2014 Volume 61 Issue 11 Pages 557-561
Several approaches for controlling the thermal behavior of starch were discussed from the viewpoint of the structural stability and hydration of starch chains, which are closely related to the quality degradation of starchy foods due to the collapse of swollen starch granules. The approaches discussed included the development of an enzymatically cross-linked collagen peptides-starch compound, an amino acid-compounded starch by autoclaving, a fatty acylated saccharide-lysine-starch conjugate by autoclaving, an oleyl starch by lipase-catalyzed synthesis, as well as a technique controlling the thermal stability of starch by adding charged amino acids and charged amino acid-rich peptides. These approaches should be valuable for improving the multiple functional properties of starch in terms of increased structural thermal stability, reduced swelling and viscosity, enhanced thermal resistance, easy vaporization of water from fried coatings, and endowed surface active property.
