An Insight into the Gelatinization Properties Influencing the Modified Starches Used in Food Industry: A review

Native starch is subjected to various forms of modification to improve its structural, mechanical, and thermal properties for wider applications in the food industry. Physical, chemical, and dual modifications have a substantial effect on the gelatinization properties of starch. Consequently, this review explores and compares the different methods of starch modification applicable in the food industry and their effect on the gelatinization properties such as onset temperature (T-o), peak gelatinization temperature (T-p), end set temperature (T-c), and gelatinization enthalpy (Delta H), studied using differential scanning calorimetry (DSC). Chemical modifications including acetylation and acid hydrolysis decrease the gelatinization temperature of starch whereas cross-linking and oxidation result in increased gelatinization temperatures. Common physical modifications such as heat moisture treatment and annealing also increase the gelatinization temperature. The gelatinization properties of modified starch can be applied for the improvement of food products such as ready-to-eat, easily heated or frozen food, or food products with longer shelf life.

Automated summary

This review explores the different methods of starch modification applicable in the food industry and analyzes their effects on the gelatinization properties of starch. Chemical modifications can decrease the gelatinization temperature, while physical modifications tend to increase it. These modifications have significant implications for improving the quality and performance of food products.