Research Progress in the Effect of Thermal Treatments on the Structural and Physicochemical Properties of Starch(Online First, Recommended Article)

Archive > Volume 29 Issue 3 > 2021,29(3):111-117 Prev Next

Food Processing

Research Progress in the Effect of Thermal Treatments on the Structural and Physicochemical Properties of Starch(Online First, Recommended Article)

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Abstract:

Starch is a very important plant polysaccharide, which is also an important industrial raw material for food production and processing. Since natural starch has poor heat, shear and acid resistance, and is easy to retrograde. It is necessary to carry out physical modification, chemical modification and enzyme modification. Among starch modification, especially chemical modification, chemical reagents are easy to remain in modified starch, so rapid and safe physical modification has attracted more and more attention. In physical modification, thermal processing modification is widely used. This paper summarizes the effects of six thermally treated technologies on the structure and properties of starch, aiming to provide a theoretical reference for the research on physicochemical properties of physically modified starch, in order to provide a certain theoretical basis for the production and development of starch with specific needs.

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