Abstract
Starch modification by chemical reaction is widely used to improve the properties of native starch. Modified by citric acid, starch is characterized by specific properties resulting from the presence of citrate residues and as a result of cross-linking starch. The chemicals used for preparing starch citrates are safe for human health and the natural environment compared to the harsh chemicals used for conventional modifications. Starch citrates are traditionally produced by heating starch–citric acid mixtures in semi-dry conditions or by a heat moisture treatment. The conditions of the modification process (roasting temperature, heating time, citric acid dose) and the botanic source or genotype of starch determine the degree of substitution and the properties of the obtained preparations. Changes of starch properties occurring during esterification lead to reduced relative crystallinity, resulting in a decrease in the affinity for water, the gelatinization parameters, and the viscosity of starch citrate. However, one of the most important outcome of the modification is the formation of resistant starch (RS), which has increased resistance to the action of amylolytic enzymes. Currently, new methods for producing starch citrates with improved functional and rheological properties while maintaining the highest possible content of resistant starch are being sought. The article presents an overview of recent studies on the production, properties. And applicability of starch citrates with special attention paid to their role as preparations of resistant starch (RS). The use of citric acid for modification of starch is better for the technology process, while using cross-linking is better than simply using esterification.
Highlights
Starch is one of the most ubiquitous storage substances in nature
This work aims to present an overview of the current investigations on the properties of starch preparations produced via esterification/crosslinking with citric acid, with special attention paid to their role as preparations of resistant starch (RS)
The results showed a higher total fecal short-chain fatty acid content and lower fat accumulation in rats fed chemically modified starch [77]
Summary
Starch is one of the most ubiquitous storage substances in nature. In its native form, starch has limited applications due to properties that are not always desirable for certain types of processing.Examples of these shortcomings include its inability to withstand the high temperature, pressure, and some strong chemical reagents use in most industrial food and pharmaceutical processes.Starch modification, which implies the alteration of the physical and chemical characteristics of native starch, is used to improve its properties. Starch is one of the most ubiquitous storage substances in nature. In its native form, starch has limited applications due to properties that are not always desirable for certain types of processing. Examples of these shortcomings include its inability to withstand the high temperature, pressure, and some strong chemical reagents use in most industrial food and pharmaceutical processes. Starch modification, which implies the alteration of the physical and chemical characteristics of native starch, is used to improve its properties. The chemical modification of starch is directly related to the reactions of the hydroxyl groups of the starch polymer. Almost all glucose residues in starch chains possess three free-hydroxyl groups capable of oxidation, etherification, and esterification
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
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 call
