An Insight into the Gelatinization Properties Influencing the Modified Starches Used in Food Industry: A review

Ishita Chakraborty, N. Pooja, Sib Sankar Mal, Uttam C. Paul, Md Hafizur Rahman, Nirmal Mazumder

Research output: Contribution to journalReview articlepeer-review

12 Citations (Scopus)

Abstract

Native starch is subjected to various forms of modification to improve its structural, mechanical, and thermal properties for wider applications in the food industry. Physical, chemical, and dual modifications have a substantial effect on the gelatinization properties of starch. Consequently, this review explores and compares the different methods of starch modification applicable in the food industry and their effect on the gelatinization properties such as onset temperature (To), peak gelatinization temperature (Tp), end set temperature (Tc), and gelatinization enthalpy (ΔH), studied using differential scanning calorimetry (DSC). Chemical modifications including acetylation and acid hydrolysis decrease the gelatinization temperature of starch whereas cross-linking and oxidation result in increased gelatinization temperatures. Common physical modifications such as heat moisture treatment and annealing also increase the gelatinization temperature. The gelatinization properties of modified starch can be applied for the improvement of food products such as ready-to-eat, easily heated or frozen food, or food products with longer shelf life.

Original languageEnglish
Pages (from-to)1195-1223
Number of pages29
JournalFood and Bioprocess Technology
Volume15
Issue number6
DOIs
Publication statusPublished - 06-2022

All Science Journal Classification (ASJC) codes

  • Food Science
  • Safety, Risk, Reliability and Quality
  • Process Chemistry and Technology
  • Industrial and Manufacturing Engineering

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