Writing a literature review on starch modification can be a challenging task.

It requires extensive
research, critical analysis, and synthesis of existing literature to provide a comprehensive overview of
the topic.

The process involves searching through numerous academic journals, books, and other sources to
gather relevant information. Analyzing and evaluating the gathered material to identify key themes,
trends, and gaps in the existing research is crucial.

Moreover, organizing the information in a coherent and structured manner while maintaining
academic integrity adds to the complexity of the task. Proper citation and referencing of sources are
essential to avoid plagiarism and uphold academic standards.

Given the difficulties associated with writing a literature review, many individuals may find it
beneficial to seek assistance from professional writing services. ⇒ StudyHub.vip ⇔ offers expert
assistance in crafting high-quality literature reviews on various topics, including starch modification.

Our team of experienced writers possesses the expertise and resources to conduct thorough research
and deliver well-written literature reviews tailored to your specific requirements. By entrusting your
literature review to ⇒ StudyHub.vip ⇔, you can ensure a meticulously crafted paper that meets the
highest academic standards.

Save yourself the time and effort of navigating the complexities of writing a literature review and
place your order with ⇒ StudyHub.vip ⇔ today.
Fatty acids do not influence the sorption behavior of starch films. However, the glass transition
temperature decreases with the most prominent effect of palmitic acid derivatization, followed by
stearic acid. Journal of Low Power Electronics and Applications (JLPEA). Ackar D, Babic J,
Jozinovic A, Milicevic B, Jokic S, Milicevic R, Rajic M, Subaric D. Therefore, modification of starch
is carried out to augment the positive characteristics and eliminate the limitations of the native
starches. They form clear, flexible films that are fast drying and flavor-free. Classification of
modified starches (Miyazaki et al., 2006) Type of modification Chemical modification Physical
modification Enzymatic modification Cross. Ackar D, Babic J, Jozinovic A, Milicevic B, Jokic S,
Milicevic R, Rajic M, Subaric D. Journal of Pharmaceutical and BioTech Industry (JPBI). The
process includes pre-treatment of a starch suspension at a high temperature before enzyme coupled
esterification, which is performed at a constant temperature. According to a study done by
Adebowale et al., 57 the swelling power and solubility of Bambara groundnut starch were reduced
by both heat-moisture treatment and annealing treatment. Hydroxyethyl starch as a cryoprotective
agent for human red blood cells the relation between the molecular properties and the cryoprotective
effect. Starch. 1977; 29:343-347. These isotopes can emit high energy ?-rays or photons and are
capable of invading great depth into the target product. The reaction took place in an aqueous
medium with NaOH as the catalyst. In a study, it was observed that the native jack bean starch
exhibited a gelatinization value of 0.75 J g ?1, which on oxidation decreased to 0.4 J g ?1. 65 A
study by Wojeicchowski et al. 63 found that the enthalpy of gelatinization of oxidized common bean
starch is lower than its native form, and the values of onset temperature and mid-point temperature
do not change. During grafting, a polymer chain (grafting onto) or monomers such as vinyl units
(grafting from) is introduced into the starch, resulting in copolymerization that combines the features
of both polymers. Journal of Theoretical and Applied Electronic Commerce Research (JTAER).
European Food Research and Technology, 218(4): 318-322. They reported an increase in the water
solubility of biofilms and a reduction in water vapor permeability (WVP). Since the heat required for
gelatinization of starch is inversely correlated to the area of the starch crystalline region; thus, it is a
method that works better with starches that revealed increased amorphous regions. A reduction in the
swelling property of starch may occur due to structural rearrangement of amylose and amylopectin,
and a decrease in solubility may be due to the fact that the cross-linking bonds are stronger than the
hydrogen bonds. Due to polymeric and branching nature starch shows relatively less solubility in
water and possesses relatively lower ability to absorb water and oil. Reduced-fat cheeses with
modified tapioca starch had the highest moisture (67. 6%) and lowest protein (13. 5%) content and
their hardness was higher. Synthesis and partial characterisation of octenylsuccinic starch from
Phaseolus lunatus. The respondent rated the “appearance”, “texture”, “flavour” and “overall
acceptance” and the other health related questions With regards to muffins in different sessions.
