Dual modification of various starches: Synthesis, properties and applications
1Department of Chemical Sciences, AdekunleAjasin University, Akungba-Akoko, Ondo State, Nigeria.
Food Chemistry
|November 6, 2020
Summary
Dual starch modification addresses limitations of native and single-modified starches. This approach, encompassing homogeneous and heterogeneous methods, enhances starch properties for diverse applications.
Area of Science:
- Food Science
- Materials Science
Background:
- Native starches (NSs) exhibit limitations.
- Single modified starches also present challenges.
- Dual modification offers a solution to overcome these issues.
Purpose of the Study:
- To justify the necessity of dual starch modification.
- To classify and discuss dually modified starches.
- To highlight the importance of reaction parameters.
Main Methods:
- Discussed homogeneous dual modification (e.g., extrusion/annealing, succinylation/cross-linking, enzyme combinations).
- Discussed heterogeneous dual modification (e.g., acetylation/annealing, extrusion/succinylation).
- Reviewed classification, synthesis, properties, and applications.
Main Results:
- Dual modification overcomes limitations of single modifications.
- Identified homogeneous and heterogeneous dual modification strategies.
- Emphasized the critical role of reaction order, conditions, medium, and botanical source.
Conclusions:
- Dual modification of starches is advantageous over single modifications.
- Various combinations of physical, chemical, and enzymatic treatments yield dually modified starches.
- Optimizing reaction parameters is crucial for successful dual modification.
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