Physical and chemical modification of starches: A review

Ziauddin, .; Xiong, Hanguo; Peng, Fei

doi:10.1080/10408398.2015.1087379

Cited by 343 publications

(95 citation statements)

References 168 publications

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“…The high values of chewiness for chestnut hydrogels is a drawback from the food point of view that could be overcome blending the starch with other biopolymers. In contrast, high springiness values could make it suitable for food packaging purposes (Zia‐ud‐Din et al ., ). Springiness results were related those found from SAOS, Figure S2 shows the linear relationship found between elastic properties ( G ′) and the ratio D 1 / D 2 (being D the distances to each peak in TPA) previously reported (Lagarrigue & Alvarez, ).…”

Section: Resultsmentioning

confidence: 97%

“…In this context, physically modified starch by several methods such as micronisation, drum drying, heat‐moisture and annealing treatment can be safely employed in food products (Molavi et al ., ). Pregelatinised starch is the most common modified starch with many applications in food industry, but the features depend on the gelatinisation conditions (Zia‐ud‐Din et al ., ).…”

Section: Introductionmentioning

confidence: 97%

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Starch hydrogels from discarded chestnuts produced under different temperature‐time gelatinisation conditions

Farina

Torres

Moreira

2019

Int J of Food Sci Tech

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It is essential to know the temperature-time dependence on the chestnut starch gelatinisation process. With this aim, physicochemical and thermomechanical properties of native chestnut starch and with different gelatinisation degrees, isolated from discarded chestnut fruits under environmental friendly aqueous procedures, were studied. Isolated starch (144.96 AE 1.74 lm) presented high total starch (91.83 AE 0.24%), low damage starch (0.10 AE 0.04%), apparent amylose content of 20.31 AE 1.48% and relative crystallinity of 15.7 AE 0.4% with a C-type pattern. Chestnut starch dispersions were formulated at 40% (w/w). Rheological measures indicated that temperatures below 60°C were not able to form a hydrogel. The hydrogels formed between 62.5 and 65°C (peak and final gelatinisation temperature, respectively) developed a stable and strong network with short maturation times and full thermoreversibility. Finally, hydrogels prepared above 65°C were weaker and no completely thermoreversible. A linear relationship was identified between elastic features determined by rheology (G 0 gel,1 Hz ) and texture (springiness, D 1 /D 2 ).Discarding chestnut starch hydrogels M. Fariña et al.

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Section: Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 97%

Starch hydrogels from discarded chestnuts produced under different temperature‐time gelatinisation conditions

Farina

Torres

Moreira

2019

Int J of Food Sci Tech

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“…To enhance the structural and functional quality of these starches and achieve better results in various formulations, the researchers suggest some modification in their structure. Several studies have been reported on the improvement of functional quality of starch by physical, chemical or mechanical modifications [23,43,45,48,[50][51][52][53][54][55][56][57][58]. However, some environmental and processing factors may reduce the functional quality of starch by various modifications during storage and processing [57].…”

Section: Starch Modificationmentioning

confidence: 99%

Physical and Chemical Modifications in Starch Structure and Reactivity

Nawaz¹,

Waheed²,

Nawaz³

et al. 2020

Chemical Properties of Starch

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Starch is a naturally occurring glucose homo-polysaccharide of nutritional, pharmaceutical, and industrial importance. The complex polymeric structure and poor solubility of native starch in water limits their importance at pharmaceutical and industrial level. The structure, reactivity, and functionality of the native starch can be modified by physical, chemical, enzymatic, and biotechnological methods. Various physical modifications techniques, including the thermal, radio-thermal, freezing and thawing, annealing, high-pressure, ultrasonic, and pulsed electric field treatment, and chemical modifications, including oxidation, etherification, esterification, cationization, cross-linking, and graft polymerization, have been found to change the surface properties, polarity and linearity of the molecular chains, the degree of substitution, the polymeric, granular, and crystalline structure, amylose to amylopectin ratio, solubility, viscosity, pasting, gelatinization, swelling, water absorption, and emulsifying properties of starch. The structural changes have resulted in the improvement of thermal and freeze-thaw stability, viscosity, solubility, water binding capacity, swelling power, gelling ability, and enzymatic digestibility of starch. The exposure of reactive functional groups after physical or chemical modification modifies the reactivity of starch toward water, oil, acids, enzymes, and other chemical species. These modification techniques have led to some revolutionary changes in reactivity, functionality, and application of starch in various fields.

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“…Starch is the main reserve of polysaccharide in plants and probably the second most common carbohydrate in nature, after cellulose. It can be found in different plant sources like seeds, the stalk or the root (Alcázar-Alay & Meireles, 2015;Eliasson, 2006;Zia-ud-Din, Xiong, & Fei, 2017). Starch is formed in the chloroplasts of green leaves and amyloplasts, and is stored in organelles of grain and tuber and is used as a source of carbon and energy in plants.…”

Section: Introductionmentioning

confidence: 99%

Nonthermal methods for starch modification—A review

Grgić

Ačkar

Barišić

et al. 2019

J Food Process Preserv

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Starch is a very common carbohydrate. Along with its use in the pharmaceutical, textile, and paper industries, starch is widely used in the food industry as well, but native starch has limited use due to its certain properties such as retrogradation, problems related to gelatinization, instability at high temperatures, and acidic conditions. Various modification procedures are used to improve the properties of native starch. Along with consumer demands for healthy, minimally processed, and sensibly priced food products, more attention is being paid to nonthermal food friendly technologies that are environmentally friendly and do not severely affect the product. Cold plasma, ultrasound, high pressure, and pulsed electric field as nonthermal methods have little influence on the most important properties of food and thus have significant potential in this regard, as the food produced by nonthermal methods might be more acceptable to consumers. This paper gives an overview of previously mentioned methods in starch modification. Practical applications The food industry, at a recent time, has shown a great interest in the development of procedures which enable minimal food processing and getting products with better organoleptic and nutritive properties with little energy loss and shorter technological procedure duration. This paper presents some of the current research and results of nonthermal methods application in the food industry, mainly its application in starch modification and influence on certain starch properties.

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Physical and chemical modification of starches: A review

Cited by 343 publications

References 168 publications

Starch hydrogels from discarded chestnuts produced under different temperature‐time gelatinisation conditions

Starch hydrogels from discarded chestnuts produced under different temperature‐time gelatinisation conditions

Physical and Chemical Modifications in Starch Structure and Reactivity

Nonthermal methods for starch modification—A review

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