However, the efficiency of this technique greatly depends upon the process variables and the source
of starch. Table 1 summarizes the physical modification methods for the various starch sources that
have been reported above. 3. Chemical Modification Chemical modification involves the
introduction of new functional groups into the polymer molecules. They reported that ultrasound
treatment degraded starch polymers, while resulting in the generation of amorphous starch. Journal
of Applied Glycoscience. 1997; 44:505-513. Chemical modification is the mainstream of the
modified starch in the last century. In addition, the heat-moisture treated starch subjected to
annealing displayed the lowest swelling and amylose leaching.
European Food Research and Technology, 218(4): 318-322. Depending on the type and
concentration of enzyme being employed, ?-amylase can produce pockets at the surface of starch
granules. H ) decreases on acetylation. 65 Native jack bean starch exhibited a gelatinization value of
0.75 J g ?1, which decreased to 0.56 J g ?1 on acetylation. However, the choice of modification
types and treatment methods depends on the types of changes in functionality and reactivity of
starch that are required for a specific application. Part I: Model Building and Plastic Deformation
Study. Starch Modification by Organic Acids and Their Derivatives: A Review. However, catalysts
may influence the type of acetates which are to be generated. A modification of starches during
isolation is observed and primarily intended. Gout, Urate, and Crystal Deposition Disease (GUCDD).
Combination of starches with addition of sugars is commonly used in starch-based foods in order to
optimize the process operation and provide certain textural modification beside its role as a
sweetening agent. Ultra-high pressure is applied for food processing. Pasting temperature, peak
viscosity, hot paste viscosity, and cold paste viscosity of native Bambara starch were observed to be
higher than those of its acetylated form. Silane modification by chloropropyl trimethoxysilane, ? -
Methacryloxypropyl trimethoxy silane. The ?-irradiation causes a decrease in crystallinity, the
swelling index, and pasting properties. Starch Modification by Organic Acids and Their Derivatives:
A Review. However, most of the wood adhesives are produced from petroleum resources such as
urea-formaldehyde, phenol-formaldehyde and melamine-formaldehyde that cannot be sustained in
the long run. Please note that many of the page functionalities won't work as expected without
javascript enabled. Pulsed electric field processing of foods: A review. As a result of cross-ligation in
starch the degree of polymerization, molecular mass and the solubility in organic solvents are
enhanced. Feature papers are submitted upon individual invitation or recommendation by the
scientific editors and must receive. Modified starch has been with low density polyethylene (LDPE).
The authors pointed out that the introduction of different functional groups exerted varying degrees
of effects on the physicochemical properties of modified starch. According to Figure 4, exoamylases
such as glucoamylases, ?-glucosidases, and ?-amylases are used to produce glucose, whereas
cyclodextrin cleaves the ?-1,4-glycosidic bond while connecting both reducing and nonreducing
ends. Epichlorohydrin (EPI), also known as 2-((chloromethyl)oxirane), is an organochlorine
compound, see Figure 7 b. Depending on duration, pressure intensity, temperature, and starch origin,
the swelling power and solubility increase and retrogradation is delayed. The peak viscosity of
Bambara groundnut starch is reduced by hydro-thermal treatment. Radiation-based modification
techniques are safe and effective tools that can be used to modify starch. They found that starches
which were modified by succinyl groups held the flavor better than the native starches, octenyl
succinylated starches and. In certain studies, the succinylation process is carried out through octenyl
succinic anhydride. 70 Starches modified with octenyl succinic anhydride are used to stabilize oil or
water-based emulsions. In contrast, the firmness of breadcrumbs from HAWF and non-waxy wheat
flours after reheating increased distinctly as compared with the pre-heating breadcrumbs.
