Modified porous starch for enhanced properties: Synthesis, characterization and applications
文献类型： 外文期刊
作者： Cao, Feng 1 ; Lu, Shengmin 1 ; Wang, Lu 1 ; Zheng, Meiyu 1 ; Quek, Siew Young 3 ;
作者机构： 1.Inst Food Sci, Zhejiang Acad Agr Sci, State Key Lab Managing Biot & Chem Threats Qual &, Zhejiang Prov Key Lab Fruit & Vegetables Postharve, Hangzhou 310021, Peoples R China
2.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Peoples R China
3.Univ Auckland, Sch Chem Sci, Food Sci, Auckland 1010, New Zealand
4.Riddet Inst, Ctr Res Excellence Food Res, Palmerston North 4474, New Zealand
关键词： Modified porous starch; Esterification; Crosslinking; Oxidation; Structural characterization; Applications
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2023 年 415 卷
页码：
收录情况： SCI
摘要： Native starches have low water solubility at room temperature and poor stability, which demand modifications to overcome. Porous starch as a modified one shows enhanced adsorptive efficiency and solubility compared with its native starch. In contrast, some inherent disadvantages exist, such as weak mechanical strength and low thermal resistance. Fortunately, modified porous starches have been developed to perform well in adsorption capacity and stability. Modified porous starch can be prepared by esterification, crosslinking, oxidation and multiple modifications to the porous starch. The characterization of modified porous starch can be achieved through various analytical techniques. Modified porous starch can be utilized as highly efficient adsorbents and encapsulants for various compounds and applied in various fields. This review dealt with the progress in the preparation, structural characterization and application of modified porous starch. The objective is to provide a reference for its development, utilization, and future research directions.
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