中文摘要：

直链淀粉和支链淀粉是淀粉的两大主要组分,它们在分子结构以及分子聚集态等方面的差异导致其物化特性有所不同,具有不同直链和支链淀粉组成比例的淀粉在总体应用表现也不相同。本文通过讨论淀粉最新的研究进展,对直链淀粉和支链淀粉的纯度、分子结构、相对分子质量、晶体特性、热焓特性、黏度特性等进行综述。

英文摘要：

As two major constituents of starch,amylose and amylopectin are distinct in both molecular structures and molecular aggregation,which results in dissimilarity in their physico-chemical properties.Consequently,the application performance of starch is variable due to the ratio of amylose and amylopectin.Current progress in characterization such as purity,molecular structure,relative molecular weight,crystal characteristics,thermal enthalpy and viscosity of amylose and amylopectin has been reviewed in this paper,which will provide meaningful references for further investigations of structural and physicochemical characterization as well as the application of amylose and amylopectin.