Modification methods toward the production of porous starch: a review. Issue 17 (25th September 2021)

• Record Type: Journal Article
• Authors: Hj. Latip, Dayang Norlaila; Samsudin, Hayati; Utra, Uthumporn; Alias, Abd Karim
• Is Part Of: Critical reviews in food science and nutrition. Volume 61:Issue 17(2021)
• Page Start: 2841
• Page End: 2862
• Publication Date: 2021-09-25
• Subjects: Chemical treatment -- enzyme treatment -- modified starch -- physical treatment -- porous starch -- starch morphology; Food industry and trade -- Periodicals; Nutrition -- Periodicals; Nutrition -- Periodicals; Food -- Periodicals; Diet -- Periodicals; Review Literature -- Periodicals; Nutrition; Food; Diet; Review Literature; 664
• DOI: 10.1080/10408398.2020.1789064
• Languages: English
• ISSNs: 1040-8398

Abstract

Abstract: Starch is a complex carbohydrate formed by the repeating units of glucose structure connected by the alpha-glycosidic linkages. Starch is classified according to their derivatives such as cereals, legumes, tubers, palms, fruits, and stems. For decades, native starch has been widely utilized in various applications such as a thickener, stabilizer, binder, and coating agent. However, starches need to be modified to enhance their properties and to make them more functional in a wide range of applications. Porous starch is a modified starch product which has attracted interest of late. It consists of abundant pores that are distributed on the granule surface without compromising the integrity of its granular structure. Porous starch can be produced either by enzymatic, chemical, and physical methods or a combination thereof. The type of starch and selection of the modification method highly influence the formation of pore structure. By carefully choosing a suitable starch and modification method, the desired morphology of porous starch can be produced and applied accordingly for its intended application. Innovations and technologies related to starch modification methods have evolved over the years in terms of the structure, properties and modification effects of different starch varieties. Therefore, this article reviews recent modification methods in developing porous starch from various origins.