What Is Retrogradation Process in Starch?

Starch retrogradation is a process in which disaggregated amylose and amylopectin chains in a gelatinized starch paste reassociate to form more ordered structures.

What is the process of retrogradation?

Retrogradation is an ongoing process, which initially involves rapid recrystallization of amylose molecules followed by a slow re- crystallization of amylopectin molecules. Amylose retrogradation determines the initial hardness of a starch gel and the stickiness and digestibility of processed foods.

Is starch retrogradation reversible?

The changes that starch undergoes during gelatinization and retrogradation are irreversible and are major determinants of its functional properties for food processing, during digestion, and in industrial applications.