Table 4.
Development of new RS preparations over last decade.
| Starch Source | Modification Conditions/Reagent | Type of RS | Reference |
|---|---|---|---|
| Unpeeled raw banana powder, peeled raw banana powder, and banana starch from Kluai Namwa Luang | Fruits were sliced, dried, and milled; starch was extracted from peeled raw banana powder | RS2 | [90] |
| Lotus stem | Native starch digested with protease, lipase, α-amylase, and amyloglucosidase and subjected to ultrasonic treatment | RS2 + modification | [91] |
| Pea starch | Native; acid hydrolysis and pullulanase debranching | RS2 and RS3 | [92] |
| Wrinkled and round pea starches | Heat–moisture treatment | RS3 | [93] |
| Sago | Autoclaving, debranching by pullulanase, autoclaving, and cooling | RS3 | [94] |
| Potato peels | Debranching by pullulanase, autoclaving, and cooling | RS3 | [95] |
| Maize flour | Autoclaving in citrate buffer, protease, and amylase (+pullulanase in [96]) application, second autoclaving, and cooling | RS3 | [96,97] |
| Pea and normal maize starches | Acid thinning, debranching, and recrystallization | RS3 | [98] |
| Highly branched potato starch, waxy potato starch, amylomaltase-modified potato starch, and waxy rice starch | Debranching and recrystallization | RS3 | [99,100] |
| Cyperus esculentus (tiger nut) starch | Debranching and nanoprecipitation | RS3 | [101] |
| Sago starch | Autoclaving, debranching by pullulanase, autoclaving, and cooling (RS) and RS treated with 0.5 M hydrochloric acid | RS3 | [102] |
| Cowpea starch | Autoclaving–cooling cycles (1, 3, and 5) | RS3 | [103] |
| Waxy and normal maize starch | Gelatinized starches were subjected to temperature cycling between 4 and 30 °C (1 day at each temperature) or isothermal storage (4 °C) for 2 or 8 days | RS3 | [104] |
| Highland barley, oat, and buckwheat starches | Enzymatic hydrolysis (α-amylase and pullulanase), autoclaving, and cooling | RS3 | [105] |
| Waxy maize starch | Gelatinization, debranching by pullulanase, cooling, and self-assembly of nanoparticles | RS3 | [106] |
| Potato starch | Gelatinization, debranching by pullulanase, autoclaving, and cooling | RS3 | [107] |
| Different types of bean starches and maize starch | Autoclaving–cooling and α-amylase action or autoclaving and pullulanase | RS3 | [108] |
| Sorghum starch and waxy rice starch | Heating/cooling with or without debranching gelatinized starch | RS3 | [109] |
| High-amylose maize starches | Extrusion cooking with different moisture content | RS3 | [110] |
| Culinary banana starch | Autoclaving or debranching with pullulanase | RS3 | [111] |
| Waxy maize starch | Ultrasound-assisted annealing treatment of fractionated debranched starch | RS3 | [112] |
| Fractionated lotus seed starch | Autoclaving–cooling and α-amylase and glucoamylase action | RS3 | [113] |
| Cassava starch | Debranching by pullulanase and cooling | RS3 | [114] |
| Maize flour and maize starch | Autoclaving–cooling treatments | RS3 | [115] |
| Maize starch | Amylase and isoamylase hydrolysis and autoclaving–cooling | RS3 | [116] |
| Lotus seed starch | Autoclaving–cooling or microwave heated/water bath heated, cooling, and purified by amylase and glucoamylase | RS3 | [117,118] |
| Oat flour | Dual autoclaving–retrogradation treatment | RS3 | [119] |
| Maize starch | 1,4-maltotriohydrolase action, debranching using pullulanase, and autoclaving–cooling | RS3 | [120] |
| Faba bean starch | Debranching using pullulanase and retrogradation treatment | RS3 | [121] |
| Sweet potato, cassava, and high-amylose maize starches | Autoclaving in acetate buffer, debranching by amylase and pullulanase, autoclaving, and cooling | RS3 | [122] |
