Formation, influencing factors, and applications of internal channels in starch: A review
Zhu, Junzhe, Han, Lingyu, Wang, Meini, Yang, Jixin, Fang, Yapeng, Zheng, Qiuyue, Zhang, Xiaobo, Cao, Jijuan and Hu, Bing (2024) Formation, influencing factors, and applications of internal channels in starch: A review. Food Chemistry: X, 21 (101196). ISSN 2590-1575
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WURO_2024 --- Food Chemistry X 2024-101196.pdf - Published Version Available under License Creative Commons Attribution. Download (2MB) | Preview |
Abstract
Starch, a natural polymer, has a complex internal structure. Some starches, such as corn and wheat starches, have well-developed surface pores and internal channels. These channel structures are considered crucial in connecting surface stomata and internal cavities and have adequate space for loading guest molecules. After processing or modification, the starch-containing channel structures can be used for food and drug encapsulation and delivery. This article reviews the formation and determination of starch internal channels, and the influence of different factors (such as starch species and processing conditions) on the channel structure. It also discusses relevant starch preparation methods (physical, chemical, enzymatic, and synergistic), and the encapsulation effect of starch containing internal channels on different substances. In addition, the role of internal channels in regulating the starch digestion rate and other aspects is also discussed here. This review highlights the significant multifunctional applications of starch with a channel structure.
| Item Type: | Article |
|---|---|
| Keywords: | Maillard reaction, Antarctic krill oil, Bioaccessibility, Microencapsulation |
| Divisions: | Applied Science, Computing and Engineering |
| Depositing User: | Hayley Dennis |
| Date Deposited: | 21 Feb 2024 14:35 |
| Last Modified: | 21 Feb 2024 14:35 |
| URI: | https://glyndwr.repository.guildhe.ac.uk/id/eprint/18137 |
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