Chemically Modified Starch and Utilization in Food Stuffs

Sameh A. Korma; Kamal-Alahmad; Sobia Niazi; Al-Farga Ammar; Farah Zaaboul; Tao Zhang

doi:doi:10.11648/j.ijnfs.20160504.15

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Chemically Modified Starch and Utilization in Food Stuffs

Sameh A. Korma, Kamal-Alahmad, Sobia Niazi, Al-Farga Ammar, Farah Zaaboul, Tao Zhang

Published in International Journal of Nutrition and Food Sciences (Volume 5, Issue 4)

Received: 30 May 2016 Accepted: 13 June 2016 Published: 29 June 2016

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Abstract

Starch consists of two main components: mainly linear amylose and highly branched amylopectin, and is stored as discrete semicrystallin granules in higher plants. Among carbohydrate polymers, starch is currently enjoying increased attention owing to its usefulness in different food products. Green leaves of plants contain chlorophyll, which is able to absorb light quanta and utilize the energy to catalyze the formation of glucose and oxygen from carbon dioxide and water. In general, modified food starches are used to provide functional attributes in food applications that native starches normally cannot provide, as starch is abundant and readily available and starch can provide an economic advantage in many applications where higher priced items such as gums otherwise must be used. Herein we discuss the chemically modified starch and reviewing its utilization in food stuffs.

Published in	International Journal of Nutrition and Food Sciences (Volume 5, Issue 4)
DOI	10.11648/j.ijnfs.20160504.15
Page(s)	264-272
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2016. Published by Science Publishing Group

Keywords

Modified Starch, Amylose, Amylopectin, Cationization, Oxidation, Stabilization, Conversion

References

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[7]	Machado, L. C., V. B. Pelegati, and A. L. Oliveira, Study of simple microparticles formation of limonene in modified starch using PGSS – Particles from gas-saturated suspensions. The Journal of Supercritical Fluids, 2016. 107: p. 260-269.
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[11]	Carlos-Amaya, F., Perla Osorio-Diaz, Edith Agama-Acevedo, Hernani Yee-Madeira, and Luis Arturo Bello-Pérez, Physicochemical and Digestibility Properties of Double Modified Banana (Musa paradisiaca L.) Starches. Journal of Agricultural and Food Chemistry, 2011. 59 (4): p. 1376-1382.
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APA Style

Sameh A. Korma, Kamal-Alahmad, Sobia Niazi, Al-Farga Ammar, Farah Zaaboul, et al. (2016). Chemically Modified Starch and Utilization in Food Stuffs. International Journal of Nutrition and Food Sciences, 5(4), 264-272. https://doi.org/10.11648/j.ijnfs.20160504.15

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ACS Style

Sameh A. Korma; Kamal-Alahmad; Sobia Niazi; Al-Farga Ammar; Farah Zaaboul, et al. Chemically Modified Starch and Utilization in Food Stuffs. Int. J. Nutr. Food Sci. 2016, 5(4), 264-272. doi: 10.11648/j.ijnfs.20160504.15

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AMA Style

Sameh A. Korma, Kamal-Alahmad, Sobia Niazi, Al-Farga Ammar, Farah Zaaboul, et al. Chemically Modified Starch and Utilization in Food Stuffs. Int J Nutr Food Sci. 2016;5(4):264-272. doi: 10.11648/j.ijnfs.20160504.15

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@article{10.11648/j.ijnfs.20160504.15,
  author = {Sameh A. Korma and Kamal-Alahmad and Sobia Niazi and Al-Farga Ammar and Farah Zaaboul and Tao Zhang},
  title = {Chemically Modified Starch and Utilization in Food Stuffs},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {5},
  number = {4},
  pages = {264-272},
  doi = {10.11648/j.ijnfs.20160504.15},
  url = {https://doi.org/10.11648/j.ijnfs.20160504.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20160504.15},
  abstract = {Starch consists of two main components: mainly linear amylose and highly branched amylopectin, and is stored as discrete semicrystallin granules in higher plants. Among carbohydrate polymers, starch is currently enjoying increased attention owing to its usefulness in different food products. Green leaves of plants contain chlorophyll, which is able to absorb light quanta and utilize the energy to catalyze the formation of glucose and oxygen from carbon dioxide and water. In general, modified food starches are used to provide functional attributes in food applications that native starches normally cannot provide, as starch is abundant and readily available and starch can provide an economic advantage in many applications where higher priced items such as gums otherwise must be used. Herein we discuss the chemically modified starch and reviewing its utilization in food stuffs.},
 year = {2016}
}

