Quantification Technologies for the Determination of Amylose/Amylopectin Ratio in Starch and Their Applications in Food Field

GAO Yuanyuan; MAMU Yasmeen; LIU Yujia; PENG Xingyun

doi:10.13386/j.issn1002-0306.2021080300

Volume 43 Issue 18

Sep. 2022

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Science and Technology of Food Industry > 2022 > 43(18): 456-464. > DOI: 10.13386/j.issn1002-0306.2021080300

GAO Yuanyuan, MAMU Yasmeen, LIU Yujia, et al. Quantification Technologies for the Determination of Amylose/Amylopectin Ratio in Starch and Their Applications in Food Field[J]. Science and Technology of Food Industry, 2022, 43(18): 456−464. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021080300.

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Quantification Technologies for the Determination of Amylose/Amylopectin Ratio in Starch and Their Applications in Food Field

Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China

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Received Date: August 25, 2021
Available Online: July 06, 2022

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Abstract

Abstract

Natural starch mainly consists of two forms of α-D-glucan, i.e. amylose and amylopectin. The ratio of these two components is not only related to gelatinization, retrogradation, gelation and other physicochemical properties and food functions of starch, but also determines the economic value of starch. This means, the quantification technologies of amylose/amylopectin ratio determination can be widely used in grain crop breeding, high-value utilization of starch and the quality assurance and innovation of food. In this paper, the diverse demands of the quantification of amylose/amylopectin ratio in the field of food science research and production are reviewed. The principles, pros and cons, and applications of various classic and novel quantitative technology of amylose/amylopectin ratio are reviewed and compared. The innovative application of the quantitative technology of amylose/amylopectin ratio in future food-related fields is also prospected.
- starch,
- quantitation of amylose-to-amylopectin ratio,
- grain grading,
- cereal quality,
- food research and production

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References

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