Recent Advances in the Separation, Characterization, and Application of Starch Hierarchy

Xuan YANG; Qin LI; Lei RAO; Liang ZHAO; Yongtao WANG; Xiaojun LIAO

doi:10.13386/j.issn1002-0306.2023010048

Shipin gongye ke-ji (Oct 2023)

Recent Advances in the Separation, Characterization, and Application of Starch Hierarchy

Xuan YANG,
Qin LI,
Lei RAO,
Liang ZHAO,
Yongtao WANG,
Xiaojun LIAO

Affiliations

Xuan YANG: College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering, Research Center of Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
Qin LI: College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering, Research Center of Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
Lei RAO: College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering, Research Center of Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
Liang ZHAO: College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering, Research Center of Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
Yongtao WANG: College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering, Research Center of Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
Xiaojun LIAO: College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering, Research Center of Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China

DOI: https://doi.org/10.13386/j.issn1002-0306.2023010048
Journal volume & issue: Vol. 44, no. 19
pp. 481 – 490

Abstract

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Starch is a major component of the human diet and has several hierarchies including granule, shell, blocklet, amylose and amylopectin, which can be used as the raw materials in food processing. In order to be applied in a suitable range, this involves the selection of separation methods and the accurate characterization of the structural properties of each starch hierarchy. Therefore, this paper analyzes the separation and characterization methods for each starch hierarchy, introduces their different applications, and thus provides some references for the development and utilization of starch resources.

Published in Shipin gongye ke-ji

ISSN: 1002-0306 (Print)
Publisher: The editorial department of Science and Technology of Food Industry
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: http://www.spgykj.com/indexen.htm

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