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Updated: Oct 24, 2026

Analysis and Specification of Starch Granule Size Distributions
Published on: March 4, 2021
Enzymatic modification of starch: From catalytic specificity to multi-scale structure, functional properties, and
Feng Yan1, Ke Zhang1, Shisheng Tong2
1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
Abstract:
Starch has inherent limitations such as poor thermal stability and high retrogradation tendency, but enzymatic modification offers a mild and specific approach to precisely regulate starch structure and function, enabling the development of health-beneficial products like resistant starch. This review summarizes fundamental starch properties and key enzymes used for modification, and discusses the impact of enzymatic modification on starch morphology, multi-level structure, functional properties, and digestibility, along with practical applications in various food systems. The key findings show that enzymatic modification effectively tailors starch molecular structures-such as amylose/amylopectin ratio and chain length distribution-using specific enzymes (maltogenic amylase, branching enzyme), allowing precise modulation of swelling power, solubility, pasting characteristics, rheological behavior, and digestibility, thereby improving retrogradation resistance and freeze-thaw stability. This technology has been successfully applied in baked goods, frozen foods, and low-fat dairy products, providing a robust platform for developing novel starches with tailored properties.
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