Abstract
Starch is one of the most common biodegradable polymers found in nature, and it is widely utilized in the food and beverage, bioplastic industry, paper industry, textile, and biofuel industries. Starch has received significant attention due to its environmental benignity, easy fabrication, relative abundance, non-toxicity, and biodegradability. However, native starch cannot be directly used due to its poor thermo-mechanical properties and higher water absorptivity. Therefore, native starch needs to be modified before its use. Major starch modification techniques include genetic, enzymatic, physical, and chemical. Among those, chemical modification techniques are widely employed in industries. This review presents comprehensive coverage of chemical starch modification techniques and genetic, enzymatic, and physical methods developed over the past few years. In addition, the current applications of chemically modified starch in the fields of packaging, adhesives, pharmaceuticals, agriculture, superabsorbent and wastewater treatment have also been discussed.
Highlights
Introduction iationsStarch is a natural biopolymer extracted from plant sources and is a principal component in food formulations
The current review focuses on the emerging starch modification techniques, including enzymatic, physical, and chemical for developing starch-based materials reported in the literature over the past few years
The energy is converted into heat through molecular vibration and friction
Summary
Genetic modification can be carried out using traditional plant breeding techniques or biotechnology This technique uses the enzymes involved in starch biosynthesis [32]. Plants, animals, and organisms, including bacteria and fungi, contain genes for enzymes that engage in starch biosynthesis These genes can be used to produce genetically modified microorganisms, which produce those enzymes for starch modifications. Amylose-free starch has widely been tested as water binders, viscosity builders, and texturizers, mainly in food and other industrial applications. This starch is less resistant to shear, acid, and high temperatures than native starch, forming cohesive pastes with extended cooking [32]. Li et al [37] explored the effect of the transgenic technique on the bioavailable vitamin B6 in cassava starch
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