Background

Native starches have limited applications and are commonly modified for desired properties. There has been increasing demand for physically and non-chemically modified starches from the market as consumers prefer “natural and healthy” food products. Among various physical means, electric field based techniques have been gaining a research focus for starch modifications during the last few years. Another trend is to produce modified starches using cleaner process. Electric fields of certain conditions can facilitate the “cleaner production” of food and industrial ingredients.

Scope and approach

This mini-review summarises the modifications of starches from different botanical sources by the electric field based techniques. The techniques are based on pulsed electric field, induced electric field, moderate electric field, and ohmic heating. Physicochemical properties, granular and molecular structures, applications of starch as affected by the electric field based modifications are reviewed. Structure-function relationships of starch as affected by the electric fields are discussed. Impact of electric fields on food systems rich in starch (e.g., flour) is also reviewed. Research gaps to better utilize these techniques for starch modifications are suggested.

Key findings and conclusions

Different electric field based methods greatly modify the starch physicochemical properties to different extents. Factors affecting the outcomes of the modifications include the starch type and concentrations, electrical conductivity, and electric field type, strength, and duration. Starch modification processes such as hydrolysis and substitutions can be efficiently optimized by applying electric fields. The functionalities of food systems rich in starch can also be modified by these techniques. It becomes evident that electric field based techniques have potential to be used in starch modifications to create a range of functionalities and to help meet the ever-rising market of clean label ingredients.

中文翻译：

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通过基于电场的技术对淀粉进行改性

背景

天然淀粉的应用受到限制，通常需要进行改性才能获得所需的性能。市场上对物理和非化学改性淀粉的需求不断增长，因为消费者更喜欢“天然和健康”的食品。在过去的几年中，在各种物理手段中，基于电场的技术已成为淀粉改性的研究重点。另一个趋势是使用清洁工艺生产改性淀粉。某些条件下的电场可以促进食品和工业成分的“清洁生产”。

范围和方法

这份小型综述总结了通过基于电场的技术对来自不同植物来源的淀粉进行的改性。该技术基于脉冲电场，感应电场，中等电场和欧姆加热。综述了基于电场修饰的淀粉的理化性质，颗粒和分子结构，淀粉的应用。讨论了淀粉在电场作用下的结构-功能关系。还回顾了电场对富含淀粉（例如面粉）的食品系统的影响。建议更好地利用这些技术进行淀粉改性的研究空白。

主要发现和结论

不同的基于电场的方法在不同程度上极大地改变了淀粉的理化性质。影响修饰结果的因素包括淀粉类型和浓度，电导率以及电场类型，强度和持续时间。通过施加电场可以有效地优化诸如水解和取代之类的淀粉改性过程。富含淀粉的食品系统的功能也可以通过这些技术进行修改。显而易见的是，基于电场的技术有潜力用于淀粉改性中，以产生一系列功能并帮助满足不断增长的清洁标签成分市场。