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Starch Modification Through Its Combination With Other Molecules: Gums, Mucilages, Polyphenols and Salts Publisher Pubmed



Rostamabadi H1 ; Bajer D2 ; Demirkesen I3 ; Kumar Y4 ; Su C5 ; Wang Y6 ; Nowacka M7 ; Singha P8 ; Falsafi SR9
Authors
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Authors Affiliations
  1. 1. Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, 81746–73461, Iran
  2. 2. Faculty of Chemistry, Nicolaus Copernicus University in Torun, Gagarina 7, Torun, 87-100, Poland
  3. 3. Department of Animal Health, Food and Feed Research, General Directorate of Agricultural Research and Policies, Ministry of Agriculture and Forestry, Ankara, Turkey
  4. 4. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Punjab, Longowal, India
  5. 5. College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing, China
  6. 6. School of Chemical Engineering, UNSW Sydney, 2052, NSW, Australia
  7. 7. Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Warsaw, 02-787, Poland
  8. 8. Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, 769008, India
  9. 9. Isfahan Endocrine and Metabolism Research Center, Isfahan University of Medical Sciences, Isfahan, Iran

Source: Carbohydrate Polymers Published:2023


Abstract

Apart from its non-toxicity, biocompatibility and biodegradability, starch has demonstrated eminent functional characteristics, e.g., forming well-defined gels/films, stabilizing emulsions/foams, and thickening/texturizing foods, which make it a promising hydrocolloid for various food purposes. Nonetheless, because of the ever-increasing range of its applications, modification of starch via chemical and physical methods for expanding its capabilities is unavoidable. The probable detrimental impacts of chemical modification on human health have encouraged scientists to develop potent physical approaches for starch modification. In this category, in recent years, starch combination with other molecules (i.e., gums, mucilages, salts, polyphenols) has been an interesting platform for developing modified starches with unique attributes where the characteristics of the fabricated starch could be finely tuned via adjusting the reaction parameters, type of molecules reacting with starch and the concentration of the reactants. The modification of starch characteristics upon its complexation with gums, mucilages, salts, and polyphenols as common ingredients in food formulations is comprehensively overviewed in this study. Besides their potent impact on physicochemical, and techno-functional attributes, starch modification via complexation could also remarkably customize the digestibility of starch and provide new products with less digestibility. © 2023 Elsevier Ltd
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