|
Modified starch, also called starch derivatives, are prepared by physically, enzymatically, or chemically treating native starch to change its properties. Modified starches are used in practically all starch applications, such as in food products as a thickening agent, stabilizer or emulsifier; in pharmaceuticals as a disintegrant; as binder in coated paper. They are also used in many other applications.〔Starch derivatization: fascinating and unique industrial opportunities, K. F. Gotlieb, A. Capelle, Wageningen Academic Publishers, 2005, ISBN 978-90-76998-60-2〕 Starches are modified to enhance their performance in different applications. Starches may be modified to increase their stability against excessive heat, acid, shear, time, cooling, or freezing; to change their texture; to decrease or increase their viscosity; to lengthen or shorten gelatinization time; or to increase their visco-stability. ==Modification methods== Acid-treated starch (INS 1401),〔(Codex General Standard for Food Additives (GSFA) Online Database )〕 also called thin boiling starch, is prepared by treating starch or starch granules with inorganic acids, e.g. hydrochloric acid breaking down the starch molecule and thus reducing the viscosity. Other treatments producing modified starch (with different INS and E-numbers) are: * dextrin (INS 1400),〔 roasted starch with hydrochloric acid * alkaline-modified starch (INS 1402)〔 with sodium hydroxide or potassium hydroxide * bleached starch (INS 1403)〔 with hydrogen peroxide * oxidized starch (INS 1404, E1404)〔 with sodium hypochlorite, breaking down viscosity * enzyme-treated starch (INS 1405),〔 maltodextrin, cyclodextrin * monostarch phosphate (INS 1410, E1410) with phosphorous acid or the salts sodium phosphate, potassium phosphate, or sodium triphosphate to reduce retrogradation * distarch phosphate (INS 1412, E1412) by esterification with for example sodium trimetaphosphate, crosslinked starch modifying the rheology, the texture * acetylated starch (INS 1420, E1420)〔 esterification with acetic anhydride * hydroxypropylated starch (INS 1440, E1440), starch ether, with propylene oxide, increasing viscosity stability * hydroxyethyl starch, with ethylene oxide * starch sodium octenyl succinate (OSA) starch (INS 1450, E1450) used as emulsifier adding hydrophobicity * starch aluminium octenyl Succinate (INS 1452, E1452) * cationic starch, adding positive electrical charge to starch * carboxymethylated starch with monochloroacetic acid adding negative charge and combined modifications such as *phosphated distarch phosphate (INS 1413, E1413) * acetylated distarch phosphate (INS 1414, E1414) * acetylated distarch adipate (INS 1422, E1422), * hydroxypropyl distarch phosphate (INS 1442, E1442), * acetylated oxidized starch (INS 1451, E1451).〔 Modified starch may also be a cold-water-soluble, pregelatinized or instant starch which thickens and gels without heat, or a cook-up starch which must be cooked like regular starch. Drying methods to make starches cold-water-soluble are extrusion, drum drying, spray drying or dextrinization. Other starch derivatives, the starch sugars, like glucose, high fructose syrup, glucose syrups, maltodextrins, starch degraded with amylase enzyme are mainly sold as liquid syrup to make a sweetener. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「modified starch」の詳細全文を読む スポンサード リンク
|