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The Recent Development in the Syntheses, Properties, and Applications of Triple Modification of Various Starches
Author(s) -
Ashogbon Adeleke Omodunbi
Publication year - 2021
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.202000125
Subject(s) - surface modification , chemical modification , triple bond , homogeneous , starch , chemistry , triple helix , pullulanase , materials science , chemical engineering , polymer chemistry , organic chemistry , stereochemistry , mathematics , engineering , double bond , combinatorics
The problems associated with native starches, single and dual modifications of various starches are stated in order to justify the utilization of triple modification of various starches. In triple modification, the first and dual modifications prepare the starch chains, structures, and polymeric components of the starch granules for the acceptance and accommodation of the triple modification. Sometimes there is development of pores, cracks, and other morphological flaws or weakening of the starch structures and chains during the first and dual modifications in order for easy penetration of the modifying agents during the third modification. There are mainly two types of triple modification, that is, homogeneous and heterogeneous. Homogeneous triple modification is when all the three stages of the process are similar, for example, acetylation/oxidation/crosslinking, this is homogeneous triple chemical modification. An example of homogeneous triple physical modification is a combination of extrusion/ultrasonication/ANN. When three enzymes (α‐amylase/transglucosidase/pullulanase) are involved in the stages of the process, it is called homogeneous triple enzymes modification. In contrast, heterogeneous triple modification involves combinations of the various three stages that constitute the process, for example, extrusion/pullulanase/ANN. This overview discusses the syntheses, properties, and utilization of triple modified starches.