Effect of Chemical Modification By Oxidation and Esterification Process On Properties of Starch: A Review

Abstract

Starch is a carbohydrate or polysaccharide consisting of a large number of glucose units linked through glycosidic bonds and containing different amounts of amylose and amylopectin as macromolecules. Starch modification can be done physically, chemically, and enzymatically. The process of chemical modification of starch aims to separate the long glucose chains from the polymer molecules in order to reduce the high viscosity of the unmodified starch solution and thus maximize the possible amount of starch in technical applications This modification involves exploiting the many hydroxyl groups present in starch granules to introduce functional groups, resulting in changes in physicochemical and functional properties such as gelatinization, paste, and retrogradation properties of starch. Esterification and oxidation are types of chemical modification processes that can be applied to improve starch characteristics. However, the chemical modification process did not affect the morphology and had little effect on changing the structure of the starch