Enzymatic advances in starch modification: Creating functional derivatives and exploring applications

Abstract

Enzyme based starch modification has attracted much attention form recent years due to formation various functional derivatives with novel processing and functional properties such as resistant to digestion, thermos-reversible gel formation, etc. It has emerges as a promising method due to their high specificity, safety, and eco-friendly nature. Starch-modifying enzymes hydrolyse or form glycosidic bonds causing alteration in the amylose/amylopectin ratio, molecular weight and distribution of branch chain-length that has reduced limitation possessed by NSs i.e., low water-holding capacity, insolubility, syneresis retrogradation, etc. The review delves into the key enzymes used for modifying starch, affecting the structural and functional properties of starch. These alteration in starch properties provide guidelines in designing a new starch-based products with desired structure and properties for the food industry.