Progress in starch modification in the last decade

被引：363

作者：

Kaur, Bhupinder ^{[1
]}

Ariffin, Fazilah ^{[1
]}

Bhat, Rajeev ^{[1
]}

Karim, Alias A. ^{[1
]}

机构：

[1] Univ Sains Malaysia, Food Biopolymer Res Grp, Food Technol Div, Sch Ind Technol, Minden 11800, Penang, Malaysia

来源：

FOOD HYDROCOLLOIDS | 2012年 / 26卷 / 02期

关键词：

Modification of starch; Chemical; Physical; Enzymatic; Genetic/biotechnology; MICROWAVE-ASSISTED SYNTHESIS; POTATO STARCH; ENZYMATIC MODIFICATION; BRANCHING ENZYME; PHYSICOCHEMICAL PROPERTIES; AMYLOPECTIN STRUCTURE; FUNCTIONAL-PROPERTIES; CASSAVA; GRANULE; INHIBITION;

D O I：

10.1016/j.foodhyd.2011.02.016

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Modification of starch is carried out to enhance the positive attributes and eliminate the shortcomings of the native starches. Modification of starch is an ever evolving industry with numerous possibilities to generate novel starches which includes new functional and value added properties as a result of modification and as demanded by the industry. In this paper, we will highlight the many current methods that have been discovered in starch modification which includes four broad areas that are chemical, physical, enzymatical and genetical modification. (C) 2011 Published by Elsevier Ltd.

引用

页码：398 / 404

页数：7

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