highamylose

Highamylose refers to starches with elevated amylose content compared with conventional starches. In starch, amylose is a largely linear polymer of glucose units, while amylopectin is highly branched; the ratio of these two components determines properties such as digestibility and gel formation. High-amylose starches typically contain roughly 40% to 75% amylose, depending on the source and cultivar. Commercial examples include high-amylose maize starch varieties, often marketed under names such as Hylon, which can reach 70% or more amylose. These starches are produced through breeding and fermentation steps that enrich the amylose fraction, followed by standard starch isolation.

Properties of high-amylose starch include higher gelatinization temperatures, higher tendency to retrograde, and a greater propensity to form resistant starch when cooled. Resistant starch is not fully digested in the small intestine and can serve as a fermentable substrate for colonic bacteria, producing short-chain fatty acids and potentially offering health benefits. The overall glycemic response after consuming high-amylose starch is typically lower than that of conventional starch, due to the reduced rate of digestion.

In food and industrial applications, high-amylose starch is used as a thickener, texturizer, and fiber source in foods, and is also investigated for use in biodegradable films and other materials. In nutrition science, high-amylose starch is often studied for its potential to improve gut health or metabolic outcomes, though results can vary based on processing and serving size. Safety and regulatory status align with other food starches, but product-specific approvals may apply.