Physicochemical Properties Of Starch Research Articles

Understanding the Impact of Extrusion Treatment on Cereals: Insights from Alterations in Starch Physicochemical Properties and In Vitro Digestion Kinetics

In this study, three samples were randomly selected from corn, wheat, and broken rice before and after extrusion for electron microscope scanning, Fourier transform infrared spectral analysis, and in vitro digestion to investigate the impact of extrusion on physicochemical characteristics and starch digestion kinetics of cereals. The cereals used for extrusion were sourced identically before and after the process, with each analysis conducted in triplicate. The results showed that the extrusion compromised the physical structure of cereal, resulting in loose structure arrangement, and the ratio of Fourier transform infrared spectral absorbance at wavelength 1047 cm−1 and 1022 cm−1, which characterized the short-range order of starch, was significantly reduced (p < 0.05). In addition, the proportion of rapidly digestible starch (RDS), the velocity parameter k of digestive kinetics and the predicted glycemic index of cereals were significantly increased by extrusion (p < 0.05). Digestibility kinetics showed a total increase of 10.7%, 7.3%, and 5.4% for cereals, along with a sharp rise in digestion rate within the first 15 minutes. The findings revealed that the compromising of starch’s structural integrity and the increase in proportion of RDS not only enhanced overall starch digestibility, but also significantly accelerated its digestion, particularly during the initial 15 min of intestinal digestion.

Structural, molecular, and physicochemical properties of starch in high-amylose durum wheat lines

There is growing interest in the development of high-amylose cereals such as wheat due to their functional properties and nutritional value in foods. The increase in amylose content is associated with significant changes in the physicochemical, molecular, and structural characteristics of wheat starch which could affect its processing quality. The present study aimed to analyze the physicochemical, molecular, and structural characteristics of high-amylose starch from three durum wheat near isogenic lines (NILs), each obtained using three different recurrent parents. Morphology, granule size distribution, pasting and thermal properties, X-ray diffraction, and structural features were determined. The NILs showed the highest amylose content (65.3 and 69.8%), granules with an elongated shape, size between the wild-type and the mutant, restricted swelling in the pasting profile, the highest average and final gelatinization temperature, and B-polymorphism. The starches from the NILs showed the highest molar mass of amylopectin (AP) (7.0–7.6 × 107 Da) and the lowest amylose (AM) (1.1–1.8 × 106 Da), an issue associated with the biosynthesis of both components. The study on the debranched sample by high-performance size-exclusion chromatography showed that the high-amylose starch had the highest content of long B2 and B3 chains of AP (23.9–26.6%), which was corroborated with the high-performance anion-exchange chromatography analysis where the chains with degree of polymerization >37 had the highest content (18.3–19.1%). The PC1 is highly associated with the MwAM and the AM fraction in the debranched starch analyzed by HPSEC. Characterizing high-amylose durum wheat starch provides information to determine the structure-function relationship and design strategies to produce crosses with structural characteristics of AM and AP for specific applications.

Comparison of Structure and Physicochemical Properties of Starches from Hybrid Foxtail Millets and Their Parental Lines

The structure and physicochemical properties of starch were important factors to determine the quality of foxtail millet. While hybrid foxtail millet has made greater progress in yield, it has made slower progress in quality than conventional foxtail millet with a more complex genetic base, which was jointly influenced by the parents. However, there were no reports on the comparison of the starch structure and physicochemical properties of hybrid foxtail millets and their parents. In this study, the amylose content, morphology structure, granule size distribution, X-ray diffraction, short-range ordered structure, pasting properties, and thermal characteristics of starches derived from Changzagu 466 (466), Changzagu 333 (333), Changzagu 2922 (2922) and their parent materials were analyzed. The results showed that compared with male parents, the starches from three hybrid foxtail millets and their female parents had larger average particle size, d(0.1), d(0.5), and gelatinization enthalpy (ΔH), while the amylose content values of three hybrid foxtail millets were 26.0%, 28.8%, and 28.9%, which were between the parents (25.8~27.1%, 25.4~28.8%, and 23.6~29.5%), with conclusion temperature (Tc) being higher than the parents and having a lower breakdown viscosity. The peak viscosity of Changzagu 466 (466) and Changzagu 2922 (2922) was 5235.5 cP and 5190.8 cP, respectively, lower than that of their parents (5321.0~6006.0 cP and 5257.0~5580.7 cP), while the peak viscosity of Changzagu 333 (333) was 5473.8 cP, falling between the parental values (5337.5~5639.5 cP). The cluster analysis results showed that the starch structure and physicochemical properties of hybrid foxtail millet were significantly different from those of female parents, which were mainly influenced by male parents. The findings of this study will establish a theoretical foundation for the enhancement and innovation of high-quality foxtail millet germplasm resources, as well as the development of high-quality hybrid foxtail millet combinations.

