Starch--value addition by modification
1Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Mysore, India.
Critical Reviews in Food Science and Nutrition
|September 1, 2005
Summary
Modified starches offer versatile industrial applications by enhancing native starch properties. These derivatives provide economic and functional advantages, with future potential in tailored nutritional and industrial uses.
Area of Science:
- Food Science & Technology
- Biochemistry
- Material Science
Background:
- Native starches have limitations like viscosity loss and retrogradation.
- Modified starches are crucial for improving food and industrial product quality.
- Starch modification offers an economical alternative to other hydrocolloids.
Purpose of the Study:
- To explore the value-added attributes and industrial applications of modified starches.
- To highlight the role of starch modification in overcoming native starch limitations.
- To discuss the potential of resistant starch and future developments in starch derivatives.
Main Methods:
- Common modification techniques include oxidation, esterification, hydroxyalkylation, dextrinization, and cross-linking.
- Preparation of starch derivatives to achieve desired functional properties.
- Formation of resistant starch through controlled processing.
Main Results:
- Modified starches exhibit improved viscosity, stability, and functional attributes.
- Starch derivatives offer economic benefits and reliable quality compared to gums.
- Resistant starch provides dietary fiber-like physiological benefits.
Conclusions:
- Starch modification is key to developing high-value ingredients for diverse industries.
- Future research focuses on tailor-made starch derivatives with multiple modifications.
- Legislative approval for novel starch derivatives remains a challenge but holds significant promise.
Related Concept Videos
01:15Hydrolysis
Overview
Hydrolysis is a chemical reaction in which the addition of water breaks down a polymer into its simpler monomer units. For example, peptides break into amino acids, carbohydrates into simple sugars, and DNA into nucleotides. Enzymes often facilitate these processes.
Hydrolysis Reverses Dehydration Synthesis
Complex carbohydrates can be broken down by breaking the bonds between individual sugar units. The reaction breaks a glycosidic bond as water is added to the compound. The...
Hydrolysis is a chemical reaction in which the addition of water breaks down a polymer into its simpler monomer units. For example, peptides break into amino acids, carbohydrates into simple sugars, and DNA into nucleotides. Enzymes often facilitate these processes.
Hydrolysis Reverses Dehydration Synthesis
Complex carbohydrates can be broken down by breaking the bonds between individual sugar units. The reaction breaks a glycosidic bond as water is added to the compound. The...
02:27Basic Plant Anatomy: Roots, Stems, and Leaves
The primary organs of vascular plants are roots, stems, and leaves, but these structures can be highly variable, adapted for the specific needs and environment of different plant species.
01:10Sugars as Energy Storage Molecules
Sugar (a simple carbohydrate) metabolism (chemical reactions) is a classic example of the many cellular processes that use and produce energy. Living things consume sugar as a major energy source because sugar molecules have considerable energy stored within their bonds. Consumed carbohydrates have their origins in photosynthesizing organisms like plants. During photosynthesis, plants use the energy of sunlight to convert carbon dioxide gas into sugar molecules, like glucose. Because this...
01:14Alkylation of β-Diester Enolates: Malonic Ester Synthesis
Malonic ester synthesis is a method to obtain α substituted carboxylic acids from ꞵ-diesters such as diethyl malonate and alkyl halides.
01:34Introduction to Carbohydrates
Carbohydrates, proteins, and fats are the primary macronutrients in the human diet. However, carbohydrates are the most favored source of energy in the body. They can be found in a wide variety of foods, including whole grains, fruit, and vegetables, in various forms, such as sugars, starch, and dietary fiber. Based on their structure, carbohydrates are classified into three main classes— monosaccharides, disaccharides, and polysaccharides. The body's cells can only utilize simple...
01:25Production of Organic Acids
Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...