TY - JOUR
T1 - An Insight into the Gelatinization Properties Influencing the Modified Starches Used in Food Industry
T2 - A review
AU - Chakraborty, Ishita
AU - Pooja, N.
AU - Mal, Sib Sankar
AU - Paul, Uttam C.
AU - Rahman, Md Hafizur
AU - Mazumder, Nirmal
N1 - Funding Information:
Open access funding provided by Manipal Academy of Higher Education, Manipal. NM was financially supported by the Department of Biotechnology (DBT) and Department of Science and Technology (DST), Government of India, India (project number: BT/PR25099/NER/95/1014/2017), and DST (INT/Thai/P-10/2019).
Funding Information:
We thank Manasa G. Shetty, research scholar, Department of Biophysics, Manipal School of Life Sciences (MSLS), Manipal Academy of Higher Education (MAHE), for her cooperation while drawing the schemes in the manuscript. PN thanks MAHE, Manipal, Karnataka, India, for the Dr. T.M.A. Pai Ph.D. fellowship. IC thanks Department of Science and Technology (DST), Govt. of Karnataka, India for Ph.D. fellowship. NM thanks the MSLS, MAHE, Manipal, Karnataka, India, for providing the infrastructure needed.
Publisher Copyright:
© 2022, The Author(s).
PY - 2022/6
Y1 - 2022/6
N2 - 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.
AB - 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.
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U2 - 10.1007/s11947-022-02761-z
DO - 10.1007/s11947-022-02761-z
M3 - Review article
AN - SCOPUS:85124130721
VL - 15
SP - 1195
EP - 1223
JO - Food and Bioprocess Technology
JF - Food and Bioprocess Technology
SN - 1935-5130
IS - 6
ER -