Wheat starch: Advances in isolation, modification, and characterization

Wheat starch, the primary carbohydrate reserve in wheat grain, plays a crucial role in food formulation and industrial applications due to its functional versatility. This review provides a comprehensive overview of recent advances in wheat starch research, focusing on its isolation, modification, characterization, and patent trends. Various isolation methods, including wet milling, dry milling, and centrifugation, are discussed in terms of yield, purity, and suitability for downstream processing. Modification strategies-physical, chemical, and enzymatic-are examined for their ability to enhance thermal stability, solubility, pasting behavior, and functional properties. Characterization techniques, such as scanning electron microscopy, X-ray diffraction, differential scanning calorimetry, and rheological measurements, are highlighted as essential tools for understanding structural and functional changes. In addition, an analysis of recent patents reveals growing innovation in wheat starch isolation, modification, and application, reflecting industrial demand for tailored starch-based materials. This review serves as a valuable resource for food scientists and technologists, offering guidance for selecting suitable processing and analytical methods. Future research should emphasize sustainable processing, energy-efficient technologies, and novel applications that leverage wheat starch's renewable and biodegradable nature.