The effect of non-thermal physical modification on the structure, properties and chemical activity of starch: A review

Ning Wang; Chen Li; Di Miao; Hanxue Hou; Yangyong Dai; Yong Zhang; Bin Wang

doi:10.1016/j.ijbiomac.2023.126200

The effect of non-thermal physical modification on the structure, properties and chemical activity of starch: A review

Int J Biol Macromol. 2023 Aug 9:251:126200. doi: 10.1016/j.ijbiomac.2023.126200. Online ahead of print.

Authors

Ning Wang¹, Chen Li¹, Di Miao², Hanxue Hou¹, Yangyong Dai³, Yong Zhang⁴, Bin Wang¹

Affiliations

¹ College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China.
² College of Life Science, Shandong Agricultural University, Tai'an, Shandong 271018, China.
³ College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China. Electronic address: dyyww@sdau.edu.cn.
⁴ College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China.

PMID: 37567534
DOI: 10.1016/j.ijbiomac.2023.126200

Abstract

Non-thermal physical treatments has obvious advantages in regulating the structure and properties of starch compared with chemical treatment. Hance, this article summarized and compared the effects of three kinds of non-thermal physical treatments including grinding and ball milling, high hydrostatic pressure and ultrasonic on the structure, properties and chemical activity of starches from different plants. The potential applications of non-thermal physical modified starch were introduced. And strategies to solve the problems in the current research were put forward. It is found that although starch has a dense structure, the starch granules could be deformed under three kinds of non-thermal physical treatments, which could damage the granule morphology, microstructure, and crystal structure of starch, reduce particle size, increase solubility and swelling power, and promote starch gelatinization. Three kinds of non-thermal physical treated starch could be used as flocculant thickener, starch based edible films and fat substitutes. Non-thermal physical treatments caused the structure of starch to undergo three stages, which were similar to mechanochemical effects. When starch was in the stress stage and the transition stage from aggregation to agglomeration, its active sites significantly increase and move inward, ultimately leading to a significant increase in the chemical activity of starch.

Keywords: Chemical activity; Non-thermal physical treatments; Properties; Rheological properties; Structure.

Publication types

Review