Table 2.

The effect of chemical modification of starch on selected physicochemical and functional properties.

Type of Modification	Physicochemical and Functional Properties of Modified Starch as Compared to Native Starch
Oxidation	Partial depolymerization, reduced temperatures and gelatinization enthalpy, reduced viscosity of pastes, improved thermal stability and clarity of pastes, reduced ability for gelling, reduced retrogradation, increased adhesion and ability to form films and coatings
Acetylation	Increased swelling and water absorption capacity, reduced gelatinization temperature, increased maximum viscosity, reduced retrogradation and syneresis, increased clarity of pastes, increased susceptibility to amylolytic enzymes
OSA esterification	Reduced temperature and enthalpy of gelatinization, obtaining the ability to reduce surface tension and the ability to stabilize the emulsion, obtaining the ability to encapsulate
Hydroxypropylation	Reduced gelatinization temperature, increased clarity of pastes, increased stability in freeze-thaw cycles, increased resistance to extreme environmental pH values, high temperatures and shear forces, reduced retrogradation
Cross-linking	Increased temperatures and enthalpy of gelatinization, decreased swelling capacity, increased viscosity of pastes, increased cohesiveness of pastes and gels, increased strength of gels, increased thermal stability of pastes and gels, susceptibility to amylolytic enzymes