Department of Biotechnology and Food Technology, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa; Department of Food Technology, College of Industrial Technology, Bicol University, Legazpi, Philippines.
Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria.
Int J Biol Macromol. 2021 Apr 15;176:87-95. doi: 10.1016/j.ijbiomac.2021.02.066. Epub 2021 Feb 9.
Native starches are unsuitable for most industrial applications. Therefore, they are modified to improve their application in the industry. Starch may be modified using enzymatic, genetic, chemical, and physical methods. Due to the demand for safe foods by consumers, researchers are focusing on the use of cheap, safe and environmentally friendly methods such as the use of physical means for starch modification. Microwave heating of starch is a promising physical method for starch modification due to its advantages such as homogeneous operation throughout the whole sample volume, shorter processing time, greater penetration depth and better product quality. More recently, the use of synergistic methods for starch modification is being encouraged because they confer better functionality on starch than single methods. This review summarizes the present knowledge on the structure and physicochemical properties of starches from different botanical origins modified using microwave heating alone and in combination with other starch modification methods.
天然淀粉不适合大多数工业应用。因此，对其进行改性以改善其在工业中的应用。淀粉可以通过酶法、遗传、化学和物理方法进行改性。由于消费者对安全食品的需求，研究人员专注于使用便宜、安全且环保的方法，例如使用物理手段进行淀粉改性。由于微波加热淀粉具有整个样品体积均匀操作、较短的加工时间、更大的穿透深度和更好的产品质量等优点，因此它是一种很有前途的物理淀粉改性方法。最近，人们鼓励使用协同方法对淀粉进行改性，因为它们赋予淀粉比单一方法更好的功能。本综述总结了单独使用微波加热以及与其他淀粉改性方法联合使用时，不同植物来源的淀粉的结构和物理化学性质的现有知识。
