Journal
FOOD HYDROCOLLOIDS
Volume 73, Issue -, Pages 162-175Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2017.07.003
Keywords
C-type starch; Plant source; Morphology and size; Molecular structure; Allomorph distribution; Physicochemical properties
Categories
Funding
- National Natural Science Foundation of China [31570324]
- Qing Lan Project of Jiangsu Province
- Talent Project of Yangzhou University
- Priority Academic Program Development of Jiangsu Higher Education Institutions
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Amylopectin forms A-and B-type crystallinity in native starch. Starches in higher plants are classified into A-, B-, and C-type starches according to their crystalline types. A-and B-type starches contain only A-and B-type crystallinity, respectively, but C-type starch contains both A-and B-type crystallinity. Therefore, C-type starch is more complex than A-and B-type starch, and has special properties according to the distribution and the proportion of A-and B-type polymorphs. Compared with A-and B-type starches, which have been widely studied and utilized, C-type starch is little reported, especially in allomorph distribution. This review summarizes the progress of C-type starch, including plant source, morphology and size, molecular structure, allomorph distribution, physicochemical property, environment effect, and modification of C-type starch. Some plant seeds, tubers, rhizomes, roots, and fruits contain C-type starches. Their morphology and size, molecular structure, allomorph distribution, and properties are significantly different due to their different plant sources. Environment has obvious effects on the proportion of A-and B-type polymorphs and the physicochemical properties of C-type starch. Some modifications of C-type starch have been summarized. Future research directions on how to better understand and utilize C-type starches are suggested. (C) 2017 Elsevier Ltd. All rights reserved.
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