High Hydrostatic Pressure (HHP)-assisted Starch Modification: Acid Hydrolysis, Hydroxypropylation, Acetylation, Cross-linking and Cationization

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  • Chotipratoom Suntitham
    Program of Food Science and Technology, Faculty of Agriculture and Life Science, Chandrakasem Rajabhat University
  • Choi Seung-Hyun
    Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University
  • Choi Hyun-Wook
    Korea Food Research Institute
  • Kim Hyun-Seok
    Department of Food Science and Biotechnology, Andong National University
  • Kim Byung-Yong
    Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University
  • Baik Moo-Yeol
    Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University

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High hydrostatic pressure (HHP) processing is an attractive non-thermal technique because of its potential to achieve interesting functional effects. In spite of the rapid expansion of HHP application to food systems, limited information is available on effects of HHP on modification of starch and their structural and physicochemical properties. Therefore, functional roles of HHP in starch modification such as acid-hydrolysis, hydroxypropylation, acetylation, cross-linking and cationization of starch, as well as physicochemical properties of HHP-assisted modified starches were reviewed. HHP-assisted modified starches revealed similar or different physicochemical properties compared to conventionally modified starches, suggesting the consideration of HHP as a processing parameter for hydrolysis and modification of starch. Moreover, HHP-assisted starch modification would be an attractive technology and can be effectively used in starch industry with relatively low cost and short reaction time.

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