Effects of processing treatments on corn starch retrogradation and strategies for its control: a review

Abstract

Corn starch, constituting approximately 70% of the dry weight of kernels, fundamentally determines the quality of corn-based products, with its retrogradation being a primary factor in staling. This review systematically synthesizes the mechanisms by which diverse processing methods, including thermal (e.g. heat-moisture and dry heat treatment), nonthermal (e.g. ionizing irradiation and ultrasonic waves), and storage (e.g. low temperature) techniques, govern the retrogradation of corn starch. A key finding is that the impact of these methods is highly specific: heat-moisture treatment reorganizes molecular architecture, often inhibiting long-term retrogradation, whereas microwave and irradiation technologies primarily inhibit retrogradation through the selective degradation of amylopectin branches. Furthermore, this review critically evaluates strategies to retard retrogradation, such as incorporating nonstarch carbohydrates, polyphenols, and emulsifiers. The use of additives is contingent on their specific interaction mechanisms, such as helical complexation with lipids or spatial hindrance from polysaccharides, which disrupt the reassociation of starch chains. By analyzing corn starch processing methods and additive interventions, this review provides a foundational framework for the targeted manipulation of starch functionality. Additionally, practical insights are provided for extending product shelf-life and developing novel, high-value-added corn starch products.