Recent Advances in Electro-assisted Modification of Starch

doi:10.7506/spkx1002-6630-20210506-033

FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (11): 254-264.doi: 10.7506/spkx1002-6630-20210506-033

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Recent Advances in Electro-assisted Modification of Starch

LI Dandan, TAO Yang, YANG Na, HAN Yongbin

(1. Whole Grain Food Engineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)

Online:2022-06-15 Published:2022-06-30

Abstract

Abstract: Electric field treatment is a green, efficient, and continuous technology that can significantly enhance the efficiency and selectivity of starch modification. In this paper, we introduce readers to the principle, advantages and disadvantages of the current electric field techniques, and outline the current status of their application in the chemical and enzymatic modification of starch. Moreover, we discuss the mechanism of the electro-assisted modification of starch and the key factors influencing it, as well as future prospects for the application of the electric field techniques in the deep processing of starch.

Key words: electric field technique; starch; modification; thermal effect; non-thermal effect

CLC Number:

TS236.9

LI Dandan, TAO Yang, YANG Na, HAN Yongbin. Recent Advances in Electro-assisted Modification of Starch[J]. FOOD SCIENCE, 2022, 43(11): 254-264.

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Recent Advances in Electro-assisted Modification of Starch

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