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Starch: Properties and Functionality in Food Systems

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: 31 May 2026 | Viewed by 11266

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Dr. Mengting Ma

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Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
Interests: starch
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Prof. Dr. Zhongquan Sui

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Guest Editor

Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
Interests: carbohydrate chemistry; starch modification; functional characteristics
Special Issues, Collections and Topics in MDPI journals

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Dear Colleagues,

Starch is a vital carbohydrate in food systems, which serves as a key source of energy and as a functional ingredient due to its unique set of physicochemical properties. Composed of amylose and amylopectin, starch exhibits distinct behaviours during processing, such as gelatinization, retrogradation, and pasting, which influence the texture, stability, and sensory attributes of food products. This Special Issue, entitled “Starch: Properties and Functionality in Food Systems”, highlights advancements in starch science and its applications across various stages of the food industry. The ability of starch to form gels, thicken, and stabilize makes it indispensable in applications ranging from baked goods and sauces to dairy and meat products. It also plays a critical role in gluten-free formulations and as a fat replacer in low-calorie foods. Furthermore, modifications, including chemical, physical, or enzymatic treatments, enhance its functionality, enabling tailored solutions for specific food applications. A deep understanding of starch’s structure, properties, and interactions with other food components is essential for optimizing its functionality and addressing evolving consumer demands for quality, nutrition, and sustainability in food systems.

In this Special Issue of Foods, we aim to compile a collection of innovative reviews and research that offers a comprehensive understanding of the structure of native or modified starch, while also exploring its functional properties and applications in food systems.

Dr. Mengting Ma
Prof. Dr. Zhongquan Sui
Guest Editors

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Keywords

starch
physicochemical properties
starch functionality
starch modification
food application

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Published Papers (9 papers)

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Research

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16 pages, 6498 KB

Open AccessArticle

Electron Beam Irradiation Modulates the Multiscale Structure and Physicochemical Properties of Wheat Starch in Dough Systems

by Yaru Yuan, Peishan Liu, Yanyan Zhang, Yingying Zhang, Mengkun Song, Hongwei Wang, Huishan Shen, Hua Zhang and Xingli Liu

Foods 2026, 15(6), 1005; https://doi.org/10.3390/foods15061005 - 12 Mar 2026

Viewed by 430

Abstract

Wheat is rich in carbohydrates and proteins but is susceptible to pest infestation and microbial contamination during storage. Owing to itself high efficiency, energy savings, and lack of chemical residues, electron beam irradiation (EBI) has been widely applied for disinfesting and sterilizing cereals and has been shown to influence dough quality. Notably, starch is present within complex wheat flour systems during processing, and its irradiation response may differ from that of purified systems. In this study, the effects of different EBI doses (0, 3, 6, 9 and 12 kGy) on the multiscale structure and physicochemical properties of wheat starch isolated from irradiated dough were systematically investigated, and key analytical techniques such as Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and rheological analysis were employed to elucidate the mechanisms underlying its impact on the dough thermomechanical behavior of dough. The results demonstrated that EBI weakened gluten–starch interactions and disrupted gluten network the continuity and compactness of the gluten network, resulting in significant dough farinography and pasting property changes. Compared with those of the control group, the dough development and stability time of the 12 kGy sample decreased from 3.920 and 6.465 to 0.970 and 1.290, respectively (p < 0.05). Moreover, irradiation induced cracks on the starch surface, reduced its molecular weight, and disrupted its crystallinity and short-range order. These changes resulted in decreases in the thermal stability level and swelling capacity of starch, while increasing its solubility. A correlation analysis revealed that the starch chain length distribution, molecular weight, molecular order, and pasting properties are key determinants of EBI-induced dough quality changes. This study provides theoretical insights into the applicability of EBI in the context of wheat flour storage and quality modulation. Full article

(This article belongs to the Special Issue Starch: Properties and Functionality in Food Systems)

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21 pages, 4026 KB

Open AccessArticle

Functional Additives Enhance Freeze–Thaw Stability and Retard Retrogradation in Wheat–Potato Starch Gels and Crystal Dumpling Wrappers

by Yongmei Mo, Qingfei Duan, Fuhan Xie, Yujia Wei, Huabing Zhai, Shudan Tan, Fengwei Xie and Pei Chen

