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Starch Digestibility: How Single, Double, and Multiple Physicochemical Modifications Change Nutritional Attributes of Starch? Publisher



Rostamabadi H1 ; Demirkesen I2 ; Mert B3 ; Barua S4 ; Colussi R5 ; Frasson SF6 ; Wang Y7 ; Falsafi SR8
Authors
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Authors Affiliations
  1. 1. Department of Food Science and Technology, School of Nutrition and Food Science, Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
  2. 2. Department of Animal Health, Food and Feed Research, General Directorate of Agricultural Research and Policies, Ministry of Agriculture and Forestry, Ankara, Turkey
  3. 3. Department of Food Engineering, Middle East Technical University, Ankara, Turkey
  4. 4. Indian Institute of Technology Kharagpur, Kharagpur, India
  5. 5. Center for Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Pelotas, Campus Universitario, Rio Grande do Sul, Pelotas, Brazil
  6. 6. Department of Agroindustrial Science and Technology, Federal University of Pelotas, Rio Grande do Sul, Pelotas, Brazil
  7. 7. School of Chemical Engineering, UNSW, Sydney, NSW, Australia
  8. 8. Department of Agricultural Engineering, Food Science and Technology Division, Safiabad Agricultural Research and Education and Natural Resources Center, Agricultural Research, Education and Extension Organization (AREEO), Dezful, Iran

Source: Food Frontiers Published:2024


Abstract

The ever-increasing ranges of starch applications have been restricted by some of its inherent adverse characteristics like retrogradability, gel opacity, low resistibility to variations of pH, and elevated shear/temperatures. Starch modification through various physical, chemical, and enzymatic methods has been proposed as the most mature platform to tackle such drawbacks. Along with their outstanding potential in enhancing the starch's technofunctional characteristics, physicochemical modifications could remarkably customize starch nutritional/digestibility attributes. For instance, physical modifications could remarkably change starch digestibility by manipulating the granular architecture while chemical approaches change it by altering the chemical structure of starch molecules, making them unrecognizable to digestive enzymes. Such alterations could even be more challenging upon applying a combination of starch modifications. The changes in starch digestibility through its modification via single, double, and multiple modifications have been overviewed in this review. © 2024 The Authors. Food Frontiers published by Nanchang University, Northwest University, Jiangsu University, Zhejiang University, Fujian Agriculture and Forestry University and John Wiley & Sons Australia, Ltd.
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