Physical Modification
Inquiry
Why Do We Modify Starch?
Starch is easily extracted from plant raw materials and is widely used in various industries. Due to functional limitations like being insoluble at room temperature, thermal disintegration, and being prone to retrogradation, the application prospects of natural starch are blocked. To improve quality, overcome limitations of natural starch, and broaden its value in industry, attention has been paid to the development and application of modified starch. In the food production process, modified starch is not added to improve the nutritional value, but to increase the taste and quality and to change the structure of processed foods.
What Is Physical Modification?
Physical modification technology is eco-friendly and economical to modify starch properties without any chemical entity for reaction processes. It simply changes the structural arrangement of molecules and the morphology of starch granules, resulting in the alteration of multiple functionalities such as water absorption, solubility, swelling capacity, and pasting and gelation ability of starch, which depends on the extent of modification. Currently, physical modification methods generally include thermal treatment and non-thermal treatment.
Fig.1 Commonly used physical modification of starch. (Wang, et al., 2020)
Physical Modification Service
Physical modification is high potential due to safety, cost-effectiveness, and environmental friendliness, generating no chemical wastes. With these characteristics and advantages, it has become a relatively fast-developing method in starch alteration methods. CD BioGlyco integrates a variety of novel technologies in the physical modification of starch, and great efforts have been made in modified starch manufacture by various physical techniques to ensure that clients get satisfactory modification strategies. We provide various categories of physical modification technologies for starch manufacture.
Pregelatinized starch has a special structure and the ability to form a paste in cold water. It reduces heat loss and saves the processing in later applications.
During the annealing process, the semicrystalline structure of starch granules is reorganized, leading to greater stability of the granules.
HMT processing heat starch at temperatures above the glass transition temperature with a low water content, and the results vary according to the starch source and process variables.
Cold plasma treatment is generally subdivided into atmospheric-pressure and low-pressure plasmas, both of which are widely used in food processing.
Non-thermal physical modification involves ultra-high pressure, microwave, ultrasonication, irradiation, pulse electric field, micronization, etc.
Applications
- Modified starch mass production without chemical agents and residues
- Starch byproduct development
- Development of homology of medicine and food
Highlights
- Continuous and large-scale production methods
- Highly efficient, environmentally friendly, and safe
- Generating no chemical wastes
CD BioGlyco is at the forefront of One-Stop Solution for Carbohydrate Manufacture. We provide clients with reliable Native Starch Manufacture Service and Modified Starch Manufacture Service. If you are interested in our services, please contact us for more information.
References
- Wang, S.J.; et al. Starch modification and application. Starch Structure, Functionality and Application in Foods. 2020: 131-149.
- Agama-Acevedo, E.; et al. Effect of drying method and hydrothermal treatment of pregelatinized Hylon VII starch on resistant starch content. Food Hydrocolloids. 2018, 77: 817-824.
- Jeniffer, P.R.; et al. Annealing process improves the physical, functional, thermal, and rheological properties of Andean oca (Oxalis tuberosa) starch. Journal of Food Process Engineering. 2021, 44(6): e13702.
- Kathlyn, S.; et al. Impacts and potential applications: A review of the modification of starches by heat-moisture treatment (HMT). Food Hydrocolloids. 2021, 117: 106690.
- Zhang, B.; et al. Impacts of cold plasma technology on sensory, nutritional and safety quality of food: A Review. Foods. 2022, 11(18): 2818.
- He, R.D.; et al. Starch Modification with Molecular Transformation, Physicochemical Characteristics, and Industrial Usability: A State-of-the-Art Review. Polymers. 2023, 15(13): 2935.
For research use only. Not
intended for any clinical use.
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