Food and Fermentation Industries >

2019 , Vol. 45 >Issue 19: 307 - 315

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.021156

Overview and special review

Structural and physicochemical properties of modified starch by dynamic high pressure microfluidization: A review

  • YOU Qingxiang ,
  • ZENG Hongliang ,
  • CHEN Peilin ,
  • LIN Yan ,
  • ZHENG Baodong ,
  • ZHANG Yi
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  • 1(College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China)
    2(Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou 350002, China)
    3(China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fuzhou 350002, China)

Revised date: 2019-06-25

  Online published: 2019-11-15

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Abstract

Dynamic high-pressure microfluidization, as an effective physical modification method for food macromolecules, can significantly change the size of starch granules, improve solubility, digestibility, and reduce crystallinity, gelatinization and viscosity. The effects of dynamic high-pressure microfluidization on starch structure, physicochemical and digestive properties were reviewed. Since most of the current researches focus on the effects of dynamic high-pressure microfluidization on the apparent properties and physicochemical properties of starch, few of them analyze the correlation between starch structural properties and physicochemical properties. This paper summarized the potential correlation between the structural properties and physicochemical properties of starch during dynamic high-pressure microfluidic technology treatment. It was found that the solubility of starch was related to the particle size, and the gelatinization temperature was related to the length of the molecular chain. It is concluded that the dynamic high-pressure microfluidization is a new method superior to the traditional starch modification technology, which can provide new ideas for the directional preparation and application of starch with specific structure. Finally, aiming at the shortcomings of the existing researches, the future research direction of dynamic high-pressure microfluidization modified starch is prospected, in order to provide a theoretical basis for the development of starch products.

Key words： dynamic high pressure microfluidization; physical modification; starch; structural properties; physicochemical properties

Cite this article

YOU Qingxiang , ZENG Hongliang , CHEN Peilin , LIN Yan , ZHENG Baodong , ZHANG Yi . Structural and physicochemical properties of modified starch by dynamic high pressure microfluidization: A review[J]. Food and Fermentation Industries, 2019 , 45(19) : 307 -315 . DOI: 10.13995/j.cnki.11-1802/ts.021156

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