| Maize and sorghum starches | Extrusion and different storage time | RS3 | [123] |
| Pea starch | Ultrasonic treatment and cooling | RS3 | [124] |
| Green banana flour | Autoclaving and debranching by pullulanase | RS3 | [125] |
| Waxy proso millet grains | Debranching and retrogradation | RS3 | [126] |
| Potato, wheat, corn, and tapioca starch | Retrogradation of starch and acetylation by acetic anhydride | RS3/RS4 | [127,128] |
| Potato starch | Retrograded and acetylated starch produced via starch extrusion or starch hydrolysis with pullulanase | RS3/RS4 | [129] |
| Potato starch | Retrograded and crosslinked by adipic acid | RS3/RS4 | [130] |
| Potato starch | Retrograded, acetylated by acetic acid anhydride, and crosslinked by adipic acid | RS3/RS4 | [131,132] |
| Cassava, potato, sweet potato, lentil, and banana | Octenyl succinic anhydride (OSA) | RS4 | [133,134] |
| Canna | Acetic anhydride | RS4 | [135] |
| Sorghum starch | Extrusion of phosphorylated starch | RS4 | [136] |
| Pea starch | Crosslinking starch with sodium trimetaphosphate and sodium tripolyphosphate | RS4 | [137] |
| Three Korean rice varieties | Crosslinking starch with sodium trimetaphosphate and sodium tripolyphosphate | RS4 | [138] |
| Cassava and sweet potato roots, unripe banana, potato tubers, and lentil seeds | 20, 40, and 60% of citric acid | RS4 | [139] |
| Maize starch | Crosslinking starch with sodium trimetaphosphate and sodium tripolyphosphate under sonication and conventional conditions at various levels of pH | RS4 | [140] |
| Potato starch | Extrusion combined with phosphorylation or succinylation | RS4 | [141] |
| Waxy rice starch | Nanoparticles prepared by acid hydrolysis, crosslinking with sodium trimetaphosphate and freeze drying, freeze drying after sonication, and ethanol dehydration after sonication | RS4 | [142] |
| High-amylose maize starch | Acetic anhydride, propionic anhydride, and butyric anhydride | RS4 | [143,144] |
| Sweet potato starch | Microwave-assisted L-malic acid modification | RS4 | [145] |
| Waxy rice starch | Lactic acid, phosphorylated, and dual-modified starch | RS4 | [146] |
| Maize starch | Citric acid | RS4 | [147] |
| Wheat flour | Acetic anhydride used for pulsed electric fields and conventional esterification | RS4 | [148] |
| Cassava starch | Citric acid | RS4 | [149] |
| Rice starch | Citric acid (10, 20, 30, 40%) | RS4 | [150] |
| Waxy maize starch | Citrate esterification of debranched and non-debranched starch | RS4 | [151] |
| Rice starch | Phosphorylation by using sodium trimetaphosphate and sodium tripolyphosphate | RS4 | [152] |
| Oat starch | Acetic acid anhydride | RS4 | [153] |
| Rice starch | Acetic acid anhydride | RS4 | [154] |
| Field pea, faba bean, and maize starches | Phosphorus chloride and sodium trimetaphosphate/sodium tripolyphosphate in a semidry or aqueous state | RS4 | [155] |
| Maize starch | L-malic acid | RS4 | [156] |
| Rice starch | Pullulanase debranching and propionylation | RS4 | [157] |
| Brown lentil starch | Addition of different lipids/fatty acids (10%, w/w) to both raw and cooked starch samples | RS5 | [158] |
| White, black, and red rice | Rice was cooked with ghee, coconut oil, virgin coconut oil, and rice bran oil | RS5 | [159] |
| Brown rice flour | Butyric, lauric, stearic, and linoleic acid complexation of amylose assisted by ultrasonication | RS5 | [160] |
| Wheat starch | Lauric acid, stearic acid, and glycerol monolaurate; water bath or microwave oven | RS5 | [161] |
| Arrowhead tubers | Starch and linoleic acid or stearic acid ultrