Parameterizing starch chain-length distributions for structure-property relations

Cheng Li; Alex Wu; Wenwen Yu; Yiming Hu; Enpeng Li; Changquan Zhang; Qiaoquan Liu

doi:10.1016/j.carbpol.2020.116390

Parameterizing starch chain-length distributions for structure-property relations

Carbohydr Polym. 2020 Aug 1:241:116390. doi: 10.1016/j.carbpol.2020.116390. Epub 2020 May 12.

Authors

Cheng Li¹, Alex Wu², Wenwen Yu³, Yiming Hu⁴, Enpeng Li⁵, Changquan Zhang⁵, Qiaoquan Liu⁶

Affiliations

¹ School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China. Electronic address: cheng.li1@uqconnect.edu.au.
² Centre for Crop Science, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, 4072, Australia.
³ Department of Food Science & Engineering, Jinan University, Guangzhou, 510632, China.
⁴ Department of Pathology, Zhongshan Hospital, Fudan University, Shanghai, 200031, China.
⁵ Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou, 225009, Jiangsu Province, China; Co-Innovation Center for Modern Production Technology of Grain Crops, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou, 225009, China.
⁶ Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou, 225009, Jiangsu Province, China; Co-Innovation Center for Modern Production Technology of Grain Crops, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou, 225009, China; Center for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, 4072, Australia.

PMID: 32507172
DOI: 10.1016/j.carbpol.2020.116390

Abstract

Understanding starch structure-property relationship is important for the development of new generation of starch-based foods with desirable functions. Recent developments of methodologies on the characterisation of starch molecular structures, especially how to parameterize the starch chain-length distribution (CLD) by few biologically meaningful parameters have brought new insights to explain starch physicochemical properties from molecular levels. Especially, it has shown that gelatinization temperatures are largely controlled by amylopectin short chains, while the retrogradation rate of starch molecules is controlled by amylose content, amylose short to medium chains, amylopectin external and internal chain length. Starch pasting and digestion properties are also controlled to a significant extent by its CLD. With extensive discussion of correlative and casual relations between starch CLD with its physicochemical properties, this review aims to establish a holistic starch structure-property relationship. It enables food producers to develop functional foods based on a precise understanding of starch structure-property relations.

Keywords: Digestion; Gelatinization property; Pasting property; Retrogradation kinetics; Starch chain-length distribution.

Publication types

Review