High-amylose starch: Structure, functionality and applications
Yuyue Zhong, Lingyu Tai, Andreas Blennow, Li Ding, Klaus Herburger, Jianzhou Qu, Anzhou Xin, Dongwei Guo, Kim H. Hebelstrup, Xingxun Liu
Abstract
Starch with a high amylose (AM) content (high AM starch, HAS) has attracted increasing research attention due to its industrial application potential, such as functional foods and biodegradable packaging. In the past two decades, HAS structure, functionality, and applications have been the research hotspots. However, a review that comprehensively summarizes these areas is lacking, making it difficult for interested readers to keep track of past and recent advances. In this review, we highlight studies that benefited from rapidly developing techniques, and systematically review the structure, functionality, and applications of HAS. We particularly emphasize the relationships between HAS molecular structure and physicochemical properties.