Foods 2026, 15(5), 943; https://doi.org/10.3390/foods15050943 - 7 Mar 2026

Cited by 1 | Viewed by 783

Abstract

Crystal dumpling wrapper production is hampered by rapid surface dehydration, severe freeze-cracking propensity, and storage-induced retrogradation. Modulation of blended starch properties through functional additives was investigated. This study systematically evaluated the impact of hydroxypropyl distarch phosphate (HPDSP), trehalose (TRE), guar gum (GG), and composite phosphates (CP) on physicochemical and structural properties of wheat–potato starch composite gel. Concurrently, the effects of additives on the cracking rate of crystal dumplings and texture of wrappers were investigated. Analysis revealed that apparent viscosity was increased by all additives except CP. Different additives significantly improved the freeze–thaw stability of the composite gel during the first three cycles. GG maintained enhanced freeze–thaw stability throughout the entire freeze–thaw cycle (dehydration shrinkage rate: 2.69–40.55%). Multivariate analytical techniques (SEM, FTIR, XRD, DSC) collectively indicated that the additives effectively inhibited starch retrogradation, whilst HPDSP showed the strongest retrogradation inhibition. CP enhanced water-retention capacity and produced a softer blended gel (hardness at 21 days was 100.56 gf). Furthermore, additives significantly reduced the freezing cracking rate of crystal dumplings and improved the textural properties of dumpling wrappers. Full article

(This article belongs to the Special Issue Starch: Properties and Functionality in Food Systems)

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18 pages, 2321 KB

Open AccessArticle

Clean-Label Starch Modifications: Dry Heat Treatment in Combination with Ion Exchange

by Johanna A. Thomann, Michael Polhuis, Jan O. P. Broekman, Hero J. Heeres and André Heeres

Foods 2026, 15(2), 246; https://doi.org/10.3390/foods15020246 - 9 Jan 2026

Cited by 1 | Viewed by 642

Abstract

Potato starch offers the unique potential of mineral enrichment through the presence of phosphorylated amylopectin chains. This property was utilised in a straightforward dual modification of native potato starch by combining mineral enrichment with dry heat treatments (DHT). DHT itself (110–130 °C, 3–6% moisture, 2 h) affords potato starches with lower viscosity and gelatinisation temperatures and higher contents of digestible starch. Prior ion exchange with Na⁺, K⁺, Mg²⁺, and Ca²⁺ enhanced the versatility of dry heat treatments. This study demonstrates the fine-tuning of functional properties (rheology) of these novel, dual-modified starches. Of special interest are magnesium and calcium due to their nutritional value and their valency, allowing ionic cross-linking. The present study contributes to the understanding of starch–ion interactions in DHT, clearly highlighting the role of specific ion effects, as per the Hofmeister series (K⁺ > Na⁺ and Ca²⁺ > Mg²⁺), in addition to the reversible ionic cross-linking effect of divalent cations. This knowledge is of use for potential substitution of chemically modified starches in food products, serving relevant trends and needs of today’s food industry for clean-label starches. Full article

(This article belongs to the Special Issue Starch: Properties and Functionality in Food Systems)

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13 pages, 2232 KB

Open AccessArticle

Effects of Grape Seed Proanthocyanidins and Malic Acid on Digestive Characteristics of Starch in Bread

by Xinguang Qin, Qinyue Zhu, Guanxi Li, Haizhi Zhang, Xiaohui Di, Liang Liu, Gang Liu and Andreas Blennow

Foods 2026, 15(1), 149; https://doi.org/10.3390/foods15010149 - 2 Jan 2026

Viewed by 699

Abstract

The effects of grape-seed proanthocyanidins (GSP) and malic acid (MA) on the multiscale structure and digestibility of starch in a bread model were investigated. Fourier transform infrared (FTIR), Raman spectroscopy analyses, long-range order (crystallinity), amylolytic release of glucose, as well as the effect on α-amylase activity of starch in the bread, were determined. The combination of GSP and MA increased the molecular order but decreased the crystallinity of the starch. Amylase fluorescence spectra showed that the α-amylase was notably quenchable by adding GSP and MA, and the inhibition rate of α-amylase reached 10.3%. Confocal Laser Scanning Microscopy (CLSM) imaging confirmed the digestion data in vitro showing that in the presence of 0.3% GSP and 0.5% MA in the bread, the glucose release of the bread was reduced to 5.43%. These findings demonstrate that GSP and MA can effectively modulate starch structure and digestibility in bread, offering a strategy to control glucose release in baked foods. Full article

(This article belongs to the Special Issue Starch: Properties and Functionality in Food Systems)

