Abstract
Starch is one of the most abundant naturally occurring macromolecules and has received enormous research attention owing to its wide availability, low cost, biodegradability, biocompatibility, renewability, and excellent film-forming ability. It possesses some unique physical and chemical properties; however, due to strong hydrophilicity and other limitations, its industrial application is restricted in its native form. To cope with these challenges, there is a need to modify the starch. In this chapter, recent advances in physical modification such as heat moisture, high pressure, deep freezing and thawing, radiation, and ultrasonic treatment; chemical modification such as ozonation, succinylation, cross-linking, cationization, esterification, and etherification, among others as well as enzymatic modification. The physical, chemical, and structural changes enacted by both the physical and chemical, as well as enzymatic modification, were as well discussed. The modification of starch using chemicals resulted in low glycemic features, which in turn help in the overall glycemic load of foods.
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Abbreviations
- ANN:
-
Annealing
- CHPTAC:
-
Cationic monomers 3-chloro-2-hydroxypropyltrimethyl ammonium chloride
- DS:
-
Degree of substitution
- ECH:
-
Epichlorohydrin
- EO:
-
Ethylene oxide
- EPTAC:
-
3-epoxypropyltrimethylammonium chloride
- GRAS:
-
Generally Regarded as Safe
- GTAC:
-
Glycidyltrimethylammonium chloride
- H2O2:
-
Hydrogen peroxide
- H2O2:
-
Inorganic peroxides
- HES:
-
Hydroxyethyl starch
- HMT:
-
Heat moisture treatment
- HP:
-
High pressure
- HPS:
-
Hydroxypropyl starch
- NaCIO:
-
Sodium hypochlorite
- NaClO:
-
Sodium hypochlorite
- NaIO4:
-
Periodate
- NaIO4:
-
Sodium periodate
- OSA:
-
Octenyl succinyl anhydride
- RE:
-
Reaction efficiency
- RS:
-
Resistant starch
- SDS:
-
Slowly digestible starch
- STMP:
-
Sodium trimetaphosphate
- STPP:
-
Sodium tripolyphosphate
- SV:
-
Setback viscosity
- XRD:
-
X-ray diffraction
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Olawoye, B. et al. (2023). Modification of Starch. In: Sharanagat, V.S., Saxena, D.C., Kumar, K., Kumar, Y. (eds) Starch: Advances in Modifications, Technologies and Applications. Springer, Cham. https://doi.org/10.1007/978-3-031-35843-2_2
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