A Prospective Review on the Research Progress of Citric Acid Modified Starch

Citric acid (CA) treatment is a convenient, mild and environmentally friendly strategy to modify the composition, structure and function of starch through hydrolysis and esterification, which expands the application of starch in industry. In this paper, the effects of CA modification on amylose cont...

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Detalles Bibliográficos
Autores principales: Zhang, Ming, Jia, Hongyu, Wang, Bin, Ma, Chao, He, Fatao, Fan, Qi, Liu, Wei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Perspective
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914069/
https://www.ncbi.nlm.nih.gov/pubmed/36765987
http://dx.doi.org/10.3390/foods12030458
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author Zhang, Ming
Jia, Hongyu
Wang, Bin
Ma, Chao
He, Fatao
Fan, Qi
Liu, Wei
author_facet Zhang, Ming
Jia, Hongyu
Wang, Bin
Ma, Chao
He, Fatao
Fan, Qi
Liu, Wei
author_sort Zhang, Ming
collection PubMed
description Citric acid (CA) treatment is a convenient, mild and environmentally friendly strategy to modify the composition, structure and function of starch through hydrolysis and esterification, which expands the application of starch in industry. In this paper, the effects of CA modification on amylose content, amylopectin chain length distribution, microscopic morphology, solubility and swelling ability, thermodynamic properties, gelatinization properties, digestibility properties, texture properties and the film-forming properties of starch were summarized. The application status and development trend of CA modified starch were reviewed, which has important implications for the targeted utilization of CA modified starch in the future.
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spelling pubmed-99140692023-02-11 A Prospective Review on the Research Progress of Citric Acid Modified Starch Zhang, Ming Jia, Hongyu Wang, Bin Ma, Chao He, Fatao Fan, Qi Liu, Wei Foods Perspective Citric acid (CA) treatment is a convenient, mild and environmentally friendly strategy to modify the composition, structure and function of starch through hydrolysis and esterification, which expands the application of starch in industry. In this paper, the effects of CA modification on amylose content, amylopectin chain length distribution, microscopic morphology, solubility and swelling ability, thermodynamic properties, gelatinization properties, digestibility properties, texture properties and the film-forming properties of starch were summarized. The application status and development trend of CA modified starch were reviewed, which has important implications for the targeted utilization of CA modified starch in the future. MDPI 2023-01-18 /pmc/articles/PMC9914069/ /pubmed/36765987 http://dx.doi.org/10.3390/foods12030458 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Perspective
Zhang, Ming
Jia, Hongyu
Wang, Bin
Ma, Chao
He, Fatao
Fan, Qi
Liu, Wei
A Prospective Review on the Research Progress of Citric Acid Modified Starch
title A Prospective Review on the Research Progress of Citric Acid Modified Starch
title_full A Prospective Review on the Research Progress of Citric Acid Modified Starch
title_fullStr A Prospective Review on the Research Progress of Citric Acid Modified Starch
title_full_unstemmed A Prospective Review on the Research Progress of Citric Acid Modified Starch
title_short A Prospective Review on the Research Progress of Citric Acid Modified Starch
title_sort prospective review on the research progress of citric acid modified starch
topic Perspective
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914069/
https://www.ncbi.nlm.nih.gov/pubmed/36765987
http://dx.doi.org/10.3390/foods12030458
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