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20 pages, 4708 KB

Open AccessArticle

Different Varieties of Water Caltrop (Trapa bispinosa) Starch: Physicochemical Properties and Digestibility Modulated by Its Multi-Scale Structure

by Tengfei Ma, Qiong Wu, Yuyang Yuan, Xiaoxin Chen, Qinlu Lin, Huaxi Xiao, Jiangtao Li and Wenfang Han

Foods 2025, 14(24), 4304; https://doi.org/10.3390/foods14244304 - 14 Dec 2025

Cited by 1 | Viewed by 778

Abstract

This study assessed the physicochemical properties and digestibility of starches derived from five varieties of water caltrop, focusing on their multi-scale structure. Water caltrop starch granules exhibited round, oval, or polygonal shapes with smooth surfaces, exhibiting unimodal particle size distributions and A-, C-, or C/A-type crystal patterns. T.qR‘Green’ exhibited the highest amylose content (30.93%), the lowest peak viscosity and breakdown, and the highest setback. T.bR‘Green’ had the highest crystallinity (29.04%) and endothermic enthalpy (15.39 J/g), with a more ordered internal structure. T.bR‘Red’ had the lowest crystallinity (24.94%), gelatinization temperature, and endothermic enthalpy (8.08 J/g), while showing the highest peak viscosity and breakdown, the lowest setback, and the highest resistant starch content (47.2%), thus possessing stronger resistance to digestion. Pearson correlation analysis revealed that the thermal properties of water caltrop starches were mainly influenced by the amylopectin B-chains and short-range order, while pasting properties were mainly affected by amylopectin B-chains and crystallinity. Amylose content positively influenced solubility but negatively affected swelling power. Additionally, water caltrop starch digestibility showed a negative correlation with granule size and short-range order. These findings indicated the significant impact of starch multi-scale structure on physicochemical properties and digestibility. Full article

(This article belongs to the Special Issue Starch: Properties and Functionality in Food Systems)

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13 pages, 1732 KB

Open AccessArticle

Structural and Functional Properties of Underutilised Cowpea and Moth Bean Starches

by Weiyan Xiong, Minqian Zhu, Surya P. Bhattarai and Sushil Dhital

Foods 2025, 14(21), 3647; https://doi.org/10.3390/foods14213647 - 26 Oct 2025

Viewed by 860

Abstract

Starches isolated as by-products from protein extraction of three cowpea and three moth bean cultivars were investigated for their structural and functional properties, including particle size, apparent amylose content (AAC), crystallinity, gelatinisation and retrogradation behaviour, pasting properties, and gel texture. Cowpea starches exhibited higher AAC, gelatinisation temperatures, retrogradation enthalpy, and gel strength, indicating greater thermal stability and stronger gel network formation. In contrast, moth bean starches showed lower ACC, higher relative crystallinity, and greater gelatinisation enthalpy, reflecting more compact native crystalline structures, due to a higher amylopectin content. The lower AAC of moth beans resulted in limited retrogradation and softer gels. To evaluate the multivariate relationships among the starch samples, cluster analysis was performed, which grouped the samples according to botanical origin. This classification underscored the distinct structural and functional attributes differentiating cowpea and moth bean starches. These findings provide insight into cultivar-dependent starch behaviour. Cowpea starches may be suited for applications requiring thermal stability and a firm texture, such as noodle formulations and microwave foods, while moth bean starches offer potential for products with smooth textures and low retrogradation, such as in instant or ready-to-eat food products. Full article

(This article belongs to the Special Issue Starch: Properties and Functionality in Food Systems)

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17 pages, 1523 KB

Open AccessArticle

Structural, Physicochemical, and Functional Properties of Waxy and Non-Waxy Foxtail Millet Starches

by Yuting Fan, Lei Chang, Yang Yao, Qin Dan, Pingping Zhang, Xinyi Li, Xiuzhu Yu and Shuangkui Du

Foods 2025, 14(17), 3034; https://doi.org/10.3390/foods14173034 - 29 Aug 2025

Cited by 1 | Viewed by 1345

Abstract

This study investigated the structural, physicochemical, and functional characteristics of foxtail millet starches (FMSs), including five non-waxy varieties (N-HXMS, N-LXMS, N-QZHS, N-JG21S, N-BLGS) and one waxy control (W-HJGS). All FMSs exhibited polygonal granules with surface pores and an orthorhombic crystalline structure (A-type X-ray diffraction pattern). Compared with the waxy FMSs, non-waxy starches exhibited higher amylose content (32.4–34.04%), reduced crystallinity (37.01–39.21%) and short-range molecular order, and lower hydration capacity and molecular weight (1.01 × 10⁵–2.81 × 10⁵ g/mol). The non-waxy FMSs also demonstrated enhanced resistance to mechanical shear, better structural stability, stronger recovery behavior, and reduced enzymatic susceptibility. Varieties like N-LXMS, with higher amylose and resistant starch contents (31.17%), are more suitable for functional foods targeting glycemic control, while W-HJGS, with higher swelling power (22.76 g/g) and solubility (92.30%), is well suited as a thickener. This study provides a foundation for future research on the modification of FMSs and their utilization as starch-based matrices in various applications, such as functional food development, biodegradable packaging materials, and targeted delivery systems for bioactive compounds. Full article