Effects of Acetylation on the Morphological, Physicochemical, and Thermal Properties of Enterolobium cyclocarpum Starch

AbstractThis study investigates the impact of acetylation treatment on Enterolobium cyclocarpum (Parota) starch, focusing Morphological, Physico‐chemical and thermal impact induced by varying acetylation levels. The research employed scanning electron microscopy (SEM), differential scanning calorimetry (DSC), and thermogravimetric analysis (TGA) to examine the structural and thermal alterations resulting from acetylation. These analyses also evaluated the starch's thermal stability. Through titration, the degree of substitution and acetyl group content were quantified, demonstrating significant morphological transformations in the starch, such as increased particle size and the appearance of surface cracks on the granules. The study revealed that the degree of substitution, which changes with the duration of acetylation, markedly influences the starch's physicochemical properties, including hydrophobicity and thermal stability. Initially, acetylation reduced the gelatinization temperature, suggesting a decrease in the energy required for gelatinization. Over longer acetylation periods, however, the gelatinization temperature increased, likely due to enhanced crystallinity or molecular reorganization. These findings indicate that acetylated Parota starch has potential applications in the food industry as an encapsulating agent and in the thermoplastics industry as a plasticizer, dependent on the level of acetylation. This research underscores the utility of specific chemical modifications to adapt starch properties for various industrial applications.

Study on the Mechanism of Effect of Protein on Starch Digestibility in Fermented Barley.

Previous studies have shown that fermented barley has a lower digestion rate. However, it remains unclear whether the antidigestibility of starch in fermented barley is affected by other nonstarch components. In this paper, the removal of protein, lipid, and β-glucan improved the hydrolysis rate of starch and the protein showed the greatest effect. Subsequently, the inhibitory mechanism of protein on starch digestion was elucidated from the perspective of starch physicochemical properties and structural changes. The removal of protein increased the swelling power of starch from 10.09 to 11.14%. The short-range molecular ordered structure and the helical structure content decreased. The removal of protein reduced the coating and particle size of the starch particles, making the Maltese cross more dispersed. In summary, protein in fermented barley enhanced the ordered structure of starch by forming a physical barrier around starch and prevented the expansion of starch, which inhibited the hydrolysis of starch.

Characterization and structure-functionality analysis of starch in different layers of Lycoris chinensis bulb scales

According to literature, the size distribution of starch granules varies significantly in different layers of Lycoris chinensis bulb scales, however its effect on structural and physicochemical properties of starch still remains unclear. In this study, outer, middle and inner layers of bulb scales of L. chinensis were compared for starch characteristics. Also, the structure-functionality association was investigated based on correlation analysis and hierarchical cluster analysis, using 37 starch quality traits. Compared to commonly consumed starches with similar amylose content, L. chinensis starch gel had lower hardness and viscosities. Among layers, starches varied significantly in particle size, physicochemical and structural properties. As compared to middle and inner scales, the starch in outer scales had higher amylose content, hardness and viscosities, but lower gelatinization temperature, weight-average molar mass and degree of polymorphism. Correlation analysis revealed significant correlations among traits, and interestingly, gelatinization temperature (Tp) was found positively correlated to traits of molecular weight (p < 0.05). The 37 traits of starch characteristics can be divided into three subgroups, as supported by the results of Pearson correlation analysis and hierarchical cluster analysis. In general, the information presented in the current study are useful for Lycoris bulb starch utilization and insightful for a better understanding of structure-functionality association of starch.

