Application of High Amylose Maize Starch in Food, Food Material and Health Product

PAN Wenli; LIANG Qian; GAO Qunyu

doi:10.13386/j.issn1002-0306.2021100231

Volume 43 Issue 21

Oct. 2022

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Science and Technology of Food Industry > 2022 > 43(21): 396-404. > DOI: 10.13386/j.issn1002-0306.2021100231

PAN Wenli, LIANG Qian, GAO Qunyu. Application of High Amylose Maize Starch in Food, Food Material and Health Product[J]. Science and Technology of Food Industry, 2022, 43(21): 396−404. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021100231.

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Application of High Amylose Maize Starch in Food, Food Material and Health Product

School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China

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Received Date: October 21, 2021
Available Online: August 20, 2022

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Abstract

High amylose maize starch with more than 50% of amylose has unique physicochemical properties and is widely used in food, packaging, pharmaceutical, paper and textile. Compared with common, waxy maize starch, high amylose maize starch has unique thermal properties, crystalline structure as well as excellent mechanical properties, all of which make it have great application potential in the field of low glycemic index foods, active ingredient encapsulated substrates and biodegradable materials. The structural characteristics, main properties and applications of high amylose maize starch in food ingredients, food processing materials and health products are reviewed. At the same time, its development trend is also prospected, this paper may provide some theoretical reference for the future product development and application of high amylose maize starch in the food field.
- high amylose maize starch,
- resistant starch,
- film material,
- biodegradable material,
- pharmaceutical excipients

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