Physicochemical properties, modifications and applications of starches from different botanical sources

被引：342
作者：
Alcazar-Alay, Sylvia Carolina [1 ]
Almeida Meireles, Maria Angela [1 ]
机构：
[1] Univ Estadual Campinas, FEA, Campinas, SP, Brazil
来源：
FOOD SCIENCE AND TECHNOLOGY | 2015年 / 35卷 / 02期
基金：
巴西圣保罗研究基金会;
关键词：
starch modification; starch granules; paste properties; conventional starch; unconventional starch; starch biomass; food; HEAT-MOISTURE TREATMENT; LINKED RESISTANT STARCH; WAXY CORN STARCHES; FUNCTIONAL-PROPERTIES; RHEOLOGICAL PROPERTIES; MAIZE STARCHES; POTATO STARCH; BANANA STARCH; RICE STARCH; X-RAY;
D O I：
10.1590/1678-457X.6749
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Present trends towards technologies and processes that increase the use of residues make starchy vegetal biomass an important alternative material in various applications due to starch's versatility, low cost and ease of use when its physicochemical properties are altered. Starch is increasingly used in many industrial applications and as a renewable energy resource. Starch can be modified to enhance its positive attributes and eliminate deficiencies in its native characteristics. In this article, the state of knowledge on conventional and unconventional starches and their properties, characteristics, modifications and applications are reviewed.
引用
收藏
页码：215 / 236
页数：22
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