Starch granules are composed of two distinct glucose polymers–amylose and amylopectin.
Amylose constitutes 5–35% of most natural starches and has a major influence over starch …

Starch-rich crops form the basis of our nutrition, but plants have still to yield all their secrets
as to how they make this vital substance. Great progress has been made by studying both …

Cereals high in amylose content (AC) and resistant starch (RS) offer potential health
benefits. Previous studies using chemical mutagenesis or RNA interference have …

The nutritional property of starch is related to its rate and extent of digestion and absorption
in the small intestine. For nutritional purposes, starch is classified as rapidly available, slowly …

Starch continues to be an important renewable biopolymer in both the food and non‐food
industries. Its properties, which vary depending on the plant source, stem directly from its …

Although high‐amylose starches are not a recent innovation, their popularity in recent years
has been increasing due to their unique functional properties and enhanced nutritional …

Ongoing research to develop digestion-resistant starch for human health promotion
integrates the disciplines of starch chemistry, agronomy, analytical chemistry, food science …

Starch is one of the most common biodegradable polymers found in nature, and it is widely
utilized in the food and beverage, bioplastic industry, paper industry, textile, and biofuel …

In 2012, the world production of starch was 75 million tons. Maize, cassava, wheat and
potato are the main botanical origins for starch production with only minor quantities of rice …

Starch is the most widespread and abundant storage carbohydrate in plants. We depend
upon starch for our nutrition, exploit its unique properties in industry, and use it as a …