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C‐type starches and their derivatives: structure and function
Author(s) -
Guo Zebin,
Jia Xiangze,
Zhao Beibei,
Zeng Shaoxiao,
Xiao Jianbo,
Zheng Baodong
Publication year - 2017
Publication title -
annals of the new york academy of sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.712
H-Index - 248
eISSN - 1749-6632
pISSN - 0077-8923
DOI - 10.1111/nyas.13351
Subject(s) - starch , chemistry , food science , rhizome , carbohydrate , biochemistry , botany , biology
The C‐type starches are widely distributed in seeds or rhizomes of various legumes, medicinal plants, and crops. These carbohydrate polymers directly affect the application of starchy plant resources. The structural and crystal properties of starches are crucial parameters of starch granules, which significantly influence their physicochemical and mechanical properties. The unique crystal structure consisting of both A‐ and B‐type polymorphs endows C‐type starches with specific crystal adjustability. Furthermore, large proportions of resistant starches and slowly digestible starches are C‐type starches, which contribute to benign glycemic response and proliferation of gut microflora. Here, we review the distribution of C‐type starches in various plant sources, the structural models and crystal properties of C‐type starches, and the behavior and functionality relevant to modified C‐type starches. We outline recent advances, potential applications, and limitations of C‐type starches in industry, aiming to provide a theoretical basis for further research and to broaden the prospects of its applications.