Effect of Chemical Modification By Oxidation and Esterification Process On Properties of Starch: A Review

Starch is a carbohydrate or polysaccharide consisting of large number glucose units linked through glycosidic bonds and containing different amounts amylose amylopectin as macromolecules. modification can be done physically, chemically, enzymatically. The process chemical starch aims to separate the long chains from polymer molecules in order reduce high viscosity unmodified solution thus maximize possible amount technical applications This involves exploiting many hydroxyl groups present granules introduce functional groups, resulting changes physicochemical properties such gelatinization, paste, retrogradation starch. Esterification oxidation are types processes that applied improve characteristics. However, did not affect morphology had little effect on changing structure