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Physical modification of food starch functionalities.

James N BeMiller¹, Kerry C Huber

¹Department of Food Science, Purdue University, West Lafayette, Indiana 47906-2009;

Annual Review of Food Science and Technology

|April 18, 2015

Summary

This summary is machine-generated.

Native starches require modification for food applications. Physical treatments offer a way to enhance starch functionality without chemical modification, avoiding specific labeling requirements for food processors.

Keywords:

physical treatments thermal treatments

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Area of Science:

Food Science
Material Science

Background:

Native starches often lack ideal properties for food product applications.
Chemical modification of starches is common but requires specific labeling.
Food processors seek alternatives to chemically modified starches.

Purpose of the Study:

To explore physical treatments as a method for modifying starch functionality.
To investigate non-chemical modification approaches for starches.
To identify physical methods that improve starch properties without altering chemical structure.

Main Methods:

Physical treatments were investigated for starch modification.
Treatments were categorized into thermal and nonthermal methods.
Examples include heat-moisture treatment, annealing, microwave heating, ultrahigh-pressure, and pulsed electric field.

Main Results:

Physical treatments can alter starch properties without chemical modification.
Both thermal and nonthermal physical methods were explored.
A range of techniques demonstrated potential for starch functionalization.

Conclusions:

Physical modification is a viable strategy to enhance starch functionality.
This approach offers an alternative to chemical modification for food applications.
Further research into specific physical treatments can yield improved starch ingredients.