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

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

doi:10.13386/j.issn1002-0306.2023010048

Volume 44 Issue 19

Oct. 2023

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Science and Technology of Food Industry > 2023 > 44(19): 481-490. > DOI: 10.13386/j.issn1002-0306.2023010048

YANG Xuan, LI Qin, RAO Lei, et al. Recent Advances in the Separation, Characterization, and Application of Starch Hierarchy[J]. Science and Technology of Food Industry, 2023, 44(19): 481−490. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023010048.

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

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

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Received Date: January 09, 2023
Available Online: August 04, 2023

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Abstract

Abstract

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.
- starch,
- hierarchies,
- separation,
- characterization,
- application

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References

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