Molecules 2012, 17(1), 584-597; doi:10.3390/molecules17010584
Review

Mixed Biopolymer Systems Based on Starch

M. Abd Elgadir 1 email, Md. Jahurul Haque Akanda 2 email, Sahena Ferdosh 2 email, Amid Mehrnoush 3 email, Alias A. Karim 2 email, Takahiro Noda 4,* email and Md. Zaidul Islam Sarker 5,* email
1 Department of Life Sciences, Faculty of Pharmacy, Universiti Teknologi Mara, Shah Alam, Selangor, 42300 Malaysia 2 School of Industrial Technology, Universiti Sains Malaysia, Minden, 11800 Penang, Malaysia 3 Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia 4 Hokkaido Agricultural Research Center, National Agriculture and Food Research Organization, Shinsei, Memuro, Kasai, Hokkaido 082-0081, Japan 5 Department of Pharmaceutical Technology, Kulliyyah of Pharmacy, International Islamic University, Kuantan Campus, 25200 Kuantan, Pahang, Malaysia
* Authors to whom correspondence should be addressed.
Received: 14 November 2011; in revised form: 23 December 2011 / Accepted: 26 December 2011 / Published: 9 January 2012
(This article belongs to the Special Issue Natural Polysaccharides: Chemistry, Bioactivity and Analysis)
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Abstract: A binary mixture of starch–starch or starch with other biopolymers such as protein and non-starch polysaccharides could provide a new approach in producing starch-based food products. In the context of food processing, a specific adjustment in the rheological properties plays an important role in regulating production processing and optimizing the applicability, stability, and sensory of the final food products. This review examines various biopolymer mixtures based on starch and the influence of their interaction on physicochemical and rheological properties of the starch-based foods. It is evident that the physicochemical and rheological characteristics of the biopolymers mixture are highly dependent on the type of starch and other biopolymers that make them up mixing ratios, mixing procedure and presence of other food ingredients in the mixture. Understanding these properties will lead to improve the formulation of starch–based foods and minimize the need to resort to chemically modified starch.
Keywords: biopolymer systems; mixtures; protein; starch; rheological properties

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Cite This Article

MDPI and ACS Style

Elgadir, M.A.; Akanda, M.J.H.; Ferdosh, S.; Mehrnoush, A.; Karim, A.A.; Noda, T.; Sarker, M.Z.I. Mixed Biopolymer Systems Based on Starch. Molecules 2012, 17, 584-597.

AMA Style

Elgadir MA, Akanda MJH, Ferdosh S, Mehrnoush A, Karim AA, Noda T, Sarker MZI. Mixed Biopolymer Systems Based on Starch. Molecules. 2012; 17(1):584-597.

Chicago/Turabian Style

Elgadir, M. Abd; Akanda, Md. Jahurul Haque; Ferdosh, Sahena; Mehrnoush, Amid; Karim, Alias A.; Noda, Takahiro; Sarker, Md. Zaidul Islam. 2012. "Mixed Biopolymer Systems Based on Starch." Molecules 17, no. 1: 584-597.

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