The Recent Development in the Syntheses, Properties, and Applications of Triple Modification of Various Starches

Abstract

The problems associated with native starches, single and dual modifications of various starches are stated in order to justify the utilization of triple modification of various starches. In triple modification, the first and dual modifications prepare the starch chains, structures, and polymeric components of the starch granules for the acceptance and accommodation of the triple modification. Sometimes there is development of pores, cracks, and other morphological flaws or weakening of the starch structures and chains during the first and dual modifications in order for easy penetration of the modifying agents during the third modification. There are mainly two types of triple modification, that is, homogeneous and heterogeneous. Homogeneous triple modification is when all the three stages of the process are similar, for example, acetylation/oxidation/crosslinking, this is homogeneous triple chemical modification. An example of homogeneous triple physical modification is a combination of extrusion/ultrasonication/ANN. When three enzymes (α‐amylase/transglucosidase/pullulanase) are involved in the stages of the process, it is called homogeneous triple enzymes modification. In contrast, heterogeneous triple modification involves combinations of the various three stages that constitute the process, for example, extrusion/pullulanase/ANN. This overview discusses the syntheses, properties, and utilization of triple modified starches.

Lily Starch—An Underutilized and Non‐Conventional Source: Properties and Applications

“…The dual modification could be homogeneous or heterogeneous. [ 72,73 ] The combination of two physical modifications, e.g., (extrusion/annealing); two chemical modifications, e.g., (succinylation/cross‐linking) and two enzymes modification (α‐amylase/pullulanase) falls under the former classification, and the latter classification is the combination of two of each of the differently stated modifications, e.g., acetylation/annealing, extrusion/succinylation, and microwave‐assisted phosphorylation, etc. Further, triple and quadruple modifications of different starches could also be homogeneous or heterogeneous.…”

Chemically Modified Starches as Food Additives

“…The possibilities of using various modifying reagents are practically unlimited; however, due to environmental issues and health safety, only selected processes and reagents used in strictly defined amounts are permitted for modifying starches for food purposes (Table 1). Chemically modified starches used as food additives include oxidized starches, so called stabilized starches, cross-linked starches, and double chemically modified starches (Figure 2) [10,19]. Oxidized starch contains relatively bulky carboxylic groups, and the steric hindrance of these groups reduces the tendency of this starch to undergo retrogradation, thus reducing gel strength and providing viscosity stability.…”

“…If one of the two starch modifications used is a chemical modification and the quality criteria for chemically modified starches constituting food additives are simultaneously met (Table 1), the obtained starch preparations have the status of food additives. Examples of physical processes that can be used in combination with chemical modification include pregelatinization, high hydrostatic pressure treatment, microwave treatment, sonication, gamma radiation, pulsed electric field, extrusion and others [15,17,19]. In heterogeneous dual modifications, a very important factor influencing the functional properties of the resulting starch preparation is the sequence of applied modification processes.…”

“…In triple modification, the first and dual modifications prepare the starch chains, structures, and polymeric components of the starch granules for the penetration of the modifying agents during the third modification. Triple modification can be used for the synthesis of resistant starches, porous starches, and preparations with high adsorption capacities [19].…”

Starch as a Matrix for Incorporation and Release of Bioactive Compounds: Fundamentals and Applications

“…In its native form, starch may not present interesting properties to the industry since it has high water solubility and swelling power [26], low gelatinization temperature and tendency to suffer retrogradation, in addition to having low tensile strength [27]. However, starch can be modified through physical methods (heat-humidity treatment, annealing, retrogradation, pre-gelatinization, and high pressure) [28], chemical methods (reticulation, esterification, acid treatment, and oxidation) [29], enzymatic modification (using amylolytic enzymes), or genetic mutation, in order to improve its properties for a wide range of industrial applications [30,31].…”