Starch structure and nutritional functionality-Past revelations and future prospects

Starch exists naturally as insoluble semi-crystalline granules assembled by amylose and amylopectin. Acknowledging the pioneers, we have reviewed the major accomplishments in the area of starch structure from the early 18th century and further established the relation of starch structure to nutritional functionality. Although a huge array of work is reported in the area, the review identified that some features of starch are still not fully understood and needs further elucidation. With the rise of diet-related diseases, it has never been more important to understand starch structure and use that knowledge to improve the nutritional value of the world's principal energy source.

Automated summary

Starch naturally exists as insoluble semi-crystalline granules assembled by amylose and amylopectin. While there has been a vast amount of research in the area, some features of starch still remain not fully understood and require further elucidation. Understanding starch structure is crucial in improving the nutritional value of the world's principal energy source, especially with the rise of diet-related diseases.