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Starch granule size: Does it matter?

Ming LiLaboratory of Cereal Processing and Quality Control, Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural AffairsVenea Dara DaygonAustralian Institute for Bioengineering and Nanotechnology (AIBN), The University of QueenslandVicky SolahCollege of Science, Health, Engineering and Education, Murdoch UniversitySushil DhitalDepartment of Chemical and Biological Engineering, Monash University

2021en

ABI

Annotatsiya

Nature has developed starch granules varying in size from less than 1 μm to more than 100 μm. The granule size is an important factor affecting the functional properties and the applicability of starch for food and non-food applications. Within the same botanical species, the range of starch granule size can be up to sevenfold. This review critically evaluated the biological and environmental factors affecting the size of starch granules, the methods for the separation of starch granules and the measurement of size distribution. Further, the structure at different length scales and properties of starch-based on the granule size is elucidated by specifying the typical applications of granules with varying sizes. An amylopectin cluster model showing the arrangement of amylopectin from inside toward the granule surface is proposed with the hypothesis that the steric hindrance for the growth of lamellar structure may limit the size of starch granules.

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Identifikatorlar

DOI: 10.1080/10408398.2021.1992607

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