Physically and Chemically Modified Starches in Food and Non‐Food Industries

Kapelko‐Żeberska, Małgorzata; Zięba, Tomasz; Singh, Akhilesh Vikram

doi:10.1002/9781119044901.ch7

Cited by 9 publications

(11 citation statements)

References 45 publications

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“…Modified starch overcomes the shortcomings of natural starch, such as poor freeze-thaw stability, low solubility, easy retrogradation, and low transparency, further expanding its range of applications in related industries ( Masina et al., 2017 ; Wang et al., 2020c ). In food processing, modified starch is widely added to food as a partial fat substitute to provide the shape, taste, thickening, gelling, adhesiveness, and stability required by the food system while avoiding the perception that high-fat meat products will cause cancer ( Heinen et al., 2009 ; Kapelko-Żeberska et al., 2015 ; Kaur et al., 2018 ) ( Figure 1 B). Starch is also used in the alcoholic beverage industry and as a feedstock in bioethanol production for clean energy ( Zeeman et al., 2010 ) ( Figure 1 E).…”

Section: Physicochemical Properties and Applications Of Cereal Starchmentioning

confidence: 99%

Starch biosynthesis in cereal endosperms: An updated review over the last decade

Huang

Tan

Zhang

et al. 2021

Plant Communications

161

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Starch is a vital energy source for living organisms and is a key raw material and additive in the food and non-food industries. Starch has received continuous attention in multiple research fields. The endosperm of cereals (e.g., rice, corn, wheat, and barley) is the most important site for the synthesis of storage starch. Around 2010, several excellent reviews summarized key progress in various fields of starch research, serving as important references for subsequent research. In the past 10 years, many achievements have been made in the study of starch synthesis and regulation in cereals. The present review provides an update on research progress in starch synthesis of cereal endosperms over the past decade, focusing on new enzymes and non-enzymatic proteins involved in starch synthesis, regulatory networks of starch synthesis, and the use of elite alleles of starch synthesis-related genes in cereal breeding programs. We also provide perspectives on future research directions that will further our understanding of cereal starch biosynthesis and regulation to support the rational design of ideal quality grain.

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Section: Physicochemical Properties and Applications Of Cereal Starchmentioning

confidence: 99%

Starch biosynthesis in cereal endosperms: An updated review over the last decade

Huang

Tan

Zhang

et al. 2021

Plant Communications

161

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“…The susceptibility of retrograded starch to chemical modifications is determined by the method of its production, which affects the porosity of the resultant retrograded starch. [17][18][19]…”

Section: Degree Of Substitutionmentioning

confidence: 99%

Effects of Heating Temperatures and Acid Concentrations on Physicochemical Properties and Starch Digestibility of Citric Acid Esterified Tapioca Starches

2018

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Physicochemical properties and starch digestibility of modified tapioca starch using various citric acid concentrations (10, 30, and 50 g/100 g dry starch) and heating temperatures (100, 120, and 140 °C for 5 h) are investigated. It is found that the degree of esterification increases with increasing dose of citric acid and heating temperature. Differential scanning calorimetry shows that citrate starch samples exposed to high acid dose (30 g/100 g citric acid) and temperature (120 °C) are resistant to gelatinization. In addition, transitional enthalpy also decreases with increasing concentration and temperature. The microstructure of esterified starch is observed to have agglomerated granules, with corrosions/fissures and small overlapping layers on the surfaces, which are observed in all modified samples. Citric acid esterification of tapioca starch provided advantages in terms of the increase resistant starch content and slow digestion rate when compared to native starch.

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“…Modified starch (MS) is used, among others, in the food, textile, paper, construction and pharmaceutical industries. Adhesives, superabsorbents, biodegradable materials or heavy metal-absorbing beds are produced from MS [3]. Starch acetate is used in the food industry as a food additive.…”

Section: Introductionmentioning

confidence: 99%

Influence of Acetylated Annealed Starch on the Release of β-Escin from the Anionic and Non-Ionic Hydrophilic Gels

et al. 2020

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Naturally sourced products introduced to human nutrition and rediscovered for therapy include polysaccharides from potatoes. The starch may obtain unique properties via acetylation with acetic anhydride at 13 cm3/100 g of starch as the basic dose of reagent used in industrial conditions. The hydrogel formulation was applied as a carrier for escin included in the dry extract of Aesculus hippocastanum. Six hydrogels were evaluated (methylcellulose, polyacrylic acid-Carbopol 980 NF and polyacrylate crosspolymer 11—Aristoflex Velvet) with various concentrations of the modified starch. The kinetic studies of in vitro β-escin release were carried out in purified water at 37 ± 0.5 °C using a paddle apparatus at 50 rpm and a time period of 7 h. The criterion for the most suitable model was based on a high correlation coefficient of evaluated release profiles. The addition of modified annealed acetylated potato starch resulted in prolongation of β-escin release.

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Physically and Chemically Modified Starches in Food and Non‐Food Industries

Cited by 9 publications

References 45 publications

Starch biosynthesis in cereal endosperms: An updated review over the last decade

Starch biosynthesis in cereal endosperms: An updated review over the last decade

Effects of Heating Temperatures and Acid Concentrations on Physicochemical Properties and Starch Digestibility of Citric Acid Esterified Tapioca Starches

Influence of Acetylated Annealed Starch on the Release of β-Escin from the Anionic and Non-Ionic Hydrophilic Gels

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