The DOI matches its Crossref record; 124 of the 124 references it cites were found in a registry or an index.
Effect of Acid Hydrolysis on Starch Structure and Functionality: A Review
Abstract
Acid hydrolysis is an important chemical modification that can significantly change the structural and functional properties of starch without disrupting its granular morphology. A deep understanding of the effect of acid hydrolysis on starch structure and functionality is of great importance for starch scientific research and its industrial applications. During acid hydrolysis, amorphous regions are hydrolyzed preferentially, which enhances the crystallinity and double helical content of acid hydrolyzed starch. This review discusses current understanding of the effect of acid hydrolysis on starch structure and functionality. The effects of acid hydrolysis on amylose content, chain length distribution of amylopectin molecules, molecular and crystalline organization (including lamellar structure) and granular morphology are considered. Functional properties discussed include swelling power, gelatinization, retrogradation, pasting, gel texture, and in vitro enzyme digestibility. The paper also highlights some promising applications of acid hydrolyzed starch (starch nanocrystals) in the preparation of biodegradable nanocomposites, bio-hydrogen, and slowly digestible starch-based healthy foods.
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Cites
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Cited by
Pea Protein and Starch: Functional Properties and Applications in Edible Films
Farshi, P., Mirmohammadali, S. N., Rajpurohit, B., Smith, J. S., & Li, Y. (2024) · Journal of Agriculture and Food Research · doi:10.1016/j.jafr.2023.100927 · Cited by 78
Metadata
- Authors
- Wang, S., & Copeland, L.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2015-01-28
- Volume
- 55
- Issue
- 8
- Pages
- 1081-1097
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2077098132
- Cited by
- 490
- References
- 124
- FWCI
- 6.03
- Type
- journal article
- Language
- en
- Open access
- closed
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