Research Progress on Debranched Starch: Preparation, Characterization, and Application

Abstract

Debranched starch (DBS) with shorter chain length can be obtained by hydrolysing native starches with debranching enzymes, which allows to improve or create new functional properties that favourable for specific application requirement. In present review, the botanical source, treatment approaches prior to or post debranching reaction, and the debranching processes for preparing DBS were extensively discussed. The structural and physicochemical properties of DBS, such as molecular weight distribution, crystalline profile, solubility, gel capacity, and thermal stability determined were demonstrated. The polymerization degree of DBS depends significantly on the crystalline structure, granule size, and morphology of the botanical origin, and are greatly correlated with the debranching enzyme and hydrolysis time. Gelatinization, solvent precipitation, drying, and crystallization would greatly influence the physicochemical properties of DBS. DBS also has impact in designing health-related food and carriers for delivering functional agents. Moreover, the modified products based on DBS have great potential in food and pharmaceutical applications.