Result shows that levels of fat and fat mimetic significantly affected moisture, protein, yield, and
hardness of cheese. Acid hydrolysis can significantly alter the structural and functional properties of
starch. Ackar, D.; Babic, J.; Jozinovic, A.; Milicevic, B.; Jokic, S.; Milicevic, R.; Rajic, M.; Subaric,
D. Starch-based biodegradable hydrogels with potential biomedical applications as drug delivery
systems. Biomaterials. 2002; 23:1955-1966. The most frequently used and the most effective
methods of physical modification are presented in Figure 2 and their effects on the structure and
properties of various starches are summarized in Table 1. Gout, Urate, and Crystal Deposition
Disease (GUCDD). These results indicate that the reagent type does indeed influence the reaction
efficiency. Generally, modifications may be divided into two groups, the in planta modifications,
which can be achieved by genetic manipulation via breeding and molecular biology technologies.
Ultra-high pressure is applied for food processing. Ackar, Durdica, Jurislav Babic, Antun Jozinovic,
Borislav Milicevic, Stela Jokic, Radoslav Milicevic, Marija Rajic, and Drago Subaric. The amorphous
layer of starch was further oxidized and degraded at ozone treatment times of 15 and 20 min. In
addition, a very important aspect is that some of these modified starches should be additionally
researched in order to determine their safety for the consumption. Modified starch has been with low
density polyethylene (LDPE). The specificity of the reaction, which takes place under mild
temperature, pH, and agitation conditions, as well as the low effluent generation adds up to the
advantages of utilizing enzymes. With few exclusions, all enzymes are proteins and each enzyme is
specific to a certain chemical reaction. In certain studies, the succinylation process is carried out
through octenyl succinic anhydride. 70 Starches modified with octenyl succinic anhydride are used
to stabilize oil or water-based emulsions. Decrease in the orderly arrangement of starch molecules.
However, the freeze-thaw stability also decreases in both investigated modifications. The acetate
groups act as pegs on the amylopectin chains to prevent retrogradation. In addition, vinyl acetate can
also be used for esterification. The commonly used effective methods of chemical modification of
starch are presented in Figure 2 and their effects on the structure and properties of various starches
are summarized in Table 2. All articles published by MDPI are made immediately available
worldwide under an open access license. No special. Journal of Functional Morphology and
Kinesiology (JFMK). It is directly involved with the activation of free radicals, and hence
accelerates the leaching of amylose. International Journal of Turbomachinery, Propulsion and Power
(IJTPP). Structural change of maize starch granules by ball-mill treatment. Starch. 1998; 50:342-348.
Her field of interest are extrusion processing, food analysis, micronutrient deficiencies and waste
utilization. The modified starch showed enhanced reusability, biodegradation, provided support as a
soil conditioner, and aided against transient drought. The etherification substitutes hydroxyl groups
with anhydroglucose units using functional groups, which can be positively or negatively charged.
Cross linking involves the molecular reaction between the reactive hydroxyl groups on starch with
multifunctional reagents resulting in ether or ester linkages.
Effect of low-pressure plasma on physico-chemical properties of parboiled rice. Furthermore, the
water solubility index of this sample was lower than that of natural sweet potato flour. In addition,
XRD analysis of the DMRS films showed a decrease in crystallinity. Summary of methods used for
genetic modifications of starch. The skeletal structure of starch bears a large number of hydroxyl
groups. Millers use either wheat, rich in proteins, or directly gluten in order to improve the quality of
baking of flour. During the second session, one week later, the consumers were asked to evaluate the
three samples again with awareness to its healthy benefits. Starch has received significant attention
due to its environmental benignity, easy fabrication, relative abundance, non-toxicity, and
biodegradability. In the first session the consumers evaluated the muffin samples blindly. Visit our
dedicated information section to learn more about MDPI. Summary of starch modifications with
organic acids and their derivatives. The ease of operation, “green” with nature, and sustainability of
microwave technology make it a promising starch-modification technology. Reactions can be
facilitated by the combined application of physical modifications, such as extrusion or pre-
gelatinization. This resulted in an increase in the apparent viscosity and gel strength of the samples.
