Relationships between amylopectin internal molecular structure and physicochemical properties of starch

By F. Zhu. Trends in Food Science & Technology, 2018

218 citations recorded by the source corpus.

Abstract Background 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 out branches of amylopectin forms the internal part of the molecule. It contributes to the formation of the amorphous lamellae of the granules. Scope and approach This mini-review focuses on the impact of amylopectin internal molecular structure on different physicochemical properties of starch. The properties include gelatinization, swelling power, amylose leaching, pasting, retrogradation, and digestibility of starch. The statistical approach to analyze the structure-property relationships of starch is also discussed. Related nomenclatures are described. Key findings and conclusions Amylopectin with a longer internal chain length tends to give more ordered packing of double helices in the granules with a higher thermal stability. A longer internal chain length of amylopectin also contributes to the formation of recrystallized amylopectin with a more ordered structure and higher thermal stability. The results summarised in this mini-review clearly show that the molecular structure of amylopectin internal part should be considered in order to better understand the complex structure-property relationships of starch components.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/4b18c1d667e4f07a465d883d6b837e3f2eb07023