Engineering starch by enzymatic structure design for versatile applications in food industries: a critical review
نویسندگان
چکیده
As the second largest production material, starch has important value in textile, food, chemical and other fields. The shortcomings of natural can be solved, its properties improved by modifying structure, developing original properties, or introducing new functions, making it more suitable for certain application requirements. At present, methods modification mainly include chemical, physical, enzymatic modification. In comparison with two traditional (chemical physical modification) mentioned above, advantages mild conditions, high substrate selectivity, product safety, is most ideal green method. this paper, we present an overview modified structure design. process mechanism granule gelatinized are summarized. Further, difficulties encountered were also analyzed. These analyses could pave a way understanding broadening preparation applications starch, provide theoretical references utilization amylase
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ژورنال
عنوان ژورنال: Systems microbiology and biomanufacturing
سال: 2022
ISSN: ['2662-7663', '2662-7655']
DOI: https://doi.org/10.1007/s43393-022-00139-y