Starch Modification: Challenges and Prospects

Abstract

Abstract Each starch is unique. Recognition of this fact provides opportunities for new products, while nonrecognition may delay progress in understanding the specific natures of granules. Each starch needs to be modified to increase its usefulness and value, but it is unlikely that any new derivatives or degrees of substitution will be allowed. Four possibilities for new modified‐starch products other than physically modified products, are offerred: (1) control of reaction sites within granules, (2) control of reaction sites on molecules, (3) new commercial starch sources, (4) biological modification of existing, commercial, base starches. Because means of accomplishing the former two are not now available, the latter two hold the greatest promise at this time.