School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China.
Centre for Crop Science, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, 4072, Australia.
Carbohydr Polym. 2020 Aug 1;241:116390. doi: 10.1016/j.carbpol.2020.116390. Epub 2020 May 12.
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.
了解淀粉的结构-性能关系对于开发具有理想功能的新一代淀粉基食品非常重要。近年来，在淀粉分子结构特性方面的方法学发展，特别是如何通过少数具有生物学意义的参数来参数化淀粉链长分布（CLD），从分子水平上为解释淀粉的物理化学性质提供了新的见解。特别是，它表明糊化温度主要由支链淀粉短链控制，而淀粉分子的回生速率由直链淀粉含量、直链淀粉短至中链、支链淀粉外部和内部链长控制。淀粉糊化和消化特性在很大程度上也受到其 CLD 的控制。通过广泛讨论 CLD 与物理化学性质之间的相关性和因果关系，本综述旨在建立整体的淀粉结构-性能关系。它使食品生产商能够在精确了解淀粉结构-性能关系的基础上开发功能性食品。
