Starch structure and nutritional functionality – past revelations and future prospects

Shahid Ahmed Junejo, Bernadine M. Flanagan, Bin Zhang, Sushil Dhital

Research output: Contribution to journalArticleResearchpeer-review

39 Citations (Scopus)


Starch exists naturally as insoluble semi-crystalline granules assembled by amylose and amylopectin. Acknowledging the pioneers, we have reviewed the major accomplishments in the area of starch structure from the early 18th century and further established the relation of starch structure to nutritional functionality. Although a huge array of work is reported in the area, the review identified that some features of starch are still not fully understood and needs further elucidation. With the rise of diet-related diseases, it has never been more important to understand starch structure and use that knowledge to improve the nutritional value of the world's principal energy source.

Original languageEnglish
Article number118837
Number of pages19
JournalCarbohydrate Polymers
Publication statusPublished - 1 Feb 2022


  • Amylose and amylopectin
  • In vitro digestion models
  • Resistant starch
  • Size variations
  • Starch structure

Cite this