Starch structure and nutritional functionality - Past revelations and future prospects.

  title={Starch structure and nutritional functionality - Past revelations and future prospects.},
  author={Shahid Ahmed Junejo and Bernadine M. Flanagan and Bin Zhang and Sushil Dhital},
  journal={Carbohydrate polymers},

The Variation of Rice Quality and Relevant Starch Structure during Long-Term Storage

The main substances of rice are starches, which vary their metabolism during storage. We conducted a series of tests including rice physicochemical properties, edible quality, starch content and

Effects of Extrusion on Starch Molecular Degradation, Order–Disorder Structural Transition and Digestibility—A Review

Extrusion is a thermomechanical technology that has been widely used in the production of various starch-based foods and can transform raw materials into edible products with unique nutritional

Plant Polysaccharides in Engineered Pharmaceutical Gels

This review describes some sources of plant-derived polysaccharide gels, their biological function, main methods for extraction, remarkable applications, and properties in the health field.



Structure-function relationships of starch components

Starch continues to be an important renewable biopolymer in both the food and non-food industries. Its properties, which vary depending on the plant source, stem directly from its structure. The

Starch granules: structure and biosynthesis.

On the Building Block and Backbone Concepts of Amylopectin Structure

ABSTRACT The molecular structure of the starch components has been a focus of research since it was discovered that starch is transformed into sugar by treatment with acid or barley malt extract in

High-Amylose Starches to Bridge the "Fiber Gap": Development, Structure, and Nutritional Functionality.

This review identifies the molecular and microstructural features contributing to digestive enzyme resistance not only in native HAS but also in forms of relevance to food processing and identifies opportunities for food manufacturers and consumers to incorporate HAS in food products and diets for better nutritional outcomes.

Current Understanding on Starch Granule Structures

Starch is synthesized in semi-crystalline granular structures. Starches of different botanical origins possess different granular sizes, morphology, polymorphism and enzyme digestibility. These

Molecules to Granules: A Comprehensive Starch Review

The molecular composition and physical aspects of starch structure are examined in relation to starch properties and utility. The structures and molecular properties of amylose and amylopectin are

Understanding Starch Structure: Recent Progress

In this review two models of the amylopectin structure are described, namely the “cluster model” and the ‘building block backbone model’, and the structure of the starch granules is discussed in light of both.