Chemical Modifications of Starch; A Prospective for Sweet Potato Starch

Dhiya Eddine  Bensaad; Mohammed  Saleh; Khalid  Ismail; Youngseung  Lee; George   Ondier

doi:10.35516/jjas.v18i4.802

Authors

Dhiya Eddine Bensaad he University of Jordan, 11942, Amman, Jordan https://orcid.org/0000-0002-0842-8808
Mohammed Saleh The University of Jordan, 11942, Amman, Jordan https://orcid.org/0000-0002-7263-7065
Khalid Ismail The University of Jordan, 11942, Amman, Jordan https://orcid.org/0000-0002-7606-3863
Youngseung Lee Dankook University, Republic of Korea https://orcid.org/0000-0001-8542-8724
George Ondier Houston, TX, 77041, USA https://orcid.org/0000-0002-4111-523X

DOI:

https://doi.org/10.35516/jjas.v18i4.802

Keywords:

Modified starches, Chemical modification, Cross-linking, Physicochemical properties, Sweet potato

Abstract

The current review presents the potential chemical modifications and applications of sweet potato starch in food and non-food industries. Native starch in general and particularly sweet potato starch characteristics have several functional features and applications in biomedicine as well as in the food industry. Modified starch is expected to enhance such characteristics as discussed in this review. For instance, due to the polymeric and branching nature of starch; the starch is usually less soluble, absorbs less water and oil, and shows a strong ability to bind to iodine. Also, native starches have significantly lower digestibility values under enzymatic treatment. Starch modifications, therefore are designed to enhance one or more of the above-mentioned limitations; thereby, modification of starch can alter the physicochemical characteristics of the native starch to improve its functional characteristic.

Starches can be modified using physical methods (annealing, heat moisture treatment, pre-gelatinization, and other non-thermal processes), chemical methods (etherification, acetylation, acid modification, cationic linking, esterification, cross-linking, and oxidation), enzymatic modification methods, genetic alteration process or combination of them.

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Author Biographies

Dhiya Eddine Bensaad, he 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, Republic of Korea

Departement of Food Science and Nutrition, Dankook University, Republic of Korea

George Ondier, Houston, TX, 77041, USA

Taylor Laboratories, Houston, TX, 77041, USA

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