Materials Science and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala 695019, India.
Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India.
Food Chem. 2024 Oct 15;455:139914. doi: 10.1016/j.foodchem.2024.139914. Epub 2024 May 29.
Urea is also known as carbamide, an inexpensive and eco-friendly additive for starch functionalization. This article reviews the potential role of urea in starch modification, with the prominence of the mechanism of urea action, alterations in the starch structure and functional properties. In addition, current literature conveys the prospective effect of urea in fabricating starch films for food packaging, and the relevant areas that need to be covered in the forthcoming research are specified at the end of the article section. Urea can modify the diverse physico-chemical and functional properties of starch. Starch-based films exhibit pronounced effects on their mechanical and barrier properties upon the incorporation of urea, although this effect strongly depends on the urea content and degree of substitution (DS). Overall, urea holds great potential for use in the starch and bioplastic film industries, as it produces biocompatible derivatives with desirable performance.
尿素也被称为碳酰胺，是一种廉价且环保的淀粉功能化添加剂。本文综述了尿素在淀粉改性中的潜在作用，重点介绍了尿素作用的机制、淀粉结构和功能性质的变化。此外，现有文献还介绍了尿素在制备用于食品包装的淀粉薄膜方面的潜在作用，并在文章结尾部分指出了未来研究中需要涵盖的相关领域。尿素可以改变淀粉的多种物理化学和功能性质。在添加尿素后，基于淀粉的薄膜对其机械和阻隔性能表现出显著的影响，尽管这种影响强烈依赖于尿素的含量和取代度（DS）。总的来说，尿素在淀粉和生物塑料薄膜行业中具有很大的应用潜力，因为它可以生产出具有理想性能的生物相容性衍生物。
