakai) starch. Complexes were prepared using stearic acid (C18:0) or oleic acid (C18:1), followed by microwave post-treatment at varying durations. Morphological analysis revealed that the starch–stearic acid complex exhibited more plate-like structures and birefringent spots compared to the starch–oleic acid complex. The complexing index increased with extended microwave exposure, indicating enhanced complex formation. Fourier-transform infrared spectroscopy showed no significant variation in the 1047/1022 cm−1 absorption ratio, suggesting that the short-range molecular order remained unaffected. However, X-ray diffraction analysis indicated increased relative crystallinity, particularly in the stearic acid complex (10.4%) compared to the oleic acid complex (4.8%), likely due to the higher linearity and saturation of stearic acid. Differential scanning calorimetry confirmed the presence of both type I and type II crystallization in all samples. The starch–stearic acid complex exhibited greater thermal stability, promoted type II crystallization, and enhanced the ordered structure of type I crystallization. In contrast, microwave treatment had limited influence on the thermal properties of the starch–oleic acid complex. These findings demonstrate that microwave post-treatment facilitates starch–lipid complex formation and improves structural organization, particularly when saturated fatty acids are employed. Full article
(This article belongs to the Special Issue Research on the Structure and Physicochemical Properties of Starch)
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18 pages, 3457 KiB  
Article
Prebiotic Effect of Oxidized Hydroxypropyl Starch via In Vitro and In Vivo
by Huiwen Zheng, Zhipu Xu, Yiwen Fan, Jiazhi Han, Liyang Zhou, Han Li, Xiaohua Pan, Rongrong Ma, Chang Liu and Yaoqi Tian
Foods 2025, 14(13), 2217; https://doi.org/10.3390/foods14132217 - 24 Jun 2025
Viewed by 296
Abstract
Most studies on resistant starch are limited to its effect on blood glucose; there are few studies on the prebiotic effects of resistant starch on the gut. In this experiment, through in vivo metabolism verification and in vitro simulated fermentation experiments, it was [...] Read more.
Most studies on resistant starch are limited to its effect on blood glucose; there are few studies on the prebiotic effects of resistant starch on the gut. In this experiment, through in vivo metabolism verification and in vitro simulated fermentation experiments, it was found that hydroxypropyl oxide (OHS) had a prebiotic effect on the intestine. The results of bioinformatics showed that the structure of the microbiota changed significantly, and the in vitro and in vivo fermentation results of Bacteroides uniformis and Parabacteroides distasonis showed an upward trend. The results of a KEGG prediction of the metabolic pathway showed that Phenylalanine metabolism and Cysteine and methionine metabolism showed an enhanced trend. At the same time, the results of in vitro and in vivo metabolite assays further confirmed this point, and the content of L-Homocystine and Phenylalanine in metabolites decreased significantly, with the decrease in L-Homocystine posing a reduction in cardiovascular disease risk and the decrease in Phenylalanine having a positive significance for phenylketonuria patients. This study proved that hydroxypropyl oxide can regulate the intestinal microbiota and has intestinal prebiotic effects, which can be used to guide the development of functional foods. Full article
(This article belongs to the Special Issue Research on the Structure and Physicochemical Properties of Starch)
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19 pages, 1289 KiB  
Article
Effects of Different Highland Barley Varieties on Quality and Digestibility of Noodles
by Guiyun Wu, Lili Wang, Xueqing Wang, Bin Dang, Wengang Zhang, Jingjing Yang, Lang Jia, Jinbian Wei, Zhihui Han, Xiaopei Chen, Jingfeng Li, Xijuan Yang and Fengzhong Wang
Foods 2025, 14(13), 2163; https://doi.org/10.3390/foods14132163 - 20 Jun 2025
Viewed by 219
Abstract
This study comprehensively assessed the effects of ten highland barley varieties on the quality and digestibility of noodles. The characteristics of highland barley flour, including proximate composition, pasting properties, and dough mixing behavior, were analyzed. The quality of the resulting noodles was evaluated [...] Read more.
