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2019 (2) 1

Chemical and Physical modification of starch: modern trends

 

O.A. Radchenko, S.I. Sinelnikov, S.V. Riabov, L.A. Goncharenko

 

Institute of Macromolecular Chemistry NAS of Ukraine

48, Kharkivske shose, Kyiv, 02160, Ukraine

 

Polym. J., 2019, 41, no. 2: 77-95

 

Section: Review.

 

Language: Ukrainian.

 

Abstract:

 

Starch is a polysaccharide having unique properties, like ability to be renewed easily in nature, biodegradability, and in addition, it is inexpensive, readily-available product with extensive application in the food industry and other areas, like tissue engineering, drug release, purification of waste waters, developing of biodegradable materials. To bind, thicken, texture, stabilise and gel-forming are some of the traditional functions of starch.      

So, native starches (corn normal and waxy, wheat, potato and tapioca) are perfectly suited to a wide variety of applications, food or non-food, where their properties remain irreplaceable. However, usage of native starches is limited due to retrogradation and instability in acid conditions, which result in syneresis and unstable texture, gelatinization difficulties, viscosity changes, low stability at high temperatures etc.

In some cases, there is a nessecity to improve the performance of the starch and to respond to the specific needs of customers, giving other improved characteristics:  solubility with cold water, more stable viscosity with the variations of temperature, hot fluidity, better stability in thaw/freezing cycles, stability at low pH, stability during food processing (high pressure, heat treatment, extrusion) etc.

In this review we have provided data dealing with various chemical and physical modifications of starch. Chemical modifications are ensured by esterification, etherification, cross-linking, oxidation, acid hydrolysis and dual modification as well. In turn, phycical procedures encompasses the following: pregelatinization, hydrothermal heat treatment, extrusion, ultrasound treatment, impulse electric field etc.

 It is worth to mention that physical modification methods are currently most requested, due to their ecology-friendly character and ability to get modified starches without involving (or minimization) a hazardous chemical reagents. The main accent in the review presented is placed on the application of modified starches in food industry.   

 

Key words: starch, chemical modification, physical modification, starch derivatives.

 

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