Relationships between amylopectin internal molecular structure and physicochemical properties of starch

• Published in: Trends in food science & technology Vol. 78; pp. 234 - 242
• Main Author: Zhu, Fan
• Format: Journal Article
• Language: English
• Published: Cambridge Elsevier Ltd 01.08.2018; Elsevier BV
• Subjects: Amylopectin; Amylose; Carbohydrates; Chains; crystallization; Digestibility; Digestive system; Gelatinization; Granular materials; granules; Helices; Hydrogels; Lamellae; Leaching; Molecular structure; Nomenclatures; Pasting; pasting properties; Physicochemical properties; Properties (attributes); Recrystallization; Retrogradation; Starch; Starch digestibility; Starch structure; statistical analysis; structure-activity relationships; Structure-property relationship; swelling (materials); Thermal stability; Starch structure; Pasting; Structure-property relationship; Gelatinization; Starch digestibility; Retrogradation

Structure-property relationships of starch components remain a subject of research interest. In recent years, there has been increasing evidence revealing the importance of amylopectin internal structure in determining physicochemical properties of starch. The part between the sole reducing end and...