Evaluation of amylose content: Structural and functional properties, analytical techniques, and future prospects
Yuling Wang, Xingqi Ou, Qais Ali Al‐Maqtari, Hong-Ju He, Norzila Othman
Food Chemistry X
Abstract
Amylose content (AC) is critical in evaluating starch properties, significantly influencing the food industry and human nutrition. Although amylose is not completely linear, its unique structure makes it a key research focus across various scientific fields. Understanding amylose's structural and functional properties is essential for its applications in medical, nutritional, and industrial sectors. Accurate determination of AC, from simple qualitative assessments to precise quantitative measurements, is vital for effectively processing and using starch-rich products. The choice of AC determination method depends on the specific application and the required accuracy and detail. This review summarizes amylose's structural and functional characteristics and recent advancements in qualitative and quantitative AC determination techniques. It also provides insights into future trends and prospects for these technologies, emphasizing the need for more rapid, convenient, accurate, and customizable methods. In conclusion, advancements in amylose determination should enhance accuracy, speed, and ease of use to improve quality control and applications across various sectors while expanding our understanding of amylose and its functionalities.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
AC determination method depends on specific application
“The choice of AC determination method depends on the specific application and the required accuracy and detail.”
amylose content influences starch properties
“Amylose content (AC) is critical in evaluating starch properties, significantly influencing the food industry and human nutrition.”