Starch Extraction and Modification by Pulsed Electric Fields

Abstract

Starch modification arises from the need to obtain starches with the desirable properties, being the physical modification techniques preferred over the chemical ones. Pulsed electric fields (PEF) can improve starch extraction and alter starch properties by decreasing the relative crystallinity, gelatinization temperatures and enthalpies, viscosity and pasting temperature. The lamellar repeating distance can be altered depending on the starch botanical origin. PEF can alter the digestible starch content, while maintaining the resistant one. Future research of the amylopectin structure may provide reasoning for these variations in starch digestibility behavior. The in-vitro human simulated digestion points to a decrease in digestibility.