Obadi Mohammed, Qi Yajing, Xu Bin
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
Carbohydr Polym. 2023 Jan 1;299:120185. doi: 10.1016/j.carbpol.2022.120185. Epub 2022 Oct 4.
High-amylose maize refers to a special type of maize cultivar with a 50 %-90 % amylose content of the total starch. High-amylose maize starch (HAMS) is of interest because it possesses unique functionalities and provides many health benefits for humans. Therefore, many high-amylose maize varieties have been developed via mutation or transgenic breeding approaches. From the literature reviewed, the fine structure of HAMS is different from the waxy and normal corn starches, influencing its gelatinization, retrogradation, solubility, swelling power, freeze-thaw stability, transparency, pasting and rheological properties, and even in vitro digestion. HAMS has undergone physical, chemical, and enzymatical modifications to enhance its characteristics and thereby broaden its possible uses. HAMS has also been used for the benefit of increasing resistant starch levels in food products. This review summarizes the recent developments in our understanding of the extraction and chemical composition, structure, physicochemical properties, digestibility, modifications, and industrial applications of HAMS.
高直链淀粉玉米是指一种特殊类型的玉米品种，其直链淀粉含量占总淀粉的50%-90%。高直链淀粉玉米淀粉（HAMS）备受关注，因为它具有独特的功能特性，对人类健康有益。因此，人们通过诱变或转基因育种方法培育出了许多高直链淀粉玉米品种。从所查阅的文献来看，HAMS的精细结构不同于糯玉米淀粉和普通玉米淀粉，这影响了它的糊化、老化、溶解性、膨胀力、冻融稳定性、透明度、糊化和流变学特性，甚至还影响其体外消化性。HAMS已经历了物理、化学和酶法改性，以增强其特性，从而拓宽其可能的用途。HAMS还被用于提高食品中抗性淀粉的含量。本文综述了我们对HAMS的提取、化学成分、结构、物理化学性质、消化性、改性及工业应用等方面认识的最新进展。
