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.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: IOP Conference Series: Earth and Environmental Science
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
