Recent Advances in Techniques for Starch Esters and the Applications: A Review

Foods

Charles S. Brennan¹  Margaret Brennan¹  Zhong Han²  Xin-An Zeng²  Jing Hong² 

[1] Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 85084, New Zealand;School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, Guangdong, China;

关键词: starch;    esterification;    dual modification;    activation;    catalyst;    microwave;    pulsed electric fields;    high pressure;    high temperature;    oxidation;    cross-linking;    application;   

DOI  :  10.3390/foods5030050

来源: DOAJ

【 摘 要 】

Esterification is one of the most important methods to alter the structure of starch granules and improve its applications. Conventionally, starch esters are prepared by conventional or dual modification techniques, which have the disadvantages of being expensive, have regent overdoses, and are time-consuming. In addition, the degree of substitution (DS) is often considered as the primary factor in view of its contribution to estimate substituted groups of starch esters. In order to improve the detection accuracy and production efficiency, different detection techniques, including titration, nuclear magnetic resonance (NMR), Fourier transform infrared spectroscopy (FT-IR), thermal gravimetric analysis/infrared spectroscopy (TGA/IR) and headspace gas chromatography (HS-GC), have been developed for DS. This paper gives a comprehensive overview on the recent advances in DS analysis and starch esterification techniques. Additionally, the advantages, limitations, some perspectives on future trends of these techniques and the applications of their derivatives in the food industry are also presented.

【 授权许可】

Unknown