This study comprehensively assessed the effects of ten highland barley varieties on the quality and digestibility of noodles. The characteristics of highland barley flour, including proximate composition, pasting properties, and dough mixing behavior, were analyzed. The quality of the resulting noodles was evaluated through cooking and textural property analysis. The digestion characteristics of the noodles were determined to evaluate the starch hydrolysis rate and glycemic index (GI). Additionally, a correlation analysis was conducted among the proximate composition of highland barley flour, the characteristics of flour, and the quality of noodles. The results demonstrate that Chaiqing 1 exhibited superior performance in terms of flour quality and noodle texture compared to other varieties. The noodles produced from this variety possessed an outstanding texture, with moderate hardness and excellent elasticity. Additionally, its noodles also exhibited superior cooking resistance and low cooking loss. Nutritionally, the moderate estimated glycemic index (eGI) and high resistant starch (RS) content of Chaiqing 1 were beneficial for intestinal health. Ximalaya 22 showed good processing performance but slightly inferior texture, whereas Kunlun 14 had a high dietary fiber content, which resulted in noodles prone to breaking. Through a comprehensive variety comparison and screening, Chaiqing 1 emerged as the preferred choice for producing high-quality highland barley noodles. Furthermore, correlation analysis revealed that dietary fiber was significantly and positively correlated with water absorption, stability time (ST), and hardness (p < 0.01). Amylose content was associated with peak temperature and breakdown viscosity. This study provides valuable insights into the selection of highland barley varieties for noodle production. Full article
(This article belongs to the Special Issue Research on the Structure and Physicochemical Properties of Starch)
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17 pages, 4387 KiB  
Article
Quercetin-Loaded Ginkgo Starch Nanoparticles: A Promising Strategy to Improve Bioactive Delivery and Cellular Homeostasis in Functional Foods
by Yanyu Sun, Kaiping Cong, Tao Wang, Xiaojing Li, Tingting Li, Gongjian Fan, Dandan Zhou and Caie Wu
Foods 2025, 14(11), 1890; https://doi.org/10.3390/foods14111890 - 26 May 2025
Viewed by 468
Abstract
Quercetin (Qc) is a natural bioactive compound derived from plants, with strong anti-inflammatory and antioxidant properties. However, its extreme water insolubility limits its bioavailability and practical utility. To address this, quercetin was encapsulated in ginkgo-derived starch nanoparticles (SNPs) to enhance solubility and stability. [...] Read more.
Quercetin (Qc) is a natural bioactive compound derived from plants, with strong anti-inflammatory and antioxidant properties. However, its extreme water insolubility limits its bioavailability and practical utility. To address this, quercetin was encapsulated in ginkgo-derived starch nanoparticles (SNPs) to enhance solubility and stability. In this study, the bioactivity and cellular effects of the SNPs/Qc system were evaluated. Results showed excellent biocompatibility with no toxicity or adverse effects observed in experimental mice. At 25 µg/mL, SNPs/Qc significantly promoted early apoptosis in 3LL cells (33%) and blocked the cell cycle at G1 and G2 phases. The system demonstrated a dose-dependent inhibitory effect on abnormal cell proliferation, with significant activity observed 6 h (hour) post-treatment. Compared with free quercetin, the SNPs/Qc system has dual advantages in improving the bioavailability of quercetin and tumor targeted penetration. After 15 days of ingestion, the survival rate of mice in the SNPs/Qc group increased by 20%, and the tumor volume was only 239 mm3, corresponding to a 49.4% decrease. At the same time, specific damage to the cell structure of tumor cells and higher intensity fluorescence accumulation were observed. This study reveals the potential of the SNPs/Qc system as a biocompatible and efficient delivery platform for natural bioactive compounds, particularly in health promotion and functional food applications. Full article
(This article belongs to the Special Issue Research on the Structure and Physicochemical Properties of Starch)
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23 pages, 4250 KiB  
Article
Effects of Structural Changes in Cross-Linked Mung Bean Starch on Freeze–Thaw Properties and In Vitro Digestibility
by Altantungalag Agvaandorj, Yuanzao Li and Junhee No
Foods 2025, 14(4), 689; https://doi.org/10.3390/foods14040689 - 17 Feb 2025
Viewed by 904
Abstract
This study aims to evaluate the effects of structural changes in cross-linked mung bean starch (CLMB) on freeze–thaw stability and in vitro digestibility and explore its potential to prevent starch retrogradation and its applicability as a resistant starch (RS)- enhanced food ingredient. Mung [...] Read more.
This study aims to evaluate the effects of structural changes in cross-linked mung bean starch (CLMB) on freeze–thaw stability and in vitro digestibility and explore its potential to prevent starch retrogradation and its applicability as a resistant starch (RS)- enhanced food ingredient. Mung beans of different varieties (Eohul, Geumsung, and Sohyeon) were cross-linked using an STMP:STPP ratio of 9:1. The structure and thermal properties of CLMB and its digestibility, as well as the textural properties of 10% CLMB gels and their freeze–thaw stability, were evaluated. As a result of the study, CLMB maintained an A-type crystalline structure, but structural changes due to the introduction of phosphate groups were observed during FT-IR analysis. Compared to natural mung bean starch (MBS), the swelling power and solubility decreased, and the gelatinization temperature range increased. Additionally, the cross-linking treatment increased the resistant starch (RS) content. In the case of the gel with 10% CLMB added, the freezing–thawing experiment results show a significant reduction in syneresis and it was confirmed that high stability was maintained even through repeated processes. Our results suggest that CLMB is a functional ingredient with potential applications in the development of food products offering extended shelf lives and tailored nutritional benefits. Full article
(This article belongs to the Special Issue Research on the Structure and Physicochemical Properties of Starch)
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