Next Article in Journal
Calcium in Gluten-Free Life: Health-Related and Nutritional Implications
Next Article in Special Issue
Optimization of Ultrasound-Assisted Extraction, Preliminary Characterization and In Vitro Antioxidant Activity of Polysaccharides from Green Pea Pods
Previous Article in Journal
Effects of Two-Step Transamidation of Wheat Semolina on the Technological Properties of Gluten
Article Menu

Export Article

Open AccessReview
Foods 2016, 5(3), 50; doi:10.3390/foods5030050

Recent Advances in Techniques for Starch Esters and the Applications: A Review

1
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, Guangdong, China
2
Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 85084, New Zealand
*
Author to whom correspondence should be addressed.
Academic Editor: Billy R. Hammond
Received: 3 May 2016 / Revised: 20 June 2016 / Accepted: 30 June 2016 / Published: 9 July 2016
(This article belongs to the Special Issue Dietary Polysaccharides)
View Full-Text   |   Download PDF [962 KB, uploaded 9 July 2016]   |  

Abstract

Esterification is one of the most important methods to alter the structure of starch granules and improve its applications. Conventionally, starch esters are prepared by conventional or dual modification techniques, which have the disadvantages of being expensive, have regent overdoses, and are time-consuming. In addition, the degree of substitution (DS) is often considered as the primary factor in view of its contribution to estimate substituted groups of starch esters. In order to improve the detection accuracy and production efficiency, different detection techniques, including titration, nuclear magnetic resonance (NMR), Fourier transform infrared spectroscopy (FT-IR), thermal gravimetric analysis/infrared spectroscopy (TGA/IR) and headspace gas chromatography (HS-GC), have been developed for DS. This paper gives a comprehensive overview on the recent advances in DS analysis and starch esterification techniques. Additionally, the advantages, limitations, some perspectives on future trends of these techniques and the applications of their derivatives in the food industry are also presented. View Full-Text
Keywords: starch; esterification; dual modification; activation; catalyst; microwave; pulsed electric fields; high pressure; high temperature; oxidation; cross-linking; application starch; esterification; dual modification; activation; catalyst; microwave; pulsed electric fields; high pressure; high temperature; oxidation; cross-linking; application
Figures

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Hong, J.; Zeng, X.-A.; Brennan, C.S.; Brennan, M.; Han, Z. Recent Advances in Techniques for Starch Esters and the Applications: A Review. Foods 2016, 5, 50.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top