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Effect of acid hydrolysis on starch structure and functionality: a review
1a Key Laboratory of Food Nutrition and Safety, Ministry of Education and College of Food Engineering and Biotechnology , Tianjin University of Science and Technology , Tianjin 3000457 , China.
Critical Reviews in Food Science and Nutrition
|June 11, 2014
Summary
Acid hydrolysis modifies starch structure, increasing crystallinity and double helical content. This process yields starch nanocrystals with applications in biodegradable materials and healthy foods.
Area of Science:
- Food Science
- Materials Science
- Biochemistry
Background:
- Acid hydrolysis is a key chemical modification for starch.
- Understanding its effects on starch structure and functionality is crucial for research and industry.
- Amorphous regions of starch are preferentially hydrolyzed, increasing crystallinity and double helical content.
Purpose of the Study:
- To review the current understanding of acid hydrolysis's impact on starch.
- To examine alterations in starch composition, molecular organization, and morphology.
- To discuss the resulting changes in functional properties and potential applications.
Main Methods:
- Review of existing scientific literature on acid hydrolysis of starch.
- Analysis of effects on amylose content and amylopectin chain length.
- Examination of changes in crystalline structure, granular morphology, and functional properties.
Main Results:
- Acid hydrolysis enhances starch crystallinity and double helical content.
- Significant changes observed in amylose content, amylopectin chain length, and molecular organization.
- Functional properties like swelling power, gelatinization, and digestibility are altered.
Conclusions:
- Acid hydrolysis offers a method to tailor starch properties for specific applications.
- Starch nanocrystals derived from acid hydrolysis are promising for nanocomposites and functional foods.
- Further research can optimize acid hydrolysis for advanced starch-based materials and products.
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