Department of Chemical Sciences, AdekunleAjasin University, Akungba-Akoko, Ondo State, Nigeria.
Food Chem. 2021 Apr 16;342:128325. doi: 10.1016/j.foodchem.2020.128325. Epub 2020 Oct 13.
The problems associated with native starches (NSs) and single modified starches were stated in order to justify dual modification of various starches. Broadly, there are two types of dual modification, i.e., homogeneous dual modification and heterogeneous dual modification. The combination of two physical modifications, e.g., (extrusion/annealing); two chemical modifications, e.g., (succinylation/cross-linking) and two enzymes modification (α-amylase/pullulanase) falls under the former classification and the latter classification is the combination of two of each of the differently stated modifications, e.g., acetylation/annealing, extrusion/succinylation, and microwave-assisted phosphorylation, etc. The classification, synthesis, properties and applications of dually modified starches were discussed. There is an attempt to elucidate the problems of each of the single modification in order to justify dual modifications. In dual modifications, the order of reactions, the reaction conditions, the medium of reaction, and the botanical sources of the various starches are very important parameters.
为了证明各种淀粉的双重改性是合理的，文中陈述了与天然淀粉（NS）和单一改性淀粉相关的问题。广义上，有两种类型的双重改性，即均相双重改性和异相双重改性。两种物理改性的组合，例如（挤压/退火）；两种化学改性的组合，例如（琥珀酸酯化/交联）和两种酶改性（α-淀粉酶/普鲁兰酶）属于前者分类，后者分类是两种不同改性的组合，例如乙酰化/退火、挤压/琥珀酸酯化和微波辅助磷酸化等。讨论了双重改性淀粉的分类、合成、性质和应用。试图阐明每种单一改性的问题，以证明双重改性的合理性。在双重改性中，反应顺序、反应条件、反应介质以及各种淀粉的植物来源是非常重要的参数。