Please note that many of the page functionalities won't work as expected without javascript enabled.
In addition, these starches are designed to provide stable viscosity in the presence of extended heat,
acid and shear conditions. It causes melting of amylopectin crystals and loss of birefringence. Journal
of Agricultural and Food Chemistry. 1997; 45:378-382. Chemical modification is the mainstream of
the modified starch in the last century. In planta manipulations are dependent on changes in direct or
indirect starch metabolic enzymes. The results revealed that the number of carbonyl and carboxyl
groups in oxidized starch increased rapidly with an increase in the NaCl content, and the pores on
the surface of the modified starch granules (observed using the SEM technique) increased in size
under these conditions. This kind of modification is used for food, textile, and paper processing.
However, a single enzyme does not substantially alter the properties of starch and therefore
combination of enzymes is generally used to achieve the desired results. However, its application
depends greatly on political decisions since the usage of genetic technologies, e.g., CRISPR-Cas, is
still under discussion in many countries. Unlike the thermal treatment of starch, HHP processing can
change the native granular organization of starch into a gelatinized structure. The authors also
reported the use of clay nanoparticles as a reinforcement material to develop cassava starch-based
biodegradable packaging materials. Effects of high pressures treatment on starches. Starch. 1996;
48:399-408. The samples crispness increased while the moisture content decreased with the increase
in frying time. By mixing acetic anhydride and adipic acid, mixed acetic adipic anhydride is formed.
Depending on the interplay between these two factors, the viscosity could be decreased or increased
by acetylation.
In conclusion, the SS method can reduce the swelling ability and improve the starch gel stability. The
branching points of the amylopectin molecules are clustered, so neighboring glucan chains form
double helices, creating crystalline lamellae. Enzymes are biological molecules that catalyze many
different chemical reactions. International Journal of Biological Macromolecules, 61, 121-126.
Synthesis and partial characterisation of octenylsuccinic starch from Phaseolus lunatus. In these
products, much of the rheology of the product depends on the gelling agent rather than the nature of
the emulsion. In spray drying, the preheating temperature and starch concentration affected the
solubility, swelling, crystallinity and pasting temperature of the starch. Editor’s Choice articles are
based on recommendations by the scientific editors of MDPI journals from around the world. It
causes a partial or complete conversion of the B-type crystalline starch to A-type. PVAc emulsions
are prepared by free radical polymerizing vinyl acetate (VAc) monomers in the presence of polyvinyl
alcohol as a protective colloid. Are we who we say we are, or are we who society recognizes us to
be. Accordingly, the degree of ionization can vary between 1 and 100% and is generated via an
energy input through electric or magnetic fields and, radio waves, microwaves, or heat. However,
catalysts may influence the type of acetates which are to be generated. Rajapaksha, Asanga
Manamperi, Chakrawarthige A. N. Fernando, Asela K. Kulatunga. Several articles have recently
been published on environmentally friendly or green starch modification techniques. The reaction
took place in an aqueous medium with NaOH as the catalyst. As a result of cross-ligation in starch
the degree of polymerization, molecular mass and the solubility in organic solvents are enhanced.