Bactericidal effect of ultrasound on glutinous rice during soaking and its influence on physicochemical properties of starch and quality characteristics of sweet dumplings

The soaking process of glutinous rice allows the growth and reproduction of microorganisms, which can easily cause food safety problems. In this work, the effects of different ultrasonic powers (150 W, 300 W, 450 W, and 600 W) on the bactericidal effect of glutinous rice, the physicochemical properties of starch and the quality characteristics of sweet dumplings were studied. Compared with soaking for 0 and 2 h, sonication of glutinous rice after soaking for 4 h was more effective at reducing the number of microorganisms in soaked glutinous rice, and the bactericidal effect increased with increasing ultrasound intensity. After 30 min, the total number of bacteria decreased by 2.04 log CFU/g. Moreover, ultrasonic treatment destroys the grain structure of glutinous rice starch, resulting in the formation of dents and cracks on the starch surface, increasing the amylose content, improving its expansion, reducing its short-range order and relative crystallinity, and altering its gelatinization characteristics. In addition, ultrasonic treatment increased the soup transparency of sweet dumplings from 51.8 % to 63.95 %, reducing their hardness, chewiness and adhesiveness. In summary, ultrasonic treatment can not only effectively kill microorganisms in soaked glutinous rice but also improve the quality of glutinous rice dumplings by changing the physicochemical properties of glutinous rice starch. The results of this study provide theoretical support for the application of ultrasonic technology in glutinous rice food production.

Removal of proteins and lipids affects structure, in vitro digestion and physicochemical properties of rice flour modified by heat-moisture treatment.

The objective of this experiment was to investigate the role of endogenous proteins and lipids in the structural and physicochemical properties of starch in heat-moisture treatment (HMT) rice flour and to reveal their effect on starch digestibility under heat. The findings indicate that, in the absence of endogenous proteins and lipids acting as a physical barrier, especially proteins, the interaction between rice flour and endogenous proteins and lipids diminished. This reduction led to fewer starch-protein inclusion complexes and starch-lipid complexes, altering the granule aggregation structure of rice flour. It resulted in a decrease in particle size, an increase in agglomeration between starch granules, and more surface cracking on rice granules. Under HMT conditions with a moisture content of 30%, slight gelatinization of the starch granules occurred, contributing to an increased starch hydrolysis rate. In addition, the elevated thermal energy effect of HMT enhanced interactions between starch molecular chains. These resulted in a decrease in crystallinity, short-range ordering, and the content of double-helix structure within starch granules. These structural transformations led to higher pasting temperatures, improved hot and cold paste stability, and a decrease in peak viscosity, breakdown, setback, and enthalpy of pasting of the starch granules. The combined analysis of microstructure, physicochemical properties, and in vitro digestion characteristics has enabled us to further enhance our understanding of the interaction mechanisms between endogenous proteins, lipids, and starches during HMT. © 2024 Society of Chemical Industry.

Effect of wheat TaDOF6 overexpression on the molecular structure and physicochemical properties of grain starch and resistant starch

This study examined the effects of overexpressing the DOF (DNA binding with one finger protein) transcription factor gene, TaDOF6, on wheat grain native starch and Ⅲ-type resistant starch (RS3). Overexpression of TaDOF6 in the endosperm resulted in a significant increase in amylopectin content, particularly in long-branched chains, as well as larger starch particle size. Additionally, there was an increase in both rapidly and slowly digestible starches, along with an elevated level of native resistant starch. The enhanced crystallinity and orderliness of native starch, along with improved pasting properties, were also observed. However, TaDOF6 overexpression negatively impacted RS3 by reducing its crystal order, thermal stability, and pasting performance. Principal component analysis highlighted the substantial role of amylopectin in determining the crystal structure and physicochemical properties of starch. Moreover, a significant correlation was found between the particle size of RS3 and its physicochemical characteristics. Overall, these findings demonstrate that TaDOF6 overexpression alters the composition of grain starch, leading to improvements in its molecular structure and physicochemical properties.

Structural, physicochemical, and digestive properties of enzymatic debranched rice starch modified by phenolic compounds with varying structures

The physicochemical properties of starch and phenolic acid (PA) complexes largely depend on the effect of non-covalent interactions on the microstructure of starch. However, whether there are differences and commonalities in the interactions between various types of PAs and starch remains unclear. The physicochemical properties and digestive characteristics of the complexes were investigated by pre-gelatinization of 16 structurally different PAs and pullulanase-modified rice starches screened. FT-IR and XRD results revealed that PA complexed with debranched rice starch (DRS) through hydrogen bonding and hydrophobic interaction. Benzoic/phenylacetic acid with polyhydroxy groups could enter the helical cavities of the starch chains to promote the formation of V-shaped crystals, and cinnamic acid with p-hydroxyl structure acted between starch chains in a bridging manner, both of which increased the relative crystallinity of DRS, with DRS-ellagic acid increasing to 20.03 %. The digestion and hydrolysis results indicated that the acidification and methoxylation of PA synergistically decreased the enzyme activity leading to a decrease in the digestibility of the complexes, and the resistant starch content of the DRS-vanillic acid complexes increased from 28.27 % to 71.67 %. Therefore, the selection of structurally appropriate PAs can be used for the targeted preparation of starch-based foods and materials.

