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Starch Modification and Application

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Starch Structure, Functionality and Application in Foods

Abstract

Starch occurs widely in nature and is the second largest biomass on earth after cellulose and one of the most abundant bio-renewable materials. The properties of native starch do not always meet the requirements for a multitude of industrial applications. Functional limitations of native starch can be overcome by modifications to broaden its applications in papermaking, pharmaceuticals, medicine, food, and other industries. In this chapter, we describe in detail the main methods for the modification of starch used in recent years. These methods involve physical, chemical, and biological modifications. We also discuss applications of modified starch in industries and propose potential applications of modified starch materials for the future.

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Authors and Affiliations

  1. State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, China

    Shujun Wang, Jinwei Wang, Yi Liu & Xia Liu

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  1. Shujun Wang
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  2. Jinwei Wang
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  3. Yi Liu
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  4. Xia Liu
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Correspondence to Shujun Wang .

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  1. State Key Laboratory of Food Nutrition & Safety/School of Food Science & Engineering, Tianjin University of Science & Technology, Tianjin, China

    Shujun Wang

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Wang, S., Wang, J., Liu, Y., Liu, X. (2020). Starch Modification and Application. In: Wang, S. (eds) Starch Structure, Functionality and Application in Foods. Springer, Singapore. https://doi.org/10.1007/978-981-15-0622-2_8

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