Research progress in starch micro-architecture and crystal transformation

KANG Yu-jie; JIA Xiang-ze; ZHENG Shao-ting; SUN Si-wei; CHEN Jing-yan; GUO Ze-bin

doi:10.13386/j.issn1002-0306.2017.19.058

KANG Yu-jie, JIA Xiang-ze, ZHENG Shao-ting, SUN Si-wei, CHEN Jing-yan, GUO Ze-bin. Research progress in starch micro-architecture and crystal transformation[J]. Science and Technology of Food Industry, 2017, (19): 316-322. DOI: 10.13386/j.issn1002-0306.2017.19.058

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Research progress in starch micro-architecture and crystal transformation

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The micro-architecture and crystal structure of starch granule are not only closely related to food texture, processability, and digestibility, but also endow starch with extensive adjustability. The broad-spectrum application in food processing, chemical industry and pharmacy makes starch a critical functional material in various fields.In this review, advances of late years in starch granule micro-structure were introduced.The correlation between crystal type and granular structure was discussed.Transformation amongst different crystals and effects of modifications on granule structure were also investigated.

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Science and Technology of Food Industry

Research progress in starch micro-architecture and crystal transformation

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