Recent Advances in Physical, Enzymatic, and Genetic Modifications of Starches


  • Dhiya Eddine Bensaad The University of Jordan, 11942, Amman, Jordan
  • Mohammed Saleh The University of Jordan, 11942, Amman, Jordan
  • Khalid Ismail The University of Jordan, 11942, Amman, Jordan
  • Youngseung Lee Dankook University, Cheonan-si 31116, Republic of Korea



Dual modification, Enzymatic modification, Genetic modification, Physical modification, Physicochemical properties


The current review presents the potential physical modification devised into thermal which includes pre-gelatinization and hydrothermal processing (i.e., annealing (ANN) and heat-moisture treatment (HMT)) and nonthermal modifications (i.e., high-pressure processing (HPP), micronization, ultrasonication, and pulsed electric field (PEF)). Rather than physical modification; enzymatic modification by single enzyme treatment, debranching enzymes, and multienzyme synergetic treatment was discussed. Genetic modification was also discussed as a potential starch modification for better utilization of starch.


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Author Biographies

Dhiya Eddine Bensaad, The University of Jordan, 11942, Amman, Jordan

Department of Nutrition and Food Technology, The University of Jordan, 11942, Amman, Jordan

Mohammed Saleh, The University of Jordan, 11942, Amman, Jordan

 Department of Nutrition and Food Technology, The University of Jordan, 11942, Amman, Jordan

Khalid Ismail, The University of Jordan, 11942, Amman, Jordan

 Department of Nutrition and Food Technology, The University of Jordan, 11942, Amman, Jordan

Youngseung Lee, Dankook University, Cheonan-si 31116, Republic of Korea

 Department of Food Science and Nutrition, Dankook University, Cheonan-si 31116, Republic of Korea


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How to Cite

Bensaad, D. E. . ., Saleh, M., Ismail, K. ., & Lee, Y. . (2022). Recent Advances in Physical, Enzymatic, and Genetic Modifications of Starches . Jordan Journal of Agricultural Sciences, 18(3), 245–258.