Enzymatic advances in starch modification: Creating functional derivatives and exploring applications

IF 4.8 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
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引用次数: 0

Abstract

Enzyme based starch modification has attracted much attention form recent years due to formation various functional derivatives with novel processing and functional properties such as resistant to digestion, thermos-reversible gel formation, etc. It has emerges as a promising method due to their high specificity, safety, and eco-friendly nature. Starch-modifying enzymes hydrolyse or form glycosidic bonds causing alteration in the amylose/amylopectin ratio, molecular weight and distribution of branch chain-length that has reduced limitation possessed by NSs i.e., low water-holding capacity, insolubility, syneresis retrogradation, etc. The review delves into the key enzymes used for modifying starch, affecting the structural and functional properties of starch. These alteration in starch properties provide guidelines in designing a new starch-based products with desired structure and properties for the food industry.

Abstract Image

淀粉改性的酶学进展:创造功能性衍生物并探索其应用
近年来,基于酶的淀粉改性备受关注,因为它能形成各种具有新颖加工和功能特性的功能衍生物,如抗消化、热可逆凝胶形成等。由于其高度特异性、安全性和环保性,它已成为一种很有前景的方法。淀粉改性酶可水解或形成糖苷键,从而改变直链淀粉/支链淀粉的比例、分子量和支链长度的分布,从而减少 NSs 所具有的限制,即低持水能力、不溶性、滞后逆变等。本综述深入探讨了用于改变淀粉、影响淀粉结构和功能特性的关键酶。这些淀粉特性的改变为食品工业设计具有所需结构和特性的新型淀粉基产品提供了指导。
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来源期刊
Food Bioscience
Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry
CiteScore
6.40
自引率
5.80%
发文量
671
审稿时长
27 days
期刊介绍: Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.
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