Abstract
Common enzymes used in starch modification include α-amylase, β-amylase, glucoamylase, isoamylase, and pullulanase. Botanical sources of starch are widely used in grains, beans, and tubers. The modification of starch is used to change the lack of native starch properties and make the desired physicochemical properties. Besides, starch modification can produce resistant starch (RS), which is essential for health concerns. The review aims to provide information on the enzymatic modification of starch and its effect on changes in the physicochemical properties of various botanical starch sources. Changes in physicochemical properties in modified starch include granular morphology, crystalline type, paste properties, swelling power, and solubility.
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