Zarski Arkadiusz, Kapusniak Kamila, Ptak Sylwia, Rudlicka Magdalena, Coseri Sergiu, Kapusniak Janusz
Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland.
"Petru Poni" Institute of Macromolecular Chemistry, Romanian Academy, 41 A, Gr. Ghica Voda Alley, 700487 Iasi, Romania.
Polymers (Basel). 2024 Feb 21;16(5):597. doi: 10.3390/polym16050597.
It has long been known that starch as a raw material is of strategic importance for meeting primarily the nutritional needs of people around the world. Year by year, the demand not only for traditional but also for functional food based on starch and its derivatives is growing. Problems with the availability of petrochemical raw materials, as well as environmental problems with the recycling of post-production waste, make non-food industries also increasingly interested in this biopolymer. Its supporters will point out countless advantages such as wide availability, renewability, and biodegradability. Opponents, in turn, will argue that they will not balance the problems with its processing and storage and poor functional properties. Hence, the race to find new methods to improve starch properties towards multifunctionality is still ongoing. For these reasons, in the presented review, referring to the structure and physicochemical properties of starch, attempts were made to highlight not only the current limitations in its processing but also new possibilities. Attention was paid to progress in the non-selective and selective functionalization of starch to obtain materials with the greatest application potential in the food (resistant starch, dextrins, and maltodextrins) and/or in the non-food industries (hydrophobic and oxidized starch).
长期以来，人们都知道淀粉作为一种原材料，对于满足全球主要人口的营养需求具有战略重要性。年复一年，不仅对传统淀粉食品，而且对基于淀粉及其衍生物的功能性食品的需求都在增长。石化原料供应方面的问题，以及生产后废料回收利用的环境问题，使得非食品行业也越来越关注这种生物聚合物。其支持者会指出淀粉具有无数优点，如广泛可得、可再生和可生物降解。而反对者则会争辩说，这些优点无法抵消其加工和储存方面的问题以及较差的功能特性。因此，寻找改善淀粉多功能特性新方法的竞争仍在继续。出于这些原因，在本综述中，参考淀粉的结构和物理化学性质，不仅试图突出其加工过程中目前存在的局限性，还试图突出新的可能性。重点关注了淀粉非选择性和选择性功能化方面的进展，以获得在食品（抗性淀粉、糊精和麦芽糊精）和/或非食品行业（疏水淀粉和氧化淀粉）中具有最大应用潜力的材料。
