Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson 29634, USA.
Department of Chemical Sciences, Adekunle Ajasin University, Akungba-Akoko, Ondo State, Nigeria.
Carbohydr Polym. 2022 Jul 1;287:119265. doi: 10.1016/j.carbpol.2022.119265. Epub 2022 Feb 19.
Native starches are modified to overcome the shortcoming, including retrogradation, syneresis, and low water-holding potential, which limit their industrial applications. The enzymatic modification includes designing a starch with a new structure. The molecular mass, branch chain-length distribution, and amylose/amylopectin ratio can be altered by enzymatic reactions when the enzymes react with gelatinized starch. The enzymatic modification directly affects the properties of the modified starch, including in freeze-thaw stability of gels and retardation of retrogradation during storage. Various enzymatic modifications of starch have been attempted for novel applications to the food industry as food ingredients, the enhancement of product quality, and the improvement of the efficiency of food processing. This review article addresses the key enzymes used for starch modifications, their mechanism of action, functionality and discusses new challenges and opportunities for effective modification. Also, the current review will give a critical snapshot of the applications for starch modifications in food industries.
天然淀粉经过改性可以克服回生、沥滤和持水性低等缺点，从而限制了它们在工业上的应用。酶改性包括设计具有新结构的淀粉。当酶与糊化淀粉反应时，酶反应可以改变淀粉的分子量、支链长度分布和直链淀粉/支链淀粉的比例。酶改性直接影响改性淀粉的性质，包括凝胶的冻融稳定性以及储存过程中回生的延缓。已经尝试了各种淀粉的酶改性，以将其用作食品工业中的食品成分，提高产品质量，并提高食品加工的效率。本文讨论了用于淀粉改性的关键酶、它们的作用机制、功能，并讨论了有效改性的新挑战和机遇。此外，本综述还对淀粉改性在食品工业中的应用进行了批判性概述。
