Methods for characterizing the structure of starch in relation to its applications: a comprehensive review

Starch is a major part of the human diet and an important material for industrial utilization. The structure of starch granules is the subject of intensive research because it determines functionality, and hence suitability for specific applications. Starch granules are made up of a hierarchy of com...

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Published inCritical reviews in food science and nutrition Vol. 63; no. 20; pp. 4799 - 4816
Main Authors Xu, Hanbin, Zhou, Jiaping, Liu, Xia, Yu, Jinglin, Copeland, Les, Wang, Shujun
Format Journal Article
LanguageEnglish
Published United States Taylor & Francis 07.08.2023
Taylor & Francis Ltd
Subjects
Amorphous structure
carbohydrate structure
Complexity
food science
Granular materials
Growth rings
helices
human nutrition
Lamellae
semi-crystalline
short-range ordered structure
Starch
starch structure
Structural members
short-range ordered structure
starch structure
helices
semi-crystalline
Growth rings
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Abstract Starch is a major part of the human diet and an important material for industrial utilization. The structure of starch granules is the subject of intensive research because it determines functionality, and hence suitability for specific applications. Starch granules are made up of a hierarchy of complex structural elements, from lamellae and amorphous regions to blocklets, growth rings and granules, which increase in scale from nanometers to microns. The complexity of these native structures changes with the processing of starch-rich ingredients into foods and other products. This review aims to provide a comprehensive review of analytical methods developed to characterize structure of starch granules, and their applications in analyzing the changes in starch structure as a result of processing, with particular consideration of the poorly understood short-range ordered structures in amorphous regions of granules.
AbstractList Starch is a major part of the human diet and an important material for industrial utilization. The structure of starch granules is the subject of intensive research because it determines functionality, and hence suitability for specific applications. Starch granules are made up of a hierarchy of complex structural elements, from lamellae and amorphous regions to blocklets, growth rings and granules, which increase in scale from nanometers to microns. The complexity of these native structures changes with the processing of starch-rich ingredients into foods and other products. This review aims to provide a comprehensive review of analytical methods developed to characterize structure of starch granules, and their applications in analyzing the changes in starch structure as a result of processing, with particular consideration of the poorly understood short-range ordered structures in amorphous regions of granules.
Starch is a major part of the human diet and an important material for industrial utilization. The structure of starch granules is the subject of intensive research because it determines functionality, and hence suitability for specific applications. Starch granules are made up of a hierarchy of complex structural elements, from lamellae and amorphous regions to blocklets, growth rings and granules, which increase in scale from nanometers to microns. The complexity of these native structures changes with the processing of starch-rich ingredients into foods and other products. This review aims to provide a comprehensive review of analytical methods developed to characterize structure of starch granules, and their applications in analyzing the changes in starch structure as a result of processing, with particular consideration of the poorly understood short-range ordered structures in amorphous regions of granules.Starch is a major part of the human diet and an important material for industrial utilization. The structure of starch granules is the subject of intensive research because it determines functionality, and hence suitability for specific applications. Starch granules are made up of a hierarchy of complex structural elements, from lamellae and amorphous regions to blocklets, growth rings and granules, which increase in scale from nanometers to microns. The complexity of these native structures changes with the processing of starch-rich ingredients into foods and other products. This review aims to provide a comprehensive review of analytical methods developed to characterize structure of starch granules, and their applications in analyzing the changes in starch structure as a result of processing, with particular consideration of the poorly understood short-range ordered structures in amorphous regions of granules.
Author Wang, Shujun
Xu, Hanbin
Yu, Jinglin
Copeland, Les
Liu, Xia
Zhou, Jiaping
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BackLink https://www.ncbi.nlm.nih.gov/pubmed/34847797$$D View this record in MEDLINE/PubMed
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Snippet Starch is a major part of the human diet and an important material for industrial utilization. The structure of starch granules is the subject of intensive...
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SubjectTerms Amorphous structure
carbohydrate structure
Complexity
food science
Granular materials
Growth rings
helices
human nutrition
Lamellae
semi-crystalline
short-range ordered structure
Starch
starch structure
Structural members
Title Methods for characterizing the structure of starch in relation to its applications: a comprehensive review
URI https://www.tandfonline.com/doi/abs/10.1080/10408398.2021.2007843
https://www.ncbi.nlm.nih.gov/pubmed/34847797
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Volume 63
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