Chemical Properties of Starch and Its Application in the Food Industry

Abstract

Starch is an important food product and a versatile biomaterial used worldwide for different purposes in many industrial sectors including foods, health, textile, chemical and engineering sector. Starch versatility in industrial applications is largely defined by its physicochemical properties and functionality. Starch in its native form has limited functionality and application. But advancements in biotechnology and chemical technological have led to wide-range modification of starch for different purposes. The objective of this chapter is to examine the different chemical reactions of starch and expose the food applications of the modification products. Several literatures on starch and reaction chemistry including online journals and books were analyzed, harmonized and rationalized. The reactions and mechanisms presented are explained based on the principles of reaction chemistry. Chemical modification of starch is based on the chemical reactivity of the constituent glucose monomers which are polyhydroxyl and can undergo several reactions. Starch can undergo reactions such as hydrolysis, esterification, etherification and oxidation. These reactions give modified starches which can be used in baked foods, confectionaries, soups and salad dressings. This chapter discusses the different chemical reactions of starch, the associated changes in functionality, as well as the applications of chemically modified starches in the food industry.

Kinetics and Thermodynamics of Thermal Degradation of Different Starches and Estimation the OH Group and H2O Content on the Surface by TG/DTG-DTA

“…For every starch, the best correlation ( Table 2) was obtained for model F 1 , which means the first-order reaction, and so that model was used for the next calculations. Using the slope and intercept, it was possible to obtain the activation energy and A parameter, using the CR model-Equation (11). The results enabled obtaining other thermodynamic parameters (free energy, free enthalpy, and entropy) for the reaction.…”

Enhanced starch hydrolysis by α-amylase using copper oxide nanowires

“…In this modern era, biotechnological discoveries are increasingly evolving with starch hydrolysis and processing that could be used for many industrial applications (Egharevba et al 2019). Several starch derivatives have been formed by hydrolytic processes for the improvement of their functional attributes (Santana and Meireles 2014).…”

Xanthosoma riedelianum starch for use in the food industry

“…Starches used as a thickener in pie fillings, in food toppings, or as edible films must be preferentially transparent, while starches used in the bakery, concentrated-drink, and processed-meat sectors may have the characteristics of the analyzed starch, as a clear paste is not necessary to formulate the products (Hernández-Medina et al, 2008;Egharevba, 2020). Therefore, the starch from X. riedelianum should be used in foods where translucency is not so important, as in fillings, flans, and puddings, or in the formulation of cakes, breads, and pies, and other bakery products.…”