Physicochemical Properties of Enzymatically Modified Starch: A Review

Hutabarat, Donald John Calvien; Stevensen, Jansen

doi:10.1088/1755-1315/1169/1/012093

Cited by 3 publications

(1 citation statement)

References 54 publications

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“…Based on the amylographic curve, starch is classified into four types, namely types A, B, C, and V [ 143 , 144 ]. Starch type A shows high swelling of starch granules followed by a rapid decrease in viscosity during cooking, commonly found in potato starch, cassava starch, and several types of cereals.…”

Section: Characteristics Of Acetylated Modified Starch/flourmentioning

confidence: 99%

Modification of Starches and Flours by Acetylation and Its Dual Modifications: A Review of Impact on Physicochemical Properties and Their Applications

Subroto,

Cahyana,

Indiarto

et al. 2023

Polymers

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Various modification treatments have been carried out to improve the physicochemical and functional properties of various types of starch and flour. Modification by acetylation has been widely used to improve the quality and stability of starch. This review describes the effects of acetylation modification and its dual modifications on the physicochemical properties of starch/flour and their applications. Acetylation can increase swelling power, swelling volume, water/oil absorption capacity, and retrogradation stability. The dual modification of acetylation with cross-linking or hydrothermal treatment can improve the thermal stability of starch/flour. However, the results of the modifications may vary depending on the type of starch, reagents, and processing methods. Acetylated starch can be used as an encapsulant for nanoparticles, biofilms, adhesives, fat replacers, and other products with better paste stability and clarity. A comparison of various characteristics of acetylated starches and their dual modifications is expected to be a reference for developing and applying acetylated starches/flours in various fields and products.

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Section: Characteristics Of Acetylated Modified Starch/flourmentioning

confidence: 99%

Modification of Starches and Flours by Acetylation and Its Dual Modifications: A Review of Impact on Physicochemical Properties and Their Applications

Subroto,

Cahyana,

Indiarto

et al. 2023

Polymers

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Enzymatically Modified Starch

Madhumita,

Nayak,

Nandi

2024

Methods and Protocols in Food Science

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A study on influences of an induced electric field on the Enzymolysis of water caltrop starch by Pullulanase

Liang,

Yin,

Zhang

et al. 2024

Int J of Food Sci Tech

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SummaryOurs is a study on the influences of an induced electric field on the physicochemical properties, structure and in vitro digestion of water caltrop starch by Pullulanase. The distribution range of molecular weight, the average molecular weight of enzyme‐treated starch, and induction electric field decreased gradually. The amylose content and gel strength of starch samples increased gradually when 50 V, 75 V and 100 V induced electric fields were applied, and the solubility and swelling power decreased with the increase of voltage. When the induced voltage was 100 V, amylose content reached 85.78%, gel strength was 198.56 g, the content of slowly digestible starch (SDS) was 41.34%, and the expected glycaemic index (eGI) was the lowest, 1047/1022, and crystallinity was higher than that of other treated samples. When the induced voltage continued to rise to 125 V and 150 V, the amylose content and gel strength of starch began to decrease, corresponding solubility and swelling power began to increase, and the short‐range order and crystallinity of starch were reduced. The content of SDS decreased gradually and eGI increased. This study provides a reference for research on the modification of starch by induction electric field.

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Physicochemical Properties of Enzymatically Modified Starch: A Review

Cited by 3 publications

References 54 publications

Modification of Starches and Flours by Acetylation and Its Dual Modifications: A Review of Impact on Physicochemical Properties and Their Applications

Modification of Starches and Flours by Acetylation and Its Dual Modifications: A Review of Impact on Physicochemical Properties and Their Applications

Enzymatically Modified Starch

A study on influences of an induced electric field on the Enzymolysis of water caltrop starch by Pullulanase

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