Modified starches properties and uses pdf

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modified starches properties and uses pdf

Modified starches : properties and uses (Book, ) []

Nanomaterials and Nanosystems for Biomedical Applications pp Cite as. The unique physicochemical and functional characteristics of starches isolated from different botanical sources such as corn, potato, rice and wheat make them useful for a wide variety of biomedical and pharmaceutical applications. Starch properties such as swelling power, solubility, gelatinization, rheological characteristics, mechanical behaviour and enzymatic digestibility are of utmost importance while selecting starch source for distinctive applications such as bone fixation and replacement. Starches can also be used as carriers for the controlled release of drugs and other bioactive agents. The chemically modified starches with more reactive sites to carry biologically active compounds are useful biocompatible carriers, which can easily be metabolized in the human body.
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Information on Modified Starches Used in Candy and Confectionery Industry by

Starch – A Potential Biomaterial for Biomedical Applications

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Starch is an important food product and a versatile biomaterial used world-wide for different purposes in many industrial sectors including foods, health, textile, chemical and engineering sector. Starch versatility in industrial applications is largely defined by its physicochemical properties and functionality. Starch in its native form has limited functionality and application. But advancements in biotechnology and chemical technological have led to wide-range modification of starch for different purposes. The objective of this chapter is to examine the different chemical reactions of starch and expose the food applications of the modification products. Several literatures on starch and reaction chemistry including online journals and books were analyzed, harmonized and rationalized.

Modified starch , also called starch derivatives , are prepared by physically , enzymatically , or chemically treating native starch to change its properties. They are also used in many other applications.
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  1. John A. says:


  2. Juanma B. says:

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  3. Dalmacio C. says:

    PDF | Modified starches have been developed for a very long time and it techniques, as well as properties and applications, of modified starches have been.

  4. Noelle Q. says:

    Total starch content, resistant starch content, degree of modification, changes in FT-IR spectra, colour, gel texture and freeze-thaw stability were determined.

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