Chemically Modified Starch and Utilization in Food Stuffs
International Journal of Nutrition and Food Sciences
Volume 5, Issue 4, July 2016, Pages: 264-272
Received: May 30, 2016; Accepted: Jun. 13, 2016; Published: Jun. 29, 2016
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Authors
Sameh A. Korma, School of Food Science and Technology, Jiangnan University, Wuxi, Jiansu, China; State Key Laboratory of Food Science and Technology, Synergetic Innovation Centers of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiansu, China; Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
Kamal-Alahmad, School of Food Science and Technology, Jiangnan University, Wuxi, Jiansu, China; Laboratory of Food Enzymology and Food Chemistry, Jiangnan University, Wuxi, Jiangsu, China; Department of Food Science and Technology, Faculty of Agriculture, University of Alfurat, Deir Ezzor, Syria
Sobia Niazi, School of Food Science and Technology, Jiangnan University, Wuxi, Jiansu, China; State Key Laboratory of Food Science and Technology, Synergetic Innovation Centers of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiansu, China; National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad, Pakistan
Al-Farga Ammar, School of Food Science and Technology, Jiangnan University, Wuxi, Jiansu, China; Laboratory of Food Enzymology and Food Chemistry, Jiangnan University, Wuxi, Jiangsu, China
Farah Zaaboul, School of Food Science and Technology, Jiangnan University, Wuxi, Jiansu, China; State Key Laboratory of Food Science and Technology, Synergetic Innovation Centers of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiansu, China
Tao Zhang, School of Food Science and Technology, Jiangnan University, Wuxi, Jiansu, China; State Key Laboratory of Food Science and Technology, Synergetic Innovation Centers of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiansu, China
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Abstract
Starch consists of two main components: mainly linear amylose and highly branched amylopectin, and is stored as discrete semicrystallin granules in higher plants. Among carbohydrate polymers, starch is currently enjoying increased attention owing to its usefulness in different food products. Green leaves of plants contain chlorophyll, which is able to absorb light quanta and utilize the energy to catalyze the formation of glucose and oxygen from carbon dioxide and water. In general, modified food starches are used to provide functional attributes in food applications that native starches normally cannot provide, as starch is abundant and readily available and starch can provide an economic advantage in many applications where higher priced items such as gums otherwise must be used. Herein we discuss the chemically modified starch and reviewing its utilization in food stuffs.
Keywords
Modified Starch, Amylose, Amylopectin, Cationization, Oxidation, Stabilization, Conversion
To cite this article
Sameh A. Korma, Kamal-Alahmad, Sobia Niazi, Al-Farga Ammar, Farah Zaaboul, Tao Zhang, Chemically Modified Starch and Utilization in Food Stuffs, International Journal of Nutrition and Food Sciences. Vol. 5, No. 4, 2016, pp. 264-272. doi: 10.11648/j.ijnfs.20160504.15
Copyright
Copyright © 2016 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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