Influence of crystalline properties on starch functionalization from the perspective of various physical modifications: A review

• Published in: International journal of biological macromolecules Vol. 280; no. Pt 4; p. 136059
• Main Authors: Sudheesh, Cherakkathodi, Varsha, Latha, Sunooj, Kappat Valiyapeediyekkal, Pillai, Saju
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01.11.2024
• Subjects: Crystalline structure; Crystallization; digestibility; Functional properties; gelatinization; Physical treatments; Relative crystallinity; Starch; Starch - chemistry; Functional properties; Starch; Relative crystallinity; Physical treatments; Crystalline structure
• ISSN: 0141-8130; 1879-0003; 1879-0003
• DOI: 10.1016/j.ijbiomac.2024.136059

The relationship between structural properties and functional characteristics of starch remains a hot subject among researchers. The crystalline property is a substantial characteristic of starch granules, undergoing different changes during modification techniques. These changes are closely related to the functional properties of modified starches. Physical modifications are eco-friendly techniques and are widely adopted for starch modifications. Therefore, understanding the impact of changes in crystalline properties during different physical modifications on starch functionality is the ultimate way to improve their industrial utilization. However, the existing literature still lacks the elucidation of changes in functional properties of starch in accordance with its crystalline properties during different physical treatments. Hence, this review summarizes the effects of the most important and widely used physical modifications on starch crystalline properties, highlighting the alterations in various functional properties such as hydration, pasting, gelatinization, and in vitro digestibility resulting from changes in crystalline characteristics in a single comprehensive discussion. Furthermore, the current review gives direction for envisaging the functionalization of starches based on deviations in the crystalline properties during several physical treatments. [Display omitted]