01 Modified starch
In order to improve the performance of starch and expand its application scope, physical, chemical or enzymatic treatment is used to introduce new functional groups into the starch molecule or change the size of starch molecule and the properties of starch granules, thus changing the natural characteristics of starch (such as gelatinization temperature, thermal viscosity and its stability, freeze-thaw stability, gel force, film-forming property, transparency, etc.), making it more suitable for certain application requirements. This kind of starch that has undergone secondary processing and changed its properties is collectively referred to as modified starch.
02 Classification of modified starch
1. Classification by denaturation
Physical modified starch: pre-gelatinized starch, ultra-high pressure radiation modified starch, mechanical grinding treated starch, hygrothermal treated starch, extruded modified starch, etc
Chemically modified starch: one is to reduce the molecular weight of starch, such as acid-hydrolyzed starch and oxidized starch; The other is to increase the molecular weight of starch, such as cross-linked starch, esterified starch, etherified starch, grafted starch, etc
Enzymatic modified starch: α、β、γ- Cyclodextrin, maltodextrin, amylose, etc
Compound modified starch: oxidized cross-linked starch, cross-linked esterified starch, etc
2. Classification by production process
Common modified starch production processes include:
Dry method (such as phosphate starch, acid-hydrolyzed starch, etc.), wet method, organic solvent method (such as the preparation of carboxylic starch generally uses ethanol as solvent), extrusion method and drum drying method (such as natural starch or modified starch as raw material to produce pre-gelatinized starch), etc.
3. Classification according to the source of starch raw materials
It can be divided into: corn modified starch, potato modified starch, cassava modified starch, rice modified starch, wheat modified starch, etc.