starchmodifying
Starch modifying, also known as starch modification, refers to processes that alter the physical, chemical, and functional properties of starch to meet specific end-use requirements. It encompasses physical, chemical, enzymatic, and combination methods designed to change viscosity, stability, texture, film-forming ability, and shelf life.
Physical methods include heat treatment under controlled moisture, extrusion, annealing, and irradiation, which can alter granule
Chemical methods involve functional group modification, including esterification (such as acetylation or hydroxypropylation) to improve stability
Enzymatic modification uses starch-degrading or cross-linking enzymes to tailor molecular weight and branching with potentially fewer
Modified starches find applications across food, pharmaceutical, paper, textile, and bioplastics sectors. In food, they act
Regulatory and safety considerations depend on the modification type and jurisdiction; many modified starches are regulated