Background

Native starches have been modified by employing various methods for desired industrial applications over the last few decades. There have been intense interests to develop novel methods with advantages of high-efficiency, environment-friendly and easy operation for starch modification. Although there is more attention to the functional properties of modified starch for practical applications in the industry, structural changes are the basis of functional changes, hence understanding the structural alteration induced by processing techniques is a fundamental issue towards better utilization of starch and starch modification techniques.

Scope and approach

The current review mainly presents the effects of several efficient physical processing techniques on the changes in the starch multi-scale structure including molecular structure, crystallinity, lamellae structure, and morphology characteristic. Among these techniques, the influences of high hydrostatic pressure, cold plasma, and microwave treatments are emphasized, and research gaps to better develop these techniques for starch modifications are suggested.

Key findings and conclusions

Physical processing techniques by means of pressure, heat, radiation or free radicals can affect amylose, amylopectin, and degree of their interactions in the crystalline and amorphous region, as well as the packing mode of the crystal structure, thereby resulting in various functional properties and extensive applications in starch industries. However, the exact mechanisms behind these modification techniques are inconclusive because there are many affecting factors mainly including processing parameters, starch origin, and environment. Exploring new research methods or improving modified equipment to reduce the influence of these interference factors should be a good inspiration to study physical modification.

中文翻译：

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新型物理加工技术对淀粉多结构的影响

背景

在过去的几十年中，天然淀粉已经通过采用各种方法进行改性以用于所需的工业应用。开发具有高效率，环境友好和易于操作的淀粉改性优点的新颖方法一直引起了强烈的兴趣。尽管人们越来越关注改性淀粉在工业上的实际应用的功能特性，但结构变化是功能变​​化的基础，因此了解加工技术引起的结构变化是更好地利用淀粉和淀粉改性技术的基本问题。 。

范围和方法

本综述主要介绍几种有效的物理加工技术对淀粉多尺度结构变化的影响，包括分子结构，结晶度，薄片结构和形态特征。在这些技术中，着重强调了高静水压力，冷等离子体和微波处理的影响，并提出了为更好地开发这些用于淀粉改性的技术的研究空白。

主要发现和结论

通过压力，热量，辐射或自由基进行的物理处理技术会影响直链淀粉，支链淀粉以及它们在结晶和非晶区域的相互作用程度，以及晶体结构的堆积模式，从而导致各种功能特性和在淀粉工业中有广泛的应用。但是，这些修饰技术背后的确切机制尚无定论，因为有许多影响因素，主要包括加工参数，淀粉来源和环境。探索新的研究方法或改进改装设备以减少这些干扰因素的影响应该是研究物理改装的良好灵感。