1. Recent advancements in cross-linked starches for food applications- a review.
- Author
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Punia Bangar, Sneh, Sunooj, K.V., Navaf, Muhammed, Phimolsiripol, Yuthana, and Whiteside, William Scott
- Subjects
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SODIUM tripolyphosphate , *LOW temperatures , *EPICHLOROHYDRIN , *HIGH temperatures , *RHEOLOGY - Abstract
The industrial food applications of native starches are limited due to their limited resistance to shear, susceptibility to thermal decomposition, and high tendency for retrogradation. Cross-linking of starches adds intra and inter-molecular bonds at various locations in the starch molecule that result in the stability of the granule and enhance functional attributes. This process involves the use of various cross-linking agents such as sodium trimetaphosphate (STMP), sodium tripolyphosphate (STPP), epichlorohydrin (EPI), phosphorus chloride (POCl3), and citric acid, etc., to introduce covalent or non-covalent linkages between starch molecules. Cross-linked starch exhibits improved resistance to retrogradation, enhanced freeze-thaw stability, and increased stability during cooking, shearing, and processing, such as high or low temperatures and pH. This review paper offers an overview of cross-linking modifications, emphasizing their importance in addressing native starch limitations. It underscores the significance of selecting appropriate cross-linking agents to customize starch properties for specific applications. Furthermore, the paper discusses the properties and applications of cross-linked starches and delves into regulatory considerations regarding their use. Regulatory consideration for cross-linked starches has also been discussed. Cross-linking modifications offer a promising avenue to unlock the full potential of starch and expand its utility across a wide range of applications. [ABSTRACT FROM AUTHOR]
- Published
- 2024
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