High-amylose starch: Structure, functionality and applications

Abstract

Starch with a high amylose (AM) content (high AM starch, HAS) has attracted increasing research attention due to its industrial application potential, such as functional foods and biodegradable packaging. In the past two decades, HAS structure, functionality, and applications have been the research hotspots. However, a review that comprehensively summarizes these areas is lacking, making it difficult for interested readers to keep track of past and recent advances. In this review, we highlight studies that benefited from rapidly developing techniques, and systematically review the structure, functionality, and applications of HAS. We particularly emphasize the relationships between HAS molecular structure and physicochemical properties.

Keywords:

• High-amylose starch
• molecular structure
• lamellar structure
• gelatinization
• retrogradation

Acknowledgements

We also would like to thank Meng Qian for the using scientometric analysis using citespace software.

Disclosure statement

The authors declare that there is no conflict of interests regarding the publication of this paper.

Correction Statement

This article has been corrected with minor changes. These changes do not impact the academic content of the article.

Additional information

Funding

This work was supported by Natural Science Foundation of Jiangsu Province (BK20191407), Natural Science Foundation of the Higher Education Institutions of Jiangsu Province (19KJA520001), the Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD), and “HIAMBA—grain, flour, bread & bakery products preventing type 2 diabetes” Innovation Fund Denmark. Project 9067-00004A.