Properties and application of modified starches in food production

Abstract

Starch is the most abundant organic compound found in nature after cellulose. The properties of native starch do not always meet the requirements for a multitude of industrial applications. Functional limitations of native starch can be overcome by modifications of physical, chemical and enzymatic methods to broaden its applications. In this article, some common chemical modifications such as esterification, etherification, crosslinking of starch, as well as dual modification of physical and chemical method or chemical and enzymatic method, have been reviewed. This article also highlighted the application of chemical modified starch in food industry. The analysis of literary and Internet sources showed that among the additives used in the food industry, modified starches occupy a special place, and their use in modern food technologies as structure-forming additives allows for the creation of a wide range of products. A review of the literature showed the lack of a sufficient number of works and developments on studying the properties of modified starches and establishing the changes that occur in the starch molecule during processing. Their ability to form pastes was studied, the gelatinizing ability of modified starches was studied according to the organoleptic indicators of the formed pastes. The article establishes the influence of various types of modification on the crystallinity of modified starch and its properties. Analysis of the nature of the diffractograms of potato starch shows that after modification, the relative degree of crystallinity generally changes due to the breaking of existing bonds, as well as the formation of new ones in the process of modification. Since the decrease in the degree of crystallinity leads to a better attack of starch by enzymes, the human body better assimilates products that have undergone the destruction process, but the use of cross-linked and oxidized starches allows you to obtain pastes of the required structure.