Relations Between Amylose Content and Physicochemical Properties of Starches from White and Red Sorghum Varieties

AbstractThis research aims to determine the relationship between amylose content and physicochemical properties in white and red sorghum starches. Five varieties of red sorghum and four varieties of white sorghum were evaluated. The chemical properties, the amylose content, the resistant starch content, scanning electron microscopy, the absorption and solubility index in water, the viscosity profile, the thermal properties, and the correlation between the amylose content were determined. Sorghum starches had an amylose content between 24.51% and 34.34%, but did not show any relationship with color. Regarding the microstructure, the starches that appear larger granules (20–30 µm) have lower amylose content. Sorghum red varieties shown higher values in gelatinization enthalpy, pasting temperature and water absortion index, this effect was attributed to the formation of complexes with phenolic compounds. Starches with a higher proportion of amylose shown lower viscosity profiles and a high thermal stability. Correlation matrix analysis reveals that amylose content had a negative correlation with water absorption index, water solubility index, maximum viscosity, minimum viscosity, and positive correlation with the resistant starch content. The amylose content can define the potential application of the sorghum starches.

Micronization induced gelatinization of tapioca starch and its effects on starch physicochemical and structural properties.

The vibrating superfine mill (VSM) is a machine that belongs to the micronization technique. In this study, VSM was employed to produce micronized tapioca starch by varying micronization times (15, 30, 45, and 60min). The structural and physicochemical properties of the micronized starch were then examined. Scanning electron microscopy studies revealed that micronized starch was partially gelatinized, and the granule size dramatically increased when micronization time increased. X-ray diffraction patterns showed that the relative crystallinity was decreased from 24.67% (native) to 4.13% after micronization treatment for 15min and slightly decreased after that. The solubility of micronized starch significantly increased as the micronization time increased, which was associated with the destruction of the starch crystalline structure. Differential scanning calorimetry investigations confirmed that micronized starch was "partly gelatinized," and the degree of gelatinization increased to 81.27% when the micronization time was 60min. The weight-average molar mass was reduced by 15.0% (15min), 30.9% (30min), 55.7% (45min), and 70.5% (60min), respectively, indicating that the molecular structure was seriously degraded. The results demonstrated that the physicochemical changes of micronized starch granules were related to the destruction of the starch structure. These observations would provide details on micronized starch and its potential applications. PRACTICAL APPLICATION: These observations would provide details on micronized starch and its potential applications. Moreover, we believe that when the structures of starches were known, it is probable that the effect of VSM on the structural and physicochemical properties change of other starches might be predicted by adjusting the processing time.

Ultrasound-assisted extraction and physicochemical properties of starch from Cyperus esculentus tubers

The purpose of this study was to use ultrasound-based extraction to prepare starch from the tubers of Cyperus esculentus. Ultrasonic treatment of Cyperus esculentus powder with a medium of alkaline-treated water can effectively improve the starch extraction efficiency. Box-Behnken design was used to optimize the extraction process, and the results showed that the optimal parameters were ultrasound time of 30 minutes, pH value of 9.0, ultrasound temperature of 40 °C, and solid-liquid ratio of 10:1. The extraction percentage under these conditions was 90.1%. The physicochemical properties of C. esculentus starch were compared with those of cassava, potato, and corn starch. The particle size of C. esculentus starch was approximately 2 to 15 μm. The gelatinization temperature was 70.5 °C, and the peak viscosity was similar to cassava but with better thermal stability. Like other tuber starches, C. esculentus starch had higher swelling power and solubility at 85 °C.

Effects of soaking glutinous sorghum grains on physicochemical properties of starch

Glutinous sorghum grains were soaked (60–80 °C, 2–8 h) to explore the effects of soaking, an essential step in industrial processing of brewing, on starch. As the soaking temperature increased, the peak viscosity and crystallinity of starch gradually decreased, while the enzymatic hydrolysis rate and storage modulus first increased and then decreased. At 70 °C, the content of amylose, the enzymatic hydrolysis rate of starch, and the final viscosity first increase and then decrease with the increase of soaking time, reaching their maximum at 6 h, increased by 53.1 %, 11.0 %, and 10.4 %, respectively, as compared with the non-soaked sample. At 80 °C (4 h), the laser confocal microscopy images showed a network structure formed between the denatured protein chains and the leached-out amylose chains. The molecular weights of starch before and after soaking were all in the range of 3.82–8.98 × 107 g/mol. Since 70 °C is lower than that of starch gelatinization and protein denaturation, when soaking for 6 h, the enzymatic hydrolysis rate of starch is the highest, and the growth of miscellaneous bacteria is inhibited, which is beneficial for subsequent processing technology. The result provides a theoretical basis for the intelligent control of glutinous sorghum brewing.

Hot air–assisted radio frequency drying of corn kernels: the effect on structure and functionality properties of corn starch

Hot air (HA) drying caused quality damage of grains with long treatment time. Radio frequency (RF) heating as an emerging technology was applied to improve drying quality of cereals effectively. The effects of HA-RF drying (50 °C, 70 °C, 90 °C) of corn kernels on the morphology, structure, and physicochemical properties of starch were investigated and compared with HA drying. The surface of treated starch became rough, along with fragments and pores. Drying treatments increased the amylose content from 10.59 % to 23.88 % and the residual protein content of starch from 0.58 % to 1.23 %, and reduced the crystallinity from 31.95 % to 17.15 % and short–range order structures of starch from 0.918 to 0.868. The change of structures in turn resulted in the increase of pasting viscosity, gelatinization temperature, storage modulus and loss modulus. Furthermore, the HA-RF dried starch displayed stronger thermal stability, higher gelatinization degree and better gelation properties than the HA-treated starch at the same temperature. The data proved that the synergistic effects of HA and RF were more effective in modulating the starch structure and improving the functional characteristics of corn starch. This paper would like to provide potential reference for better application of HA-RF technologies to corn.

Cooked Rice Textural Properties and Starch Physicochemical Properties from New Hybrid Rice and Their Parents.

Although great progress has been made in the development of hybrid rice with increased yield, challenges for the improvement of grain quality still remain. In this study, the textural properties of cooked rice and physicochemical characteristics of starch were investigated for 29 new hybrid rice derived from 5 sterile and 11 restorer rice lines. Except for one sterile line Te A (P1) with high apparent amylose content (AAC) (26.9%), all other parents exhibited a low AAC. Gui 263 demonstrated the highest AAC (20.6%) among the restorer lines, so the Te A/Gui 263 hybrid displayed the highest AAC (23.1%) among all the hybrid rice. The mean AAC was similar between sterile, restorer lines and hybrid rice. However, the mean hardness of cooked rice and gels of sterile lines were significantly higher than that of restorer lines and hybrid rice (p < 0.05). Pasting temperature and gelatinization temperatures were significantly higher in the hybrids than in the restorer lines (p < 0.05). Cluster analysis based on the physicochemical properties divided the parents and hybrid rice into two major groups. One group included P1 (Te A), P12 and P14 and three hybrid rice derived from P1, while the other group, including 39 rice varieties, could be further divided into three subgroups. AAC showed significant correlation with many parameters, including peak viscosity, hot peak viscosity, cold peak viscosity, breakdown, setback, onset temperature, peak temperature, conclusion temperature, enthalpy of gelatinization, gel hardness and cooked rice hardness (p < 0.05). Principal component analysis revealed that the first component, comprised of the AAC, peak viscosity, breakdown, setback, onset temperature, peak temperature, conclusion temperature and gel hardness, explained 44.1% of variance, suggesting AAC is the most important factor affecting the grain quality of hybrid rice. Overall, this study enables targeted improvements to key rice grain quality attributes, particularly AAC and textural properties, that will help to develop superior rice varieties.

Resistant starch formation and changes in physicochemical properties of waxy and non-waxy rice starches by autoclaving-cooling treatment

ABSTRACT Resistant starch (RS) has drawn great attention from both starch research and industrial communities due to its potential health benefits. Physical starch modification approach, such as autoclaving and cooling cycle treatment, offers high potential method of enhancing resistant starch fraction due to its simplicity and cost-effectiveness. Here, the non-waxy KDML105 and waxy RD6 rice starches were physically modified by one, three, and five autoclaving and cooling cycles. The comparative impacts of the modification on the RS content and starch physicochemical properties were examined. Their native starch granules were transformed into a larger continuous matrix with suppressed thermal and pasting properties. However, modified KDML105 starch gels with higher amylose content and the presence of amylose lipid complexes were able to retrograde and maintain viscosity better than the modified RD6 starch. The RS content was also increased with the addition of treatment cycles in KDML105 starch. As a result, the RS content of native KDML105 starch was enhanced from 0.13% to 2.59% after five cycles of the treatment. The dissimilarities observed between the two modified starches could be due to the different degrees of increased proportions of ordered (R1047/1022) and double helical (R995/1022) structures, and the disruption of A- and V-type crystals. Therefore, the RS content was attributed to an interplay of alterations in ordered structure, amylose, and amylose-lipid complex during autoclaving-cooling cycles.

Tailoring the physicochemical properties of starch: impact of integrated ultrasonic and ethanol pretreatment on the oil uptake of infrared fried ginkgo seeds.

The structural changes of starch would have a more crucial impact on oil absorption and quality changes in starch-rich fruits and vegetables during frying process with enhanced heat transfer (such as infrared frying). In the present study, the influence of integrated ultrasonic and ethanol (US + ethanol) pretreatment on oil uptake in infrared fried (IF) ginkgo seeds was evaluated regarding modifications in the physicochemical properties of starch. The pretreatment was performed with ultrasonic (40 kHz, 300 W) and ethanol osmotic (95%, v/v) treatment individually or integrated for 40 min. The mass transfer in the pretreatment was facilitated by combined ultrasound and ethanol. The swelling power, solubility, and gelatinization degree of starch was significantly increased. Low-frequency-NMR curves and images revealed that the bound water fraction in ginkgo seeds was increased and the water distribution was homogenized. The results of Fourier transform-infrared spectrum and differential scanning calorimeter revealed that the crystalline regions of starch were reduced and the thermal enthalpy was decreased after US + ethanol pretreatment. The total, surface and structural oil content in IF ginkgo seeds with US + ethanol pretreatment was reduced by 29.10%, 34.52% and 29.73%, respectively. The US + ethanol pretreatment led to a thinner crust layer with increased porosity and smaller-sized pores in the IF ginkgo seeds as observed by stereo microscopy and scanning electron microscopy. The changes in structural and physicochemical properties of starch by combined ultrasound and ethanol affect the crust ratio and pore characteristics in fried high-starch fruits and vegetables, thereby reducing oil absorption. © 2024 Society of Chemical Industry.

Effect of Simultaneous Ultrasonication and Protease Treatment on Wet Milling of High‐Amylose Corn

AbstractThe objective of this work is to study the effect of applying simultaneous ultrasonication and alkaline protease treatment to the wet‐milling of high‐amylose corn on improving the starch yield and reducing the starch protein content. After applying the optimal conditions of simultaneous ultrasonication and protease treatment to the wet milling, the starch yield is elevated to 61.3% and the starch protein content is decreased to 0.44% when compared to the conventional process (48.9% and 1.75%, respectively). High‐amylose corn starch extracted using simultaneous ultrasonication and protease treatment has crystalline structure, relative crystallinity, pasting properties, thermal properties, and enzymatic digestibility similar to the one extracted from the conventional process. The results suggest that simultaneous ultrasonication and protease treatment are a friendly approach in improving the yield of high‐amylose corn starch and reducing the starch protein content, causing no obvious change in starch physicochemical properties and enzymatic digestibility. This study provides useful information for scaling up simultaneous ultrasonication and protease treatment to industrial scale with minor modifications of the conventional wet‐milling process.

Impact of soluble soybean polysaccharide on the gelatinization and retrogradation of corn starches with different amylose content

Polysaccharides have a significant impact on the physicochemical properties of starch, and the objective of this study was to examine the effect of incorporating soluble soybean polysaccharide (SSPS) on the gelatinization and retrogradation of corn starches (CS) with varying amylose content. In contrast to high-amylose corn starch (HACS), the degree of gelatinization of waxy corn starch (WCS) and normal corn starch (NCS) decreased with the addition of SSPS. The inclusion of SSPS resulted in reduced swelling power in all CS, and led to a decrease in gel hardness of the starches. The intermolecular forces between SSPS and CS were primarily hydrogen bonding, and a gel network structure was formed, thereby retarding the short-term and long-term retrogradation of CS. Scanning electron microscopy results revealed that the addition of SSPS in starches led to a loose network structure with larger poles and a reduced ordered structure after retrogradation, as observed from the cross-section of formed gels. These findings suggested that SSPS has great potential for applications in starchy foods, as it can effectively retard both gelatinization and retrogradation of starches.