Waxy starch as a perspective raw material (a review)

Modern techniques in plant breeding as well as the fact that the technologies of starch isolation and modification have become more sophisticated and efficient - have enabled development of new food and non-food uses of waxy starches. This paper concerns the physical processing of these starches (via gelatinization, gelation, extrusion, annealing, and heat moisture treatment) and with their chemical and biochemical modification (e.g. acetylation or debranching of amylopectin). New food applications of waxy starches comprise e.g. emulsions, films and coatings; they are also focused on influencing digestibility and bread softening. There are also non-food uses such as fillers and reinforcing agents in polymer composites. Some of these uses are linked with nanoparticles prepared from waxy starches by various ways. (C) 2017 Elsevier Ltd. All rights reserved.