a College of Food Science and Technology , Huazhong Agricultural University , Wuhan , China.
Crit Rev Food Sci Nutr. 2017 Aug 13;57(12):2691-2705. doi: 10.1080/10408398.2015.1087379.
The development of green material in the last decade has been increased, which tends to reduce the impact of humans on the environment. Starch as an agro-sourced polymer has become very popular recently due to its characteristics, such as wide availability, low cost, and total compostability without toxic residues. Starch is the most abundant organic compound found in nature after cellulose. Starches are inherently unsuitable for most applications and, therefore, must be modified physically and/or chemically to enhance their positive attributes and/or to minimize their defects. Modification of starches is generally carried out by using physical methods that are simple and inexpensive due to the absence of chemical agents. However, chemical modification involves the exploitation of hydroxyl group present in the starches that brings about the desired results for the utilization of starches for specific applications. All these techniques have the tendency to produce starches with altered physicochemical properties and modified structural attributes for various food and nonfood applications. This paper reviews the recent knowledge and developments using physical modification methods, some chemical modification methods, and a combination of both to produce a novel molecule with substantial applications, in food industry along with future perspectives.
过去十年中，绿色材料的发展得到了加强，这有助于减少人类对环境的影响。淀粉作为一种源自农业的聚合物，由于其特点，如广泛的可用性、低成本和完全可堆肥而没有有毒残留物，最近变得非常流行。淀粉是自然界中仅次于纤维素的最丰富的有机化合物。淀粉本身不适合大多数应用，因此必须进行物理和/或化学改性，以增强其积极属性和/或最小化其缺陷。淀粉的改性通常通过使用物理方法来进行，由于没有化学试剂，这些方法简单且廉价。然而，化学改性涉及到利用淀粉中存在的羟基，为淀粉在特定应用中的利用带来所需的结果。所有这些技术都有可能生产出具有改变的物理化学性质和改性结构属性的淀粉，用于各种食品和非食品应用。本文综述了使用物理改性方法、一些化学改性方法以及两者结合的最新知识和进展，以生产具有广泛应用的新型分子，包括食品工业以及未来的展望。
