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Enzymatic Modification of Starch

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Starch: Advances in Modifications, Technologies and Applications

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Abstract

Over the past few decades, the adoption of enzymatic modification with partial replacement of physical and chemical methods has been trending due to enhanced yield with safe and healthier starch. In the enzymatic modification process, exposure of starch is employed to numerous enzymes (primarily hydratases), causing to accelerate the production of highly functional derivatives. The resultant process mainly involves the depolymerization of starch into oligosaccharides or the change of starch by shifting glycosidic linkages and residues. This chapter provides a comprehensive understanding of the enzymatic modification of starch, various enzymes used in the process, and, thereby, characteristics changes in terms of morphology, crystallinity, gelatinization, and rheological property. Furthermore, the significance and application of enzymatic modification of starch production used for food products, packaging, pharmaceuticals, and cosmetics are briefly discussed to highlight the enhanced characteristics of this modification.

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Authors and Affiliations

  1. Department of Packaging and Logistics, Yonsei University, Wonju, Gangwon-do, South Korea

    Ajit Kumar Singh & Youn Suk Lee

  2. Department of Food Technology, School of Chemical Technology, Harcourt Butler Technical University, Kanpur, Uttar Pradesh, India

    Anit Kumar

  3. Department of Paper Technology, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand, India

    Kirtiraj K. Gaikwad

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  1. Ajit Kumar Singh
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  2. Anit Kumar
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  3. Kirtiraj K. Gaikwad
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  4. Youn Suk Lee
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Corresponding author

Correspondence to Youn Suk Lee .

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Editors and Affiliations

  1. Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management Sonipat, Haryana, India

    Vijay Singh Sharanagat

  2. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Punjab, India

    Dharmesh Chandra Saxena

  3. Department of Food Processing Technology, AD Patel Institute of Technology, Gujarat, India

    Kshitiz Kumar

  4. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India

    Yogesh Kumar

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Singh, A.K., Kumar, A., Gaikwad, K.K., Lee, Y.S. (2023). Enzymatic Modification of Starch. In: Sharanagat, V.S., Saxena, D.C., Kumar, K., Kumar, Y. (eds) Starch: Advances in Modifications, Technologies and Applications. Springer, Cham. https://doi.org/10.1007/978-3-031-35843-2_17

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