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Effect of Acid Hydrolysis on Starch Structure and Functionality: A Review

Effect of Acid Hydrolysis on Starch Structure and Functionality: A Review

Shujun Wang, Les Copeland

Crit Rev Food Sci Nutr. 2015;55(8):1081-97.

PMID: 24915341

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.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP9005258-B	Starch		9005-25-8	Price

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