(This article belongs to the Special Issue Starch: Properties and Functionality in Food Systems)

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17 pages, 4710 KB

Open AccessArticle

Differential Pasting and Rheological Properties of Diverse Underutilized Starches Modified by Acetic Anhydride and Vinyl Acetate

by Song Xu, Bilatu Agza Gebre, Chuangchuang Zhang, Solomon Abate Mekonnen, Mengting Ma, Hui Zhang, Zhongquan Sui and Harold Corke

Foods 2025, 14(13), 2227; https://doi.org/10.3390/foods14132227 - 24 Jun 2025

Cited by 4 | Viewed by 1490

Abstract

Underutilized starch sources are gaining increasing recognition. However, the inherent functional deficiencies of native starch have limited its application in food industry. To counteract the deficiencies in its native characteristics, starch can be modified by acetylation. Two waxy starches (proso millet and amaranth) and four non-waxy starches (foxtail millet, quinoa, buckwheat, and oat) were modified by acetic anhydride and vinyl acetate, respectively. Degree of substitution of acetylated starches revealed that granule size did not significantly affect acetylation efficiency in starches from different plant origins. Acetylation increased peak and final viscosity of starches, with vinyl acetate exhibiting a more pronounced effect than acetic anhydride. Acetic anhydride decreased K and increased n values of non-waxy starches, showing reduced thickening ability. In contrast, vinyl acetate modification showed opposite trends, suggesting increased viscosity and pseudoplasticity. For non-waxy starches, G′_25°C, G′_0.1Hz, G′_20Hz and gel hardness decreased after acetylation, indicating that acetylation contributed to a less solid and less elastic gel network. The extent of change in vinyl acetate modification was more pronounced than that of acetic anhydride. For waxy starch, vinyl acetate modification decreased tan δ_25°C and increased gel hardness. In summary, acetylation reagent type was the major factor determining the pasting properties of acetylated starch, but the presence or absence of amylose would influence the rheological and gel properties of acetic anhydride and vinyl acetate modified starches. These findings could help unlock the potential applications of acetylated underutilized starches in the food industry. Full article

(This article belongs to the Special Issue Starch: Properties and Functionality in Food Systems)

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Review

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34 pages, 2404 KB

Open AccessReview

Novel Applications of Starch and Starch Derivatives in the Food and Alcoholic Beverages Industry: A Review

by Alice Vilela, Berta Gonçalves, Carla Gonçalves, Fernanda Cosme and Teresa Pinto

Foods 2026, 15(2), 277; https://doi.org/10.3390/foods15020277 - 12 Jan 2026

Cited by 4 | Viewed by 3448

Abstract

Starch and its derivatives have undergone substantial advancement in the food and beverage industry, driven by growing demand for improved functionality and health-promoting attributes. Native starches are widely used as thickeners and stabilizers; however, their applications are limited by deficiencies such as poor freeze–thaw stability. To overcome these constraints, a range of physical, chemical, and enzymatic modification techniques has been developed, yielding starches with tailored and enhanced properties. Recent innovations include polyphenol-modified starches, which improve physicochemical characteristics and confer additional health benefits, such as reduced digestibility and increased antioxidant activity—features that are particularly valuable for functional foods targeting hyperglycemia. Enzymatic modifications further enhance starch quality and processing efficiency, while chemically modified forms, such as oxidized and acetylated starches, improve emulsification and water-binding capacities in various processed foods. Starch nanoparticles have also gained attention as encapsulating agents and carriers for bioactive compounds, broadening their technological applications. In parallel, the exploration of unconventional starch sources derived from fruit-processing by-products supports sustainability efforts while introducing novel functional attributes. Collectively, these developments are contributing to the creation of healthier, more stable food products that align with consumer expectations and regulatory standards. The following sections of this article examine emerging applications of starch and its derivatives, with particular emphasis on their health benefits and sustainable production pathways. Full article

(This article belongs to the Special Issue Starch: Properties and Functionality in Food Systems)

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