At present, there are more than two thousand varieties and specifications of modified starch. The classification of modified starch is generally based on the treatment method.
(1) Physical denaturation: pre-dextrinised (alpha-ized) starch, gamma-ray, ultra-high frequency radiation treated starch, mechanical grinding treated starch, moist heat treated starch, etc.
(2) Chemical denaturation: denatured starch obtained by treatment with various chemical reagents. There are two major categories: one is to make the molecular weight of starch decrease, such as acid-decomposed starch, oxidized starch, baking dextrin, etc.; the other is to make the molecular weight of starch increase, such as cross-linked starch, esterified starch, etherified starch, grafted starch, etc.
(3) Enzymatic denaturation (biological modification): various enzymes treat starch. Such as α, β, γ-cyclodextrin, maltodextrin, straight chain starch, etc.
(4) Compound denaturation: denatured starch obtained by using two or more treatment methods. Such as oxidized cross-linked starch, cross-linked esterified starch, etc. The modified starch obtained by compound denaturation has the respective advantages of two kinds of modified starch.
