Recent advances in enzyme biotechnology on modifying gelatinized and granular starch

Enzymatic modification of foods is an important tool for enhancing starch functionality due to its safety, high efficiency, and specificity. gelatinized systems well reported in literature. However, our knowledge, a review describing comparing the effects granular vs. enzyme-assisted both timely lacking. We summarize, discuss point at future aspects consequences using various techniques enzymatic treatment modifying their structure physicochemical properties, including crystalline structure, functional properties. For systems, we generally catalytic mechanism, substrate specificity product molecular structures different types starch-acting enzymes with emphasis on resulting structures. critically problems enzyme attack relation two common strategies pretreatment, namely, preparation porous cold water-swelling starch, aim increasing efficiency. Finally, out research directions expand applications treatments modification. The efficiency higher amorphous than semi-crystalline starch. To enhance efficacy granules can be engineered allow more efficient binding surfaces. Additionally, in-depth describe efforts increase specific surface area by I) generating pores channels via hydrolases or II) swelling e.g., thermal pretreatment presence ethanol. It found that strategy I reduces yield hydrolytic effect, decreasing pasting Strategy II retains generates stability.