Functionality and Applications of Non-Conventional Starches from Different Sources

被引:1
|
作者
Bangar, Sneh Punia [1 ]
Dhull, Sanju Bala [2 ]
Manzoor, Mehnaza [3 ]
Chandak, Ankita [2 ]
Esua, Okon Johnson [4 ]
机构
[1] Clemson Univ, Dept Food Nutr & Packaging Sci, Clemson, SC 29634 USA
[2] Chaudhary Devi Lal Univ, Dept Food Sci & Technol, Sirsa 125055, Haryana, India
[3] CSIR Indian Inst Integrat Med, Fermentat & Microbial Biotechnol Div, Cannal Rd Jammu, Jammu 180001, India
[4] Univ Uyo, Dept Agr & Food Engn, Uyo 520101, Nigeria
来源
STARCH-STARKE | 2024年 / 76卷 / 1-2期
关键词
amylose; crystallinity; pasting; starch; structure; sustainable production; IN-VITRO DIGESTIBILITY; PHYSICOCHEMICAL PROPERTIES; STRUCTURAL CHARACTERISTICS; RESISTANT STARCH; BANANA STARCH; PASTING PROPERTIES; MILLET STARCH; SEED; NOODLES; L;
D O I
10.1002/star.202300073
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Starch contributes 70-80% of calories in the diet and is a key source of glucose and energy for humans; and has several applications due to its abundance, renewability, and biodegradability. While conventional starch sources like cassava, potato, wheat, and maize have been widely studied; there is increasing interest in the utilization and applications of non-conventional, and novel starch sources with singular characteristics, but their technological applications are still at infancy. Non-conventional starches display comparable properties to conventional starches, and their exploitation is linked to regional availability, the social and cultural significance of the starch sources, by-product valorization, and technological advantages over conventional starches. They can compete favorably with or complement conventional starches for domestic and industrial applications, but information on these starches is still limited. The unification and standardization of research methods are vital for improving yield, purity, and appropriate data comparison. In-depth studies are also necessary for a proper understanding of structure-function-utilization relationships of the individual sources, in addition to modification strategies for expanding functionalities and providing the framework for extended applications. This review presents a perspective on sources, characteristic compositions, properties, and techno-functional applications of non-conventional starches. Suggestions for future research interests are also proposed to further improve the understanding and expand the potential utilizations of non-conventional starches. Conventional starch sources like potatoes, corn, and rice have traditionally been the main suppliers. However, as the demand for starch in various applications continues to rise, conventional sources cannot meet the increasing needs. Therefore, there is growing interest in exploring alternative starch sources with similar properties to conventional ones. This paper comprehensively reviews advancements in non-conventional starch sources, properties, and applications. image
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页数:14
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