The solubility tended to increase with increasing humidity, and the swelling capacity of the materials
subjected to these conditions was lower than that of natural finger millet starch. The authors reported
that the potential use of genetically modified starch varieties in food applications. By Liu
Zhongdong, Liu Boxiang, Wei Guohua, Zhu Xin an. 785 downloads Chapter 5 Chemical Properties
of Starch and Its Application. Dutch feed company Agrifirm introduces fibre starch as a new wet
feed for dairy cows. Visit our dedicated information section to learn more about MDPI. To increase
its nutritional, biomedical and industrial importance, the functional properties of starch can be
improved under the influence of various physical and chemical factors. Journal of Theoretical and
Applied Electronic Commerce Research (JTAER). Editors select a small number of articles recently
published in the journal that they believe will be particularly. Several factors have been reported
which affect the structural, physical, chemical, and functional properties of starch. Food-grade
chemicals are used in small amounts during electrolysis. This review mainly discusses the chemical
modification techniques of starch and their effect on the thermomechanical properties. Next Article
in Journal Multivariate Quantification of the Solid State Phase Composition of Co-Amorphous
Naproxen-Indomethacin. However, in the current scenario, it is not acceptable due to increasing
consumer demand for safe, high-quality products as the use of acids, acetates, hypochlorites,
phosphates, etc., employed for modification can lead to the generation of chemical wastes that may
be detrimental to the ecosystem and requires recycling.
The native starches obtained from various plants are diverse in their structure and functions. These
acetylated starches act as a thickener, binder, stabilizer, texturizer, and film-forming agent. Feature
papers are submitted upon individual invitation or recommendation by the scientific editors and
must receive. It also decreases the relative crystallinity because of the depolymerization of the active
plasma species. Fatty acids do not influence the sorption behavior of starch films. However, the glass
transition temperature decreases with the most prominent effect of palmitic acid derivatization,
followed by stearic acid. Please let us know what you think of our products and services. TGA
analysis has shown no changes in thermal properties after the modification. Please note that many of
the page functionalities won't work as expected without javascript enabled. Journal of
Manufacturing and Materials Processing (JMMP). The major setbacks of modified starch include
high water sensitivity, low mechanical properties, generation of toxic substances, and hard
processability. International Journal of Translational Medicine (IJTM). In addition, this review will
highlight the implications of each starch property adjustment. It causes a partial or complete
conversion of the B-type crystalline starch to A-type. HMT alters the crystalline and amorphous
layers of granules and thus reduces swelling property, solubility, and viscosity, simultaneously raising
the pasting temperature. The concept of “convenience living” has attracted the attention of
consumers, and this has resulted in an increase in the production of instant food items that can be
consumed by heating. With an increase in ozone generation time, the setback viscosity decreased.
Find support for a specific problem in the support section of our website. Crosslinked starch has
remarkable properties compared to native starch, such as high mechanical, thermal properties, and
water stability, as shown in Table 4. The polysaccharide chain molecules and intermolecular
hydrogen bonds in starch molecules break during extrusion. The reaction of starch with oleic acid on
conventional heating results in a formation of ester, while microwave heating induces a
microencapsulation of oleic acid in starch granules. The results revealed that an increase in dose
resulted in an increase in the extent of starch degradation, a decrease in molecular weight and
viscosity, and an increase in starch solubility and swelling capacity of the samples. Feature papers are
submitted upon individual invitation or recommendation by the scientific editors and must receive.
Never the less, these starch-based wood adhesives still lack the high bonding strength and water
resistance. Therefore, it is conclusive that microwave radiation has a significant impact on the
structural properties of starch. 2.4. Chemical Modifications Chemical modification involves the
introduction of functional groups into the starch molecules. This may be due to an increase in
crystallinity, which probably restricts the entry of water into granules of acid-thinned starch. The
modifications can be categorized into the following classes: cross-linking, esterification,
etherification, oxidation, grafting, and acid hydrolysis ( Table 2; Figure 1 ). The phosphate content
strongly influences the physicochemical properties of starch, such as hydrophilicity, surface charge,
chemical vulnerability, crystallinity, and, consequently, influence also properties such as pasting,
thermal stability, viscosity, digestibility, and swelling power. Gamma radiolysis of starches derived
from different foodstuffs. Starch. 1981; 33 (Pt. 4):301-306. Several factors have been reported
which affect the structural, physical, chemical, and functional properties of starch. Each of the
glucose units in amylose and amylopectin has three reactive hydroxyl groups which are the major
sites for chemical modification in starch.