Amylose: Properties, Structure and Functions



Series: Food Science and Technology
BISAC: SCI008000

Amylose is the linear polymeric fraction of starch which has its unique characteristics leading to its specific role in the application of starches and its own. Amylose forms a significant proportion of the macromolecular structure of starch. Written by a selected team of international authors, including academicians and researchers with special expertise on starch chemistry, technology and functions, the book ‘Amylose: Properties, Structure and Functions’ is a unique approach to the multifaceted trends of amylose chemistry, properties, functionality and applications.

Under the collaborative editorial guidance of Dr Himjyoti Dutta and Dr Sanjib Kr Paul, who are experienced in researches on starch, starch-based composite materials and other biomaterials, the book provides an overview of all the scientific and technological approaches on amylose. Traditional and recent analytical methods for amylose purification and characterization have been thoroughly discussed in this book. The role of amylose in major starch sources suggesting specific usage in food and other complex edible and non-edible matrices have been covered. Recent findings on its peculiar properties, directing it to the ever growing world of functional biopolymers have been discussed. Amylose polymorphism and complex formation with non-starch components have been elaborated for optimum knowledge dissemination on its potential use as nano-scale material for food, drug, nutraceutical and pharmaceutical industries.

The editorial team, with the collaboration of authors throughout the globe, executed the idea of bringing a reference book on amylose in the name of ‘Amylose: Properties, Structure and Functions’. The editors emphasized to include all the present day aspects of amylose to address the need of students, researchers and industry experts in a global perspective.
(Imprint: Nova)

Table of Contents

Table of Contents


Chapter 1. Origin, Structural and Functional Attributes of Amylose: An Overview
(Sabrina Moriom Elias, Tasnim Zuairia, Umme Habiba Mita and Ishrat Jahan, School of Life Sciences, Independent University, Dhaka, Bangladesh, and others)

Chapter 2. Traditional and Modern Methods of Amylose Isolation, Estimation, and Characterization
(R. Pandiselvama, K. Gomathyb, Anjineyulu Kothakotac, Fathima Zehlad and V.P. Mayookhae, Scientist, Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India, and others)

Chapter 3. High Amylose Cereals: Starch Structure, Biosynthesis, and Commercial Applications
(Geetika Ahuja1 and Sarita Jaiswal, Gel Craft Healthcare Private Limited, Sahibabad, Uttar Pradesh, India, and others)

Chapter 4. Influence of the Amylose Content in Processed Starch and Starchy Edible Materials
(Verónica Rocha-Villarreal, Elena I. Mancera-Andrade, Gabriela Montemayor-Mora, Ada M. Williams-González and Ramon Reyes-Trejo, School of Engineering and Sciences, Tecnologico de Monterrey, Monterrey, Nuevo León, Mexico)

Chapter 5. Amylose Content and Structures Relate to Digestibility of Starch
(Fatemeh Habibi, Assistant Professor, Rice Research Institute of Iran, Agricultural Research, Education and Extension, Organization, Rasht, Iran)

Chapter 6. Amylose Inclusion Complexes
(Febby J. Polnaya, Department of Agricultural Product Technology, Faculty of Agriculture, Pattimura University, Ambon, Indonesia)

Chapter 7. Use of Amylose in Composite Materials
(Rosana Colussi, Barbara Bidusk and Dianini Hüttner Kringel, Center for Chemical, Pharmaceutical and Food Sciences, Universidade Federal de Pelotas, Pelotas, Brazil, and others)

Chapter 8. Amylose Nanoparticles: Preparation, Characterization, and Properties
(Reza Abdollahi and Farhad Akbari Afkhami, Department of Physical Chemistry, Faculty of Chemistry, University of Tabriz, Tabriz, Iran, and others)

Chapter 9. Application of Amylose and Amylose-Based Materials in Food, Medicine, Biological and Other Allied Fields
(LoveleenSharma, Sanjib Kr Paul, Himjyoti Dutta, Charanjiv Singh Saini and Kawaljit Singh Sandhu, Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida, India, and others)

About the Editors



“Amylose makes up one quarter of starch molecule, but plays a very important role in starch functionality in food, feed and industrial applications. There are several aspects of amylose biosynthesis and structure that need to be comprehended to completely utilize the diverse functional attributes of amylose in food and industrial applications. The book presents an extensive review of important aspects of amylose, structure biosynthesis and utilization, which will serve as an excellent resource for students, academics, industry researchers and application specialists interested in starch.” – <B>Ravindra N Chibbar, Ph.D., W.J. White Professor, Canada Research Chair (2003 – 2018), Crop Quality (Molecular Biology & Genetics), Department of Plant Sciences, University of Saskatchewan, Saskatoon, Canada</B>


The book has been designed to be used by the University professors, scientists, post graduate students and research scholars of food technology, post-harvest technology, and chemical technology as a ready reference. It can also serve as an important resource book for R&D departments of the starch industries.


Starch, Amylose, Analysis, Application, Characterization

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