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High-Amylose Starches to Bridge the "Fiber Gap": Development, Structure, and Nutritional Functionality.

Haiteng Li1, Michael J Gidley1, Sushil Dhital1

  • 1Univ. of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia.

Comprehensive Reviews in Food Science and Food Safety
|December 18, 2020
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Summary

High-amylose starch (HAS) offers unique functional and nutritional benefits, with new variants emerging in wheat and rice. This review details HAS development, structure, and properties, highlighting its potential for improved food products and diets.

Keywords:
amylosedietary fiberresistant starchstarch biosynthesiswheat

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Area of Science:

  • Food Science
  • Biotechnology
  • Nutritional Science

Background:

  • High-amylose starches (HAS) are gaining popularity for their functional and nutritional advantages in food.
  • Commercial availability is expanding beyond maize, barley, and potato to include wheat and rice variants.

Purpose of the Study:

  • To review the development, structure, and nutritional functionality of high-amylose starches.
  • To explore biotechnological strategies and their impact on HAS properties and food sensory aspects.
  • To identify features contributing to digestive enzyme resistance in HAS.

Main Methods:

  • Review of existing literature on high-amylose starch development and characterization.
  • Analysis of biotechnological strategies used to create HAS variants.
  • Examination of structural properties, including molecular and microstructural features.
  • Assessment of sensory aspects and nutritional functionality.

Main Results:

  • HAS exhibits resistance to amylase degradation through retained granular structure, glucan chain reassociation, and lipid-amylose complex formation.
  • Biotechnological strategies influence HAS structure at various scales, affecting its functionality.
  • Heat treatment can enhance HAS resistance to digestion, forming specific structures like type-2, type-3, and type-5 resistant starch (RS).

Conclusions:

  • High-amylose starches present significant opportunities for food manufacturers and consumers.
  • Incorporation of HAS into food products and diets can lead to improved nutritional outcomes.
  • Understanding HAS structure-function relationships is key to optimizing its application in food.