Physical modification of starch by heat-moisture treatment and annealing and their applications: A review

被引:160
|
作者
Fonseca, Laura Martins [1 ]
Halal, Shanise Lisie Mello El [1 ]
Dias, Alvaro Renato Guerra [1 ]
Zavareze, Elessandra da Rosa [1 ]
机构
[1] Univ Fed Pelotas, Dept Agroind Sci & Technol, BR-96010900 Pelotas, RS, Brazil
关键词
Annealed-starch; Combined modifications; Food; HMT-starch; Physical modification; SWEET-POTATO STARCH; PHYSICOCHEMICAL PROPERTIES; RICE STARCH; THERMAL-PROPERTIES; WAXY; IMPACT; NANOCRYSTALS; DIGESTIBILITY; MORPHOLOGY; SINGLE;
D O I
10.1016/j.carbpol.2021.118665
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Heat-moisture treatment (HMT) and annealing are hydrothermal starch modifications. HMT is performed using high temperature and low moisture content range, whereas annealing uses excess of water, a long period of time, and temperature above the glass transition and below the gelatinization temperature. This review focuses on: research advances; the effect of HMT and annealing on starch structure and most important properties; combined modifications; and HMT-starch and annealed-starch applications. Annealing and HMT can be performed together or combined with other modifications. These combinations contribute to new applications in different areas. The annealed and HMT-starches can be used for pasta, candy, bakery products, films, nanocrystals, and nanoparticles. HMT has been studied on starch digestibility and promising data have been reported, due to increased content of slowly digestible and resistant starches. The starch industry is in constant expansion, and modification processes increase its versatility, adapting it for different purposes in food industries.
引用
收藏
页数:15
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