Isolation, modification, and characterization of rice starch with emphasis on functional properties and industrial application: a review

Abstract

Starch is one of the organic compounds after cellulose found most abundantly in nature. Starch significantly varies in their different properties like physical, chemical, thermal, morphological and functional. Therefore, starch is modified to increase the beneficial characteristics and remove the shortcomings issues of native starches. The modification methods can change the extremely flexible polymer of starch with their modified physical and chemical properties. These altered structural attributes are of great technological values which have a wide industrial potential in food and non-food. Among them, the production of novel starches is mainly one that evolves with new value-added and functional properties is on high industrial demands. This paper provides an overview of the rice starch components and their effect on the technological and physicochemical properties of obtained starch. Besides, the tuned techno-functional properties of the modified starches through chemical modification means are highlighted.

Highlights

• Native and modified starches varies largely in physicochemical and functional traits.

• Modified physical and chemical properties of starch can change the extremely flexible polymer of starch.

• Techno-functional properties of the modified starches through chemical modification means are highlighted.

• Dual modification improves the starch functionality and increases the industrial applications.

• Production of novel starches is on high industrial demands because it mainly evolves with new value added and functional properties.

GRAPHICAL ABSTRACT

Keywords:

• Characterization
• functional properties
• industrial application
• rice starch
• starch tailoring

Acknowledgments

Authors, Deepak Kumar Verma, and Prem Prakash Srivastav are indebted to the Department of Science and Technology, Ministry of Science and Technology, Govt. of India for an individual research fellowship (INSPIRE Fellowship Code No.: IF120725; Sanction Order No. DST/INSPIRE Fellowship/2012/686 and Date: 25/02/2013). Deepak Kumar Verma is highly thankful to Dr. Kawaljit Singh Sandhu (Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Punjab, India), Dr. Bavita Asthir (Department of Biochemistry, College of Basic Sciences and Humanities, Punjab Agriculture University, Punjab, India), Mamta Thakur (Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Punjab, India) and Majid Nooshkam (Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran) who have made my tasks as an author easier and pleasure by their consistent support, cooperation and timely suggestion on technical corrections of the manuscript.

Conflicts of interest

The authors declare that there are no conflicts of interest.