Structural Studies of Starch: Chromatographic Methods

The structural characterization of starch components and their chains is important to determine the best end uses and behavior (functionality, physicochemical properties, and digestibility) of starch. Structural studies on the polysaccharide with the aid of chromatographic techniques have been carried out for the past 45 years. The first works used gel-permeation chromatography after high-performance size-exclusion chromatography coupled with different detectors (multi-angle laser-light scattering, refractive index, intrinsic viscosity) and high-performance anion-exchange chromatography. Despite the advances in structural works, there are some gaps in the study of starch structure using chromatographic methods. Column type, use of field-flow fractionation channel, and type of mathematical fit require further research considering each type of starch to obtain precise information on starch structure. The structural characteristics of starch and their relationship with functionality and digestibility can be used to design novel starches and develop new and improved products.