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Engineering starch by enzymatic structure design for versatile applications in food industries: a critical review

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Abstract

As the second largest production material, starch has important value in textile, food, chemical and other fields. The shortcomings of natural starch can be solved, and its properties can be improved by modifying its structure, develo** original properties, or introducing new functions, making it more suitable for certain application requirements. At present, the methods of starch modification mainly include chemical, physical, and enzymatic modification. In comparison with the two traditional modification methods (chemical and physical modification) mentioned above, enzymatic modification has the advantages of mild conditions, high substrate selectivity, and high product safety, and it is the most ideal green modification method. In this paper, we present an overview of the modified starch by enzymatic structure design. The modification process and mechanism for granule starch and gelatinized starch are summarized. Further, the difficulties encountered in starch modification by enzymatic modification were also analyzed. These analyses could pave a way for understanding and broadening the preparation and applications of modified starch, and provide theoretical references for the utilization of amylase in starch modification.

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Funding

This study was financially supported by the Science and Technology Support Program (Modern Agriculture) of Jiangsu Province (BE2022323), the Natural Science Foundation of Jiangsu Province (BK20221074), the National First-class Discipline Program of Food Science and Technology (JUFSTR20180204), and the Jiangsu province “Collaborative Innovation Center of Food Safety and Quality Control” industry development program.

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  1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, People’s Republic of China

    Haocun Kong, Zhengbiao Gu & Zhaofeng Li

  2. School of Food Science and Technology, Jiangnan University, Wuxi, 214122, People’s Republic of China

    Meng He, Haimin Jiang, Haocun Kong, Caiming Li, Zhengbiao Gu, **aofeng Ban & Zhaofeng Li

  3. Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, 214122, People’s Republic of China

    Zhengbiao Gu & Zhaofeng Li

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  1. Meng He
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MH and HJ contributed to the design and writing of the manuscript’s contents. HK, XB, CL and ZG critically revised, extended and developed the manuscript. ZL conceptualized the idea, drafted the outline, and finalized the manuscript with amendments and corrections. All the authors have reviewed and approved the final submitted manuscript.

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He, M., Jiang, H., Kong, H. et al. Engineering starch by enzymatic structure design for versatile applications in food industries: a critical review. Syst Microbiol and Biomanuf 3, 12–27 (2023). https://doi.org/10.1007/s43393-022-00139-y

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