International Journal of Nutrition and Food Sciences

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Chemically Modified Starch and Utilization in Food Stuffs

Received: 30 May 2016    Accepted: 13 June 2016    Published: 29 June 2016
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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.

DOI 10.11648/j.ijnfs.20160504.15
Published in International Journal of Nutrition and Food Sciences (Volume 5, Issue 4, July 2016)
Page(s) 264-272
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Modified Starch, Amylose, Amylopectin, Cationization, Oxidation, Stabilization, Conversion

References
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[6] Almanza-Benitez, S., P. Osorio-Díaz, G. Méndez-Montealvo, J. J. Islas-Hernández, and L. A. Bello-Perez, Addition of acid-treated unripe plantain flour modified the starch digestibility, indigestible carbohydrate content and antioxidant capacity of semolina spaghetti. LWT - Food Science and Technology, 2015. 62 (2): p. 1127-1133.
[7] Machado, L. C., V. B. Pelegati, and A. L. Oliveira, Study of simple microparticles formation of limonene in modified starch using PGSS – Particles from gas-saturated suspensions. The Journal of Supercritical Fluids, 2016. 107: p. 260-269.
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[11] Carlos-Amaya, F., Perla Osorio-Diaz, Edith Agama-Acevedo, Hernani Yee-Madeira, and Luis Arturo Bello-Pérez, Physicochemical and Digestibility Properties of Double Modified Banana (Musa paradisiaca L.) Starches. Journal of Agricultural and Food Chemistry, 2011. 59 (4): p. 1376-1382.
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[13] Namazi, H., F. Fathi, and A. Dadkhah, Hydrophobically modified starch using long-chain fatty acids for preparation of nanosized starch particles. Scientia Iranica, 2011. 18 (3): p. 439-445.
[14] He, J., J. Liu, and G. Zhang, Slowly Digestible Waxy Maize Starch Prepared by Octenyl Succinic Anhydride Esterification and Heat−Moisture Treatment: glycemic Response and Mechanism. Biomacromolecules, 2007. 9 (1): p. 175-84.
Author Information
  • 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

  • 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

  • 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

  • School of Food Science and Technology, Jiangnan University, Wuxi, Jiansu, China; Laboratory of Food Enzymology and Food Chemistry, Jiangnan University, Wuxi, Jiangsu, China

  • 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

  • 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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  • APA Style

    Sameh A. Korma, Kamal-Alahmad, Sobia Niazi, Al-Farga Ammar, Farah Zaaboul, et al. (2016). Chemically Modified Starch and Utilization in Food Stuffs. International Journal of Nutrition and Food Sciences, 5(4), 264-272. https://doi.org/10.11648/j.ijnfs.20160504.15

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    ACS Style

    Sameh A. Korma; Kamal-Alahmad; Sobia Niazi; Al-Farga Ammar; Farah Zaaboul, et al. Chemically Modified Starch and Utilization in Food Stuffs. Int. J. Nutr. Food Sci. 2016, 5(4), 264-272. doi: 10.11648/j.ijnfs.20160504.15

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    AMA Style

    Sameh A. Korma, Kamal-Alahmad, Sobia Niazi, Al-Farga Ammar, Farah Zaaboul, et al. Chemically Modified Starch and Utilization in Food Stuffs. Int J Nutr Food Sci. 2016;5(4):264-272. doi: 10.11648/j.ijnfs.20160504.15

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  • @article{10.11648/j.ijnfs.20160504.15,
      author = {Sameh A. Korma and Kamal-Alahmad and Sobia Niazi and Al-Farga Ammar and Farah Zaaboul and Tao Zhang},
      title = {Chemically Modified Starch and Utilization in Food Stuffs},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {5},
      number = {4},
      pages = {264-272},
      doi = {10.11648/j.ijnfs.20160504.15},
      url = {https://doi.org/10.11648/j.ijnfs.20160504.15},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijnfs.20160504.15},
      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.},
     year = {2016}
    }
    

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  • TY  - JOUR
    T1  - Chemically Modified Starch and Utilization in Food Stuffs
    AU  - Sameh A. Korma
    AU  - Kamal-Alahmad
    AU  - Sobia Niazi
    AU  - Al-Farga Ammar
    AU  - Farah Zaaboul
    AU  - Tao Zhang
    Y1  - 2016/06/29
    PY  - 2016
    N1  - https://doi.org/10.11648/j.ijnfs.20160504.15
    DO  - 10.11648/j.ijnfs.20160504.15
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 264
    EP  - 272
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20160504.15
    AB  - 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.
    VL  - 5
    IS  - 4
    ER  - 

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