New insight on the impact of amylose/amylopectin ratio on structural and digestion profile: A review on conventional and non-conventional products.

Starches are of significant importance to the food and pharmaceutical industries. However, their utility depends on desirable functional properties. The amylose/amylopectin ratio plays a crucial role in determining the physicochemical properties and digestibility of both conventional and non-conventional starches, though limited information exists on the latter. This review examines the impact of amylose/amylopectin ratio on the structure, functionality, and digestibility of native starches from various sources. It emphasizes the interplay between the amylose/amylopectin ratio and non-starch components while identifying research gaps to aid our understanding and facilitate the development of novel starch-based products. Available data show that non-conventional sources yield starches with distinct properties, including enhanced structure stability and functionality, and lower digestibility than conventional starches. Interactions within starch complexes, particularly those involving high-amylose starch, are predominantly governed by hydrogen bonding. However, there is a notable gap in understanding the synergistic influence of amylose/amylopectin ratio on colon fermentation. Hence, extensive research is required to fully elucidate the mechanisms underlying the impact of amylose/amylopectin ratio on native starch properties, particularly at the molecular level, and to better comprehend starch behavior during colonic fermentation.