Isolation, modification, and characterization of rice starch with emphasis on functional properties and industrial
Deepak Kumar Verma1, Prem Prakash Srivastav1
1Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India.
Abstract:
Starch is one of the organic compounds after cellulose found most abundantly in nature. Starch significantly varies in their different properties like physical, chemical, thermal, morphological and functional. Therefore, starch is modified to increase the beneficial characteristics and remove the shortcomings issues of native starches. The modification methods can change the extremely flexible polymer of starch with their modified physical and chemical properties. These altered structural attributes are of great technological values which have a wide industrial potential in food and non-food. Among them, the production of novel starches is mainly one that evolves with new value-added and functional properties is on high industrial demands. This paper provides an overview of the rice starch components and their effect on the technological and physicochemical properties of obtained starch. Besides, the tuned techno-functional properties of the modified starches through chemical modification means are highlighted.HighlightsNative and modified starches varies largely in physicochemical and functional traits.Modified physical and chemical properties of starch can change the extremely flexible polymer of starch.Techno-functional properties of the modified starches through chemical modification means are highlighted.Dual modification improves the starch functionality and increases the industrial applications.Production of novel starches is on high industrial demands because it mainly evolves with new value added and functional properties.
