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REVIEW (Open Access)
Contents Vol 66(12)

Characterization Methods for Starch-Based Materials: State of the Art and Perspectives

Alex C. Wu A B , Torsten Witt A B and Robert G. Gilbert A B C
+ Author Affiliations
- Author Affiliations

A Tongji School of Pharmacy, Huazhong University of Science and Technology, Wuhan, 430030, China.

B Centre for Nutrition and Food Sciences, Queensland Alliance for Agricultural and Food Innovation, The University of Queensland, Brisbane, Qld 4072, Australia.

C Corresponding author. Email: b.gilbert@uq.edu.au




Alex C. Wu received his B.Sc. in 2009 from the University of Queensland (UQ) with majors in mathematics and chemistry, and first-class honours in applied science in 2010. He is doing his Ph.D. at UQ on precise mathematical models for the relations between starch biosynthesis and structure.


Torsten Witt was awarded first-class honours by the University of Queensland in 2009, and has completed his Ph.D. at that institution on the theory and experimental exploration of the relations between higher and lower levels of starch structure.


Robert (‘Bob’) Gilbert is Research Professor at the University of Queensland, and also at Huazhong University of Science and Technology at the Biolake Hi-Tech campus in Wuhan, China, under the Foreign Experts program. He is the author of about 400 papers on chemical dynamics, emulsion polymerization, and the biosynthesis–structure–property relations of complex branched glucose polymers of importance to human health.

Australian Journal of Chemistry 66(12) 1550-1563 https://doi.org/10.1071/CH13397
Submitted: 27 July 2013  Accepted: 25 September 2013   Published: 23 October 2013

Abstract

Improving starch-containing materials, whether food, animal feed, high-tech biomaterials, or engineering plastics, is best done by understanding how biosynthetic processes and any subsequent processing control starch structure, and how this structure controls functional properties. Starch structural characterization is central to this. This review examines how information on the three basic levels of the complex multi-scale structure of starch – individual chains, the branching structure of isolated molecules, and the way these molecules form various crystalline and amorphous arrangements – can be obtained from experiment. The techniques include fluorophore-assisted carbohydrate electrophoresis, multiple-detector size-exclusion chromatography, and various scattering techniques (light, X-ray, and neutron). Some examples are also given to show how these data provide mechanistic insight into how biosynthetic processes control the structure and how the various structural levels control functional properties.


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