A Prospective Review on the Research Progress of Citric Acid Modified Starch
Ming Zhang, Hongyu Jia, Bin Wang, Chao Ma, Fatao He, Qi Fan +1 more
Foods
Abstract
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.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
citric acid (CA) treatment modifies composition, structure, and function of 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”
citric acid (CA) treatment affects amylose content, amylopectin chain length distribution, microscopic morphology, solubility, swelling ability, thermodynamic properties, gelatinization properties, digestibility properties, texture properties, and film-forming properties of starch
“the effects of CA modification on amylose content, amylopectin chain length distribution, microscopic morphology, solubility and swelling ability, thermodynamic properties, gelatinization properties, ...”