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Modifications of Starch by Pulsed Electric Fields

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Physical Modifications of Starch

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Abstract

Pulsed electric field (PEF) is a non-thermal processing technology, which plays an important role in the macromolecules in food components, especially in improving the structure, viscosity, and gelatinization characteristics of starch. This chapter reviews the physicochemical properties, granular and molecular structure of PEF modified starch. The effect of PEF as a synergistic method on the starch esterification process and the mechanism of PEF-assisted starch esterification modification are discussed. PEF technology has the potential to be used in starch modification to create a series of functions and provide a feasible environmentally friendly and economical method for the assisted chemical modification of biological macromolecules.

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Authors and Affiliations

  1. School of Food Science and Engineering, South China University of Technology, Guangzhou, China

    Zhong Han & Ying Li

  2. Department of Food Science, Foshan University, Foshan, Guangdong, China

    Xin-An Zeng

Authors
  1. Zhong Han
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  2. Ying Li
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  3. Xin-An Zeng
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Corresponding author

Correspondence to Zhong Han .

Editor information

Editors and Affiliations

  1. Department of Food Science & Engineering, Shanghai Jiao Tong University, Shanghai, Shanghai, China

    Zhongquan Sui

  2. College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, Zhejiang, China

    Xiangli Kong

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© 2023 The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd.

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Han, Z., Li, Y., Zeng, XA. (2023). Modifications of Starch by Pulsed Electric Fields. In: Sui, Z., Kong, X. (eds) Physical Modifications of Starch. Springer, Singapore. https://doi.org/10.1007/978-981-99-5390-5_13

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