Review article
Starch Modification for Extended Utilisation
Drago Šubarić
orcid.org/0000-0002-6956-5814
Jurislav Babić
orcid.org/0000-0002-6453-1850
Đurđica Ačkar
orcid.org/0000-0003-4257-2907
Abstract
Production and consumption of starch worldwide is extensively growing due to positive effects achieved by addition of starch or its modificates during production of different products. Application of native starch in numerous industries (food, pharmaceutical, chemical industry…) is relatively low, due to its limitations, such as loss of viscosity and gelation properties after cooking and storage, retrogradation, instability at acid conditions and/or syneresis etc. To overcome these problems and extend starch application in food and non-food industries, chemical, physical and enzyme modifications (or their combinations) are conducted. Although researches in the fields of physical (pregelatinisation, extrusion and ultrasound application, syneresis) and enzyme modifications (eg. linearization of amylopectin) is extensively growing, chemical modification – esterification, etherification, cross-linking and dual modification is still most used type of starch modification. In addition to improvement of desired functional properties, modification results in the value-added product, which is cost-effective alternative for hydrocolloids, such as gums and mucilage. Moreover, it enables starch application in production of biodegradable packaging, as carrier for different active compounds in pharmaceutical industry, and recent researches show that modification can influence starch digestibility. Namely, resistant starch (starch fraction that escapes digestion in the small intestine and undergoes fermentation in large bowel) is great potential aid in therapy of diabetes, diarrhoea, obesity and enteral and parenteral nutrition.
Keywords
starch, modification; resistant starch; food industry application
Hrčak ID:
97374
URI
Publication date:
15.11.2012.
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