The article "Evaluation of Amylose Content: Structural and Functional Properties, Analytical Techniques, and Future Prospects" by Yuling Wang, Xingqi Ou, Qais Ali Al-Maqtari, Hong-Ju He, and Norzila Othman provides a comprehensive review of amylose, focusing on its structural and functional properties, as well as the latest advancements in determining amylose content (AC). Amylose, a key component of starch, plays a crucial role in various scientific fields, including food technology, medicine, and materials science. The article highlights the importance of understanding amylose's unique structure and its impact on the physicochemical and functional properties of starch. Key points include: 1. **Structural and Functional Properties**: Amylose is a linear or slightly branched molecule with a degree of polymerization (DP) ranging from 1000 to 5000. It forms helical structures and can crystallize into A and B forms, contributing to its thermal stability and gelatinization properties. 2. **Thermal Properties**: High amylose content affects the thermal insulation performance of starch-based materials, with high-amylose starches exhibiting enhanced thermal stability. 3. **Polymerization Properties**: Amylose's polymerization properties influence its ability to form supramolecular structures and functional materials, such as gels and films. 4. **Gelatinization and Retrogradation**: Amylose's role in gelatinization and retrogradation processes is significant, affecting the texture and nutritional value of starchy foods. 5. **Viscosity Properties**: Amylose's viscosity is influenced by its molecular weight and interactions with proteins, affecting the rheological properties of food products. 6. **Inclusion Complexes (ICs)**: Amylose can form ICs with various molecules, enhancing its functionality as a delivery system for bioactive compounds and improving food stability. 7. **Functional Properties**: Amylose's structural variability impacts its functionality in food applications, affecting digestibility, thermal stability, and interaction with other food components. 8. ** Modification-Function Relationship**: Cold plasma treatments can modify amylose's structural properties, enhancing its thermal stability and resistance to gelatinization. 9. **Film-Forming Ability**: Amylose-based films are used in biodegradable packaging due to their flexibility, transparency, and good gas barrier properties. The article also discusses the importance of AC determination methods, ranging from qualitative and semi-quantitative techniques (such as iodine staining and clarity tests) to quantitative methods (such as gravimetric procedures, enzymatic tests, and high-performance liquid chromatography). The choice of method depends on the specific application and required accuracy. Future trends emphasize the need for more rapid, convenient, accurate, and customizable methods to enhance quality control and applications across various sectors. In conclusion, advancements in amylose determination should focus on improving accuracy, speed, and ease of use to better understand and utilize amylose's functionalities inThe article "Evaluation of Amylose Content: Structural and Functional Properties, Analytical Techniques, and Future Prospects" by Yuling Wang, Xingqi Ou, Qais Ali Al-Maqtari, Hong-Ju He, and Norzila Othman provides a comprehensive review of amylose, focusing on its structural and functional properties, as well as the latest advancements in determining amylose content (AC). Amylose, a key component of starch, plays a crucial role in various scientific fields, including food technology, medicine, and materials science. The article highlights the importance of understanding amylose's unique structure and its impact on the physicochemical and functional properties of starch. Key points include: 1. **Structural and Functional Properties**: Amylose is a linear or slightly branched molecule with a degree of polymerization (DP) ranging from 1000 to 5000. It forms helical structures and can crystallize into A and B forms, contributing to its thermal stability and gelatinization properties. 2. **Thermal Properties**: High amylose content affects the thermal insulation performance of starch-based materials, with high-amylose starches exhibiting enhanced thermal stability. 3. **Polymerization Properties**: Amylose's polymerization properties influence its ability to form supramolecular structures and functional materials, such as gels and films. 4. **Gelatinization and Retrogradation**: Amylose's role in gelatinization and retrogradation processes is significant, affecting the texture and nutritional value of starchy foods. 5. **Viscosity Properties**: Amylose's viscosity is influenced by its molecular weight and interactions with proteins, affecting the rheological properties of food products. 6. **Inclusion Complexes (ICs)**: Amylose can form ICs with various molecules, enhancing its functionality as a delivery system for bioactive compounds and improving food stability. 7. **Functional Properties**: Amylose's structural variability impacts its functionality in food applications, affecting digestibility, thermal stability, and interaction with other food components. 8. ** Modification-Function Relationship**: Cold plasma treatments can modify amylose's structural properties, enhancing its thermal stability and resistance to gelatinization. 9. **Film-Forming Ability**: Amylose-based films are used in biodegradable packaging due to their flexibility, transparency, and good gas barrier properties. The article also discusses the importance of AC determination methods, ranging from qualitative and semi-quantitative techniques (such as iodine staining and clarity tests) to quantitative methods (such as gravimetric procedures, enzymatic tests, and high-performance liquid chromatography). The choice of method depends on the specific application and required accuracy. Future trends emphasize the need for more rapid, convenient, accurate, and customizable methods to enhance quality control and applications across various sectors. In conclusion, advancements in amylose determination should focus on improving accuracy, speed, and ease of use to better understand and utilize amylose's functionalities in