High-amylose starch: Structure, functionality and applications

Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt

Standard

High-amylose starch : Structure, functionality and applications. / Zhong, Yuyue; Tai, Lingyu; Blennow, Andreas; Ding, Li; Herburger, Klaus; Qu, Jianzhou; Xin, Anzhou; Guo, Dongwei; Hebelstrup, Kim Henrik; Liu, Xingxun.

I: Critical Reviews in Food Science and Nutrition, Bind 63, Nr. 27, 2023, s. 8568-8590.

Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt

Harvard

Zhong, Y, Tai, L, Blennow, A, Ding, L, Herburger, K, Qu, J, Xin, A, Guo, D, Hebelstrup, KH & Liu, X 2023, 'High-amylose starch: Structure, functionality and applications', Critical Reviews in Food Science and Nutrition, bind 63, nr. 27, s. 8568-8590. https://doi.org/10.1080/10408398.2022.2056871

APA

Zhong, Y., Tai, L., Blennow, A., Ding, L., Herburger, K., Qu, J., Xin, A., Guo, D., Hebelstrup, K. H., & Liu, X. (2023). High-amylose starch: Structure, functionality and applications. Critical Reviews in Food Science and Nutrition, 63(27), 8568-8590. https://doi.org/10.1080/10408398.2022.2056871

Vancouver

Zhong Y, Tai L, Blennow A, Ding L, Herburger K, Qu J o.a. High-amylose starch: Structure, functionality and applications. Critical Reviews in Food Science and Nutrition. 2023;63(27):8568-8590. https://doi.org/10.1080/10408398.2022.2056871

Author

Zhong, Yuyue ; Tai, Lingyu ; Blennow, Andreas ; Ding, Li ; Herburger, Klaus ; Qu, Jianzhou ; Xin, Anzhou ; Guo, Dongwei ; Hebelstrup, Kim Henrik ; Liu, Xingxun. / High-amylose starch : Structure, functionality and applications. I: Critical Reviews in Food Science and Nutrition. 2023 ; Bind 63, Nr. 27. s. 8568-8590.

Bibtex

@article{916ca2d1154d47d883cd61165403b261,
title = "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, IN-VITRO DIGESTION, MOLECULAR FINE-STRUCTURE, RAPID VISCO ANALYZER, MAIZE INBRED LINES, RESISTANT STARCH, PHYSICOCHEMICAL PROPERTIES, ENZYMATIC-HYDROLYSIS, PHYSICAL-PROPERTIES, PASTING PROPERTIES, SENSORY CHARACTERISTICS",
author = "Yuyue Zhong and Lingyu Tai and Andreas Blennow and Li Ding and Klaus Herburger and Jianzhou Qu and Anzhou Xin and Dongwei Guo and Hebelstrup, {Kim Henrik} and Xingxun Liu",
year = "2023",
doi = "10.1080/10408398.2022.2056871",
language = "English",
volume = "63",
pages = "8568--8590",
journal = "Critical Reviews in Food Science and Nutrition",
issn = "1040-8398",
publisher = "Taylor & Francis",
number = "27",

}

RIS

TY - JOUR

T1 - High-amylose starch

T2 - Structure, functionality and applications

AU - Zhong, Yuyue

AU - Tai, Lingyu

AU - Blennow, Andreas

AU - Ding, Li

AU - Herburger, Klaus

AU - Qu, Jianzhou

AU - Xin, Anzhou

AU - Guo, Dongwei

AU - Hebelstrup, Kim Henrik

AU - Liu, Xingxun

PY - 2023

Y1 - 2023

N2 - 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.

AB - 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.

KW - High-amylose starch

KW - molecular structure

KW - lamellar structure

KW - gelatinization

KW - retrogradation

KW - IN-VITRO DIGESTION

KW - MOLECULAR FINE-STRUCTURE

KW - RAPID VISCO ANALYZER

KW - MAIZE INBRED LINES

KW - RESISTANT STARCH

KW - PHYSICOCHEMICAL PROPERTIES

KW - ENZYMATIC-HYDROLYSIS

KW - PHYSICAL-PROPERTIES

KW - PASTING PROPERTIES

KW - SENSORY CHARACTERISTICS

U2 - 10.1080/10408398.2022.2056871

DO - 10.1080/10408398.2022.2056871

M3 - Review

C2 - 35373669

VL - 63

SP - 8568

EP - 8590

JO - Critical Reviews in Food Science and Nutrition

JF - Critical Reviews in Food Science and Nutrition

SN - 1040-8398

IS - 27

ER -

ID: 304157987