Physicochemical Properties of Starch Materials

Starch is a ubiquitous plant-derived polysaccharide composed of two glucose polymers, amylose and amylopectin, that assemble into semi-crystalline granules. These granules display concentric lamellar architecture, alternating between ordered crystalline regions and less-ordered amorphous zones. Key physicochemical attributes—such as gelatinisation temperature, pasting viscosity, swelling power and retrogradation tendency—are governed by granule size and shape, amylose-to-amylopectin ratio, branch-point distribution and molecular weight distribution. Minor components including lipids and phosphate esters further modulate water uptake and molecular interactions. Thermal transitions, probed by differential scanning calorimetry, reflect both the plasticisation of amorphous domains and the melting of crystalline lamellae, while spectroscopic and scattering techniques reveal changes in chain alignment and molecular order. Tailoring these properties through physical treatment, enzymatic modification or genetic engineering enables applications in food structuring, biodegradable films, three-dimensional printing and targeted drug delivery.

Research from Nature Portfolio

Studies combining differential scanning calorimetry with spectroscopic and small-angle scattering methods have demonstrated that the canonical endothermic peak of starch does not signify complete loss of crystalline order. Instead, substantial lamellar organisation endures at conventional hydration levels, indicating that gelatinisation comprises both swelling of amorphous regions and partial melting of crystallites. This nuanced view informs precise control of texture and stability in processed foods. Separately, molecular investigations of rice cooking have shown that predominantly amylopectin fragments leach from granules, with the abundance of short chains and their molecular dimensions correlating directly with stickiness. Such insights provide breeders with quantitative targets for developing cereal varieties with optimised palatability.

Physicochemical Properties of Starch Materials publication trend

The graph below shows the total number of articles in physicochemical properties of starch materials across all publications each year (not limited to Nature Index journals).

Technical terms

Amylose: A predominantly linear α-1,4-linked glucan that contributes to gel strength and retrogradation.

Amylopectin: A branched glucan with α-1,4 linkages and α-1,6 branch points forming the crystalline lamellae of granules.

Gelatinisation: The heat- and water-induced swelling and partial melting of starch granules leading to viscosity increase.

Crystallinity: The degree of ordered chain packing within starch lamellae, measurable by X-ray diffraction and spectroscopy.

Lamellae: Concentric alternating crystalline and amorphous layers within a starch granule that determine mechanical and thermal behaviour.

References

1. Plant starch extraction, modification, and green applications: a review. Environmental Chemistry Letters (2024).
2. Enzymolysis Modes Trigger Diversity in Inhibitor‐α‐Amylase Aggregating Behaviors and Activity Inhibition: A New Insight Into Enzyme Inhibition. Advanced Science (2024).
3. LIKE EARLY STARVATION 1 and EARLY STARVATION 1 promote and stabilize amylopectin phase transition in starch biosynthesis. Science Advances (2023).
4. Changes of multi-scale structure during mimicked DSC heating reveal the nature of starch gelatinization. Scientific Reports (2016).
5. The molecular structural features controlling stickiness in cooked rice, a major palatability determinant. Scientific Reports (2017).