Methods for the study of starch retrogradation

The wealth of current knowledge on starch retrogradation is due in large measure to the wide array of analytical methods at the disposal of food scientists. Since retrogradation is a complex process affected by many factors, it is unlikely that any single method would be able to give a complete picture of the retrogradation properties of starch gels at both the macroscopic and molecular levels. Independent evidence derived from two or more methods allows cross comparisons that can provide a fuller understanding of this phenomenon. For quantitative measurement of rates of retrogradation, the “ideal” method should be simple, rapid, non-destructive, precise, and inexpensive. Comparisons of kinetic data from different sources should be made with caution; various factors (thermal history, in particular) that can lead to unjustifiable comparisons and erroneous conclusions should be carefully considered first. This review covers the general principles, capabilities, advantages, and limitations of various methods available to study starch retrogradation.