文章基本信息

标题：Functional characteristics, dry heating and irradiation treatment of starch – A short review
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作者：Arijit Dutta Gupta ; Rupanjali Singh ; Vivek Kumar Jaiswal 等
期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2020
卷号：44
期号：1
页码：212-229
DOI：10.35219/foodtechnology.2020.1.13
出版社：Galati University Press
摘要：Physical modification of starches using dry heating, gamma and electron beam irradiation are considered greener and more cost effective than using crosslinking chemicals for starch modification. Chemical modification of starches generates lot of downstream waste. Alternatively, dry heating of starches can also be utilized to influence hydrolysis as well as crosslinking of chains and requires no catalyst. Gamma and electron beam irradiation although used largely for preservation of foods can introduce carboxyl groups into starch molecules as well as degrade starch chains. Gamma and electron beam irradiation can hydrolyze as well as cross link starches which can have various applications in food and process industries. Irradiation and dry heating are promising techniques and can be used in conjunction with other modifications type for making specialty and resistant starches. To the best of our knowledge dry heating of starches has not been reviewed. Need was also felt to critically review irradiation techniques since there are many ongoing debates on its implications.
关键词：food processing;food irradiation;starch;gamma rays;dry heating