Starch granule size: Does it matter?

Abstract

Nature has developed starch granules varying in size from less than 1 μm to more than 100 μm. The granule size is an important factor affecting the functional properties and the applicability of starch for food and non-food applications. Within the same botanical species, the range of starch granule size can be up to sevenfold. This review critically evaluated the biological and environmental factors affecting the size of starch granules, the methods for the separation of starch granules and the measurement of size distribution. Further, the structure at different length scales and properties of starch-based on the granule size is elucidated by specifying the typical applications of granules with varying sizes. An amylopectin cluster model showing the arrangement of amylopectin from inside toward the granule surface is proposed with the hypothesis that the steric hindrance for the growth of lamellar structure may limit the size of starch granules.

Keywords:

• Biosynthesis
• multi-level structure
• physicochemical properties
• starch granule size

Acknowledgements

Authors would like to thank Prof Mike Gidley (The University of Queensland, Australia) for his scientific contribution during the manuscript preparation.

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

First Author would like to acknowledge National Natural Science Foundation of China under grant number 31701529; the Knowledge Innovation Program Funding of Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences under grant number 125161015000150013; Modern Agricultural Industry Technology System under grant number CARS-03; and Agricultural Science and Technology Innovation Program, CAAS.