Structural and property changes of starch derivatives under microwave field: A review

Native starches are commonly modified for desired properties because of their limited applications. Among various modifications, microwave irradiation has been gaining strong interests and becoming a focal area to transform starch during the last few years. Such interests reside in microwave irradia...

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Published inInternational journal of biological macromolecules Vol. 256; no. Pt 2; p. 128465
Main Authors Zhao, Yingting, Tu, Dongkun, Wang, Danni, Xu, Jingxin, Zhuang, Weijing, Wu, Fuhan, Tian, Yuting
Format Journal Article
LanguageEnglish
Published Netherlands Elsevier B.V 01.01.2024
Subjects
carbohydrate structure
crystal structure
derivatization
gelatinization
microwave radiation
microwave treatment
Microwave-assisted chemical derivatization
modified starch
Starch physicochemical property
Starch structure
viscosity
Starch structure
Microwave-assisted chemical derivatization
Starch physicochemical property
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Abstract Native starches are commonly modified for desired properties because of their limited applications. Among various modifications, microwave irradiation has been gaining strong interests and becoming a focal area to transform starch during the last few years. Such interests reside in microwave irradiation's high heating rates, lesser extent of loss in nutritional qualities, and so on when compared with other approaches. This review summaries the effects of microwave field on the structural (e.g. morphology characteristic, lamellae structure, crystallinity, and molecular structure) and physicochemical properties (e.g. pasting properties and gelatinization) of naturally existing starch derivatives. Different microwave-assisted chemical derivatizations can directly or indirectly affect starch structure from the macroscopic to the microscopic level, thereby resulting in various functionalities. Moreover, conventional starch modification processes can be optimized by applying microwave irradiation to obtain modified starch with high degree of substitution and low viscosity. The future research will help to better understand the structural changes of microwave-assisted starch chemical derivatization and thereby creating a wide range of functionalities. •Microwave irradiation is a useful way to manipulate starch modification.•Schematic diagrams of microwave assisted starch chemical modification are shown.•Changes in starch structure from morphology to molecular structure are discussed.•Changes in pasting and gelatinization of starch derivatives are discussed.
AbstractList Native starches are commonly modified for desired properties because of their limited applications. Among various modifications, microwave irradiation has been gaining strong interests and becoming a focal area to transform starch during the last few years. Such interests reside in microwave irradiation's high heating rates, lesser extent of loss in nutritional qualities, and so on when compared with other approaches. This review summaries the effects of microwave field on the structural (e.g. morphology characteristic, lamellae structure, crystallinity, and molecular structure) and physicochemical properties (e.g. pasting properties and gelatinization) of naturally existing starch derivatives. Different microwave-assisted chemical derivatizations can directly or indirectly affect starch structure from the macroscopic to the microscopic level, thereby resulting in various functionalities. Moreover, conventional starch modification processes can be optimized by applying microwave irradiation to obtain modified starch with high degree of substitution and low viscosity. The future research will help to better understand the structural changes of microwave-assisted starch chemical derivatization and thereby creating a wide range of functionalities.
Native starches are commonly modified for desired properties because of their limited applications. Among various modifications, microwave irradiation has been gaining strong interests and becoming a focal area to transform starch during the last few years. Such interests reside in microwave irradiation's high heating rates, lesser extent of loss in nutritional qualities, and so on when compared with other approaches. This review summaries the effects of microwave field on the structural (e.g. morphology characteristic, lamellae structure, crystallinity, and molecular structure) and physicochemical properties (e.g. pasting properties and gelatinization) of naturally existing starch derivatives. Different microwave-assisted chemical derivatizations can directly or indirectly affect starch structure from the macroscopic to the microscopic level, thereby resulting in various functionalities. Moreover, conventional starch modification processes can be optimized by applying microwave irradiation to obtain modified starch with high degree of substitution and low viscosity. The future research will help to better understand the structural changes of microwave-assisted starch chemical derivatization and thereby creating a wide range of functionalities.Native starches are commonly modified for desired properties because of their limited applications. Among various modifications, microwave irradiation has been gaining strong interests and becoming a focal area to transform starch during the last few years. Such interests reside in microwave irradiation's high heating rates, lesser extent of loss in nutritional qualities, and so on when compared with other approaches. This review summaries the effects of microwave field on the structural (e.g. morphology characteristic, lamellae structure, crystallinity, and molecular structure) and physicochemical properties (e.g. pasting properties and gelatinization) of naturally existing starch derivatives. Different microwave-assisted chemical derivatizations can directly or indirectly affect starch structure from the macroscopic to the microscopic level, thereby resulting in various functionalities. Moreover, conventional starch modification processes can be optimized by applying microwave irradiation to obtain modified starch with high degree of substitution and low viscosity. The future research will help to better understand the structural changes of microwave-assisted starch chemical derivatization and thereby creating a wide range of functionalities.
Native starches are commonly modified for desired properties because of their limited applications. Among various modifications, microwave irradiation has been gaining strong interests and becoming a focal area to transform starch during the last few years. Such interests reside in microwave irradiation's high heating rates, lesser extent of loss in nutritional qualities, and so on when compared with other approaches. This review summaries the effects of microwave field on the structural (e.g. morphology characteristic, lamellae structure, crystallinity, and molecular structure) and physicochemical properties (e.g. pasting properties and gelatinization) of naturally existing starch derivatives. Different microwave-assisted chemical derivatizations can directly or indirectly affect starch structure from the macroscopic to the microscopic level, thereby resulting in various functionalities. Moreover, conventional starch modification processes can be optimized by applying microwave irradiation to obtain modified starch with high degree of substitution and low viscosity. The future research will help to better understand the structural changes of microwave-assisted starch chemical derivatization and thereby creating a wide range of functionalities. •Microwave irradiation is a useful way to manipulate starch modification.•Schematic diagrams of microwave assisted starch chemical modification are shown.•Changes in starch structure from morphology to molecular structure are discussed.•Changes in pasting and gelatinization of starch derivatives are discussed.
ArticleNumber 128465
Author Zhao, Yingting
Wang, Danni
Tian, Yuting
Zhuang, Weijing
Xu, Jingxin
Wu, Fuhan
Tu, Dongkun
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  givenname: Dongkun
  surname: Tu
  fullname: Tu, Dongkun
  organization: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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  surname: Wang
  fullname: Wang, Danni
  organization: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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  givenname: Jingxin
  surname: Xu
  fullname: Xu, Jingxin
  organization: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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  givenname: Weijing
  surname: Zhuang
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  givenname: Yuting
  surname: Tian
  fullname: Tian, Yuting
  email: etingtian@hotmail.com
  organization: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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Keywords Starch structure
Microwave-assisted chemical derivatization
Starch physicochemical property
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Snippet Native starches are commonly modified for desired properties because of their limited applications. Among various modifications, microwave irradiation has been...
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SubjectTerms carbohydrate structure
crystal structure
derivatization
gelatinization
microwave radiation
microwave treatment
Microwave-assisted chemical derivatization
modified starch
Starch physicochemical property
Starch structure
viscosity
Title Structural and property changes of starch derivatives under microwave field: A review
URI https://dx.doi.org/10.1016/j.ijbiomac.2023.128465
https://www.ncbi.nlm.nih.gov/pubmed/38029893
https://www.proquest.com/docview/2895702872
https://www.proquest.com/docview/3040353568
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