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TY  - JOUR
T1  - Chemically Modified Starch and Utilization in Food Stuffs
AU  - Sameh A. Korma
AU  - Kamal-Alahmad
AU  - Sobia Niazi
AU  - Al-Farga Ammar
AU  - Farah Zaaboul
AU  - Tao Zhang
Y1  - 2016/06/29
PY  - 2016
N1  - https://doi.org/10.11648/j.ijnfs.20160504.15
DO  - 10.11648/j.ijnfs.20160504.15
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 264
EP  - 272
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20160504.15
AB  - Starch consists of two main components: mainly linear amylose and highly branched amylopectin, and is stored as discrete semicrystallin granules in higher plants. Among carbohydrate polymers, starch is currently enjoying increased attention owing to its usefulness in different food products. Green leaves of plants contain chlorophyll, which is able to absorb light quanta and utilize the energy to catalyze the formation of glucose and oxygen from carbon dioxide and water. In general, modified food starches are used to provide functional attributes in food applications that native starches normally cannot provide, as starch is abundant and readily available and starch can provide an economic advantage in many applications where higher priced items such as gums otherwise must be used. Herein we discuss the chemically modified starch and reviewing its utilization in food stuffs.
VL  - 5
IS  - 4
ER  -

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Author Information

Sameh A. Korma

School of Food Science and Technology, Jiangnan University, Wuxi, Jiansu, China
Kamal-Alahmad

School of Food Science and Technology, Jiangnan University, Wuxi, Jiansu, China
Sobia Niazi

School of Food Science and Technology, Jiangnan University, Wuxi, Jiansu, China
Al-Farga Ammar

School of Food Science and Technology, Jiangnan University, Wuxi, Jiansu, China
Farah Zaaboul

School of Food Science and Technology, Jiangnan University, Wuxi, Jiansu, China
Tao Zhang

School of Food Science and Technology, Jiangnan University, Wuxi, Jiansu, China

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Plain Text BibTeX RIS

APA Style

Sameh A. Korma, Kamal-Alahmad, Sobia Niazi, Al-Farga Ammar, Farah Zaaboul, et al. (2016). Chemically Modified Starch and Utilization in Food Stuffs. International Journal of Nutrition and Food Sciences, 5(4), 264-272. https://doi.org/10.11648/j.ijnfs.20160504.15

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ACS Style

Sameh A. Korma; Kamal-Alahmad; Sobia Niazi; Al-Farga Ammar; Farah Zaaboul, et al. Chemically Modified Starch and Utilization in Food Stuffs. Int. J. Nutr. Food Sci. 2016, 5(4), 264-272. doi: 10.11648/j.ijnfs.20160504.15

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AMA Style

Sameh A. Korma, Kamal-Alahmad, Sobia Niazi, Al-Farga Ammar, Farah Zaaboul, et al. Chemically Modified Starch and Utilization in Food Stuffs. Int J Nutr Food Sci. 2016;5(4):264-272. doi: 10.11648/j.ijnfs.20160504.15

Copy | Download

@article{10.11648/j.ijnfs.20160504.15,
  author = {Sameh A. Korma and Kamal-Alahmad and Sobia Niazi and Al-Farga Ammar and Farah Zaaboul and Tao Zhang},
  title = {Chemically Modified Starch and Utilization in Food Stuffs},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {5},
  number = {4},
  pages = {264-272},
  doi = {10.11648/j.ijnfs.20160504.15},
  url = {https://doi.org/10.11648/j.ijnfs.20160504.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20160504.15},
  abstract = {Starch consists of two main components: mainly linear amylose and highly branched amylopectin, and is stored as discrete semicrystallin granules in higher plants. Among carbohydrate polymers, starch is currently enjoying increased attention owing to its usefulness in different food products. Green leaves of plants contain chlorophyll, which is able to absorb light quanta and utilize the energy to catalyze the formation of glucose and oxygen from carbon dioxide and water. In general, modified food starches are used to provide functional attributes in food applications that native starches normally cannot provide, as starch is abundant and readily available and starch can provide an economic advantage in many applications where higher priced items such as gums otherwise must be used. Herein we discuss the chemically modified starch and reviewing its utilization in food stuffs.},
 year = {2016}
}

Copy | Download

TY  - JOUR
T1  - Chemically Modified Starch and Utilization in Food Stuffs
AU  - Sameh A. Korma
AU  - Kamal-Alahmad
AU  - Sobia Niazi
AU  - Al-Farga Ammar
AU  - Farah Zaaboul
AU  - Tao Zhang
Y1  - 2016/06/29
PY  - 2016
N1  - https://doi.org/10.11648/j.ijnfs.20160504.15
DO  - 10.11648/j.ijnfs.20160504.15
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 264
EP  - 272
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20160504.15
AB  - Starch consists of two main components: mainly linear amylose and highly branched amylopectin, and is stored as discrete semicrystallin granules in higher plants. Among carbohydrate polymers, starch is currently enjoying increased attention owing to its usefulness in different food products. Green leaves of plants contain chlorophyll, which is able to absorb light quanta and utilize the energy to catalyze the formation of glucose and oxygen from carbon dioxide and water. In general, modified food starches are used to provide functional attributes in food applications that native starches normally cannot provide, as starch is abundant and readily available and starch can provide an economic advantage in many applications where higher priced items such as gums otherwise must be used. Herein we discuss the chemically modified starch and reviewing its utilization in food stuffs.
VL  - 5
IS  - 4
ER  -

Copy | Download