| Autor: |
Zhong Y; Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China.; Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Copenhagen, Denmark.; Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China., Tai L; Department of Chemical, Environmental and Material Engineering, Sapienza University of Rome, Rome, Italy., Blennow A; Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Copenhagen, Denmark., Ding L; Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Copenhagen, Denmark., Herburger K; Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Copenhagen, Denmark., Qu J; Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China., Xin A; Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Copenhagen, Denmark., Guo D; Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China., Hebelstrup KH; Department of Agroecology, Aarhus University, Flakkebjerg, Denmark.; Plantcarb Aps, Vedbaek, Denmark., Liu X; Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China. |
| Abstrakt: |
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. |
