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Perspective

A Prospective Review on the Research Progress of Citric Acid Modified Starch

by
Ming Zhang
1,†,
Hongyu Jia
2,†,
Bin Wang
1,
Chao Ma
1,
Fatao He
1,
Qi Fan
1 and
Wei Liu
3,*
1
Jinan Fruit Research Institute All China Federation of Supply and Marketing Co-Operatives, Jinan 250014, China
2
Shandong Academy of Agricultural Sciences Institute of Agricultural Resources and Environment, Jinan 250132, China
3
Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
*
Author to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Foods 2023, 12(3), 458; https://doi.org/10.3390/foods12030458
Submission received: 16 December 2022 / Revised: 10 January 2023 / Accepted: 12 January 2023 / Published: 18 January 2023
(This article belongs to the Special Issue Phytochemicals in Foods: From Molecular Properties to Biological Functions)
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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.
Keywords: citric acid; starch; hydrolysis; esterification; structure; function citric acid; starch; hydrolysis; esterification; structure; function

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MDPI and ACS Style

Zhang, M.; Jia, H.; Wang, B.; Ma, C.; He, F.; Fan, Q.; Liu, W. A Prospective Review on the Research Progress of Citric Acid Modified Starch. Foods 2023, 12, 458. https://doi.org/10.3390/foods12030458

AMA Style

Zhang M, Jia H, Wang B, Ma C, He F, Fan Q, Liu W. A Prospective Review on the Research Progress of Citric Acid Modified Starch. Foods. 2023; 12(3):458. https://doi.org/10.3390/foods12030458

Chicago/Turabian Style

Zhang, Ming, Hongyu Jia, Bin Wang, Chao Ma, Fatao He, Qi Fan, and Wei Liu. 2023. "A Prospective Review on the Research Progress of Citric Acid Modified Starch" Foods 12, no. 3: 458. https://doi.org/10.3390/foods12030458

APA Style

Zhang, M., Jia, H., Wang, B., Ma, C., He, F., Fan, Q., & Liu, W. (2023). A Prospective Review on the Research Progress of Citric Acid Modified Starch. Foods, 12(3), 458. https://doi.org/10.3390/foods12030458

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