Abstract
Starch consists of two main components: mainly linear amylose and highly branched amylopectin, and is stored as discrete semicrystallin granules in higher plants. Among carbohydrate polymers, starch is currently enjoying increased attention owing to its usefulness in different food products. Green leaves of plants contain chlorophyll, which is able to absorb light quanta and utilize the energy to catalyze the formation of glucose and oxygen from carbon dioxide and water. In general, modified food starches are used to provide functional attributes in food applications that native starches normally cannot provide, as starch is abundant and readily available and starch can provide an economic advantage in many applications where higher priced items such as gums otherwise must be used. Herein we discuss the chemically modified starch and reviewing its utilization in food stuffs.
Highlights
Starch composed of two main components: mainly linear amylose and highly branched amylopectin, and is stored as discrete semicrystalline granules in higher plants
Starch is currently enjoying increased attention owing to its usefulness in different food products
The distinguishing factors that affect the efficiency of modification are the starch source, amylose to amylopectin ratio, granule morphology, and type and concentration of the modifying reagent [2]
Summary
Starch composed of two main components: mainly linear amylose and highly branched amylopectin, and is stored as discrete semicrystalline granules in higher plants. Native starches have been widely used in some industries; their disadvantages found in reality have greatly limited their applications in some industrial food applications such as insolubility in cold water, loss of viscosity and thickening power after cooking, low shear resistance, thermal resistance and high tendency towards retrogradation. These shortcomings of native starch could be overcome [2,3,4]. Modified starch, various techniques, functional properties of modified starches, and their applications in food industry are reviewed in this article [3]
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