数字农科院2.0

A Comprehensive Review of Starch: Structure, Properties, Chemical Modification, and Application in Food Preservation

文献类型： 外文期刊

作者： Xie, Qinfei;Fan, Bei;Tao, Ran;Wang, Fengzhong;Sun, Yufeng

作者机构：

关键词： active;chemical modification;degradable;food preservation;packaging;shelf life;starch

期刊名称： FOOD FRONTIERS

ISSN：

年卷期： 2025 年

页码：

收录情况： EI（2025版） ; ; ESCI（2025版）

摘要： Starch is a polysaccharide with polyhydroxyl. It has been widely used in different areas. Its gelation, viscosity, and film-forming properties make it possible to prepare gels and film materials for food preservation. However, there are still some limitations due to unsatisfactory physicochemical properties and functional characteristics. Chemical modification is an effective method to improve the applicability of starch. In recent years, studies about the chemical modification of starch (including acid hydrolysis, esterification, etherification, grafting, oxidation, and crosslinking) have been increasing, and its research on food preservation has aroused great interest. This review introduces the structure and properties of native starch, summarizes the research progress of chemical modification of starch and its application in food preservation in recent years, and comprehensively compares the chemical modification methods of starch. This article aims to provide a reference for the research and application of chemically modified starch in the food industry and offer promising inspiration for the future development of advanced, flexible, and sustainable food preservation materials.

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