Abstract
This article provides an overview of composition, chemical structures, and physical properties of starch, a polysaccharide important for food and industrial applications. The first part of the article covers structural features of different components of starch, that is, amylose, amylopectin, intermediate component, phytoglycogen, lipids, phospholipids, and phosphate monoester derivatives. The second part focuses on functional properties, that is, gelatinization, pasting, gel formation, retrogradation, and digestibility of starches from different botanical sources. Relationships between the molecular composition, granular structures, and functional properties of starch are also discussed.
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