Preparation, Characterization, Physicochemical Property and Potential Application of Enzyme-Modified Starch: A Review

doi:10.7506/spkx1002-6630-20200306-094

FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (7): 319-328.doi: 10.7506/spkx1002-6630-20200306-094

• Reviews • Previous Articles Next Articles

Preparation, Characterization, Physicochemical Property and Potential Application of Enzyme-Modified Starch: A Review

ZHAI Yitan, BAI Yuxiang, LI Xiaoxiao, WANG Yu, QIU Lizhong, BIAN Xiliang, JIN Zhengyu

(1. State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, International Joint Laboratory on Food Safety, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; 2. Zhucheng Xingmao Corn Developing Co. Ltd., Weifang 262200, China)

Online:2021-04-15 Published:2021-05-17

Abstract

Abstract: Enzymatic modification of starch granules is a method to modify starch below the gelatinization temperature. The morphology, structure, crystallinity, solubility, and gelatinization and rheological properties of starch are changed after modification, improving the processing characteristics and application value of starch. This article summarizes the changes in the structure and properties of starch granules before and after enzymatic modification as well as the enzymes and methods used for starch modification, which is expected to provide reference for the application of enzyme-modified starch granules.

Key words: starch granules; starch modification; enzymatic methods; characterization methods; physicochemical properties

CLC Number:

TS231

ZHAI Yitan, BAI Yuxiang, LI Xiaoxiao, WANG Yu, QIU Lizhong, BIAN Xiliang, JIN Zhengyu. Preparation, Characterization, Physicochemical Property and Potential Application of Enzyme-Modified Starch: A Review[J]. FOOD SCIENCE, 2021, 42(7): 319-328.

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Preparation, Characterization, Physicochemical Property and Potential Application of Enzyme-Modified Starch: A Review

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