Starch structure and nutritional functionality – Past revelations and future prospects. (1st February 2022)

• Record Type: Journal Article
• Authors: Junejo, Shahid Ahmed; Flanagan, Bernadine M.; Zhang, Bin; Dhital, Sushil
• Is Part Of: Carbohydrate polymers. Volume 277(2022)
• Publication Date: 2022-02-01
• Subjects: Starch structure -- Amylose and amylopectin -- Size variations -- In vitro digestion models -- Resistant starch; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2021.118837
• Languages: English
• ISSNs: 0144-8617

Abstract

Abstract: Starch exists naturally as insoluble semi-crystalline granules assembled by amylose and amylopectin. Acknowledging the pioneers, we have reviewed the major accomplishments in the area of starch structure from the early 18th century and further established the relation of starch structure to nutritional functionality. Although a huge array of work is reported in the area, the review identified that some features of starch are still not fully understood and needs further elucidation. With the rise of diet-related diseases, it has never been more important to understand starch structure and use that knowledge to improve the nutritional value of the world's principal energy source.