Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Physicochemical Properties of Starch Affected by Molecular Composition and Structures: A Review

  • Srichuwong, Sathaporn (Department of Food Science and Human Nutrition, Iowa State University) ;
  • Jane, Jay-Iin (Department of Food Science and Human Nutrition, Iowa State University)
  • Published : 2007.10.31
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Abstract

Starches from different botanical sources differ in the ratio of amylose to amylopectin contents, molecular structures of amylose and amylopectin, granule morphology, and minor-component contents. These structural features result in different gelatinization, pasting, retrogradation properties, and enzyme digestibility of starch granules. In this review, compositions and molecular structures of starches and their effects on the physicochemical properties are summarized and discussed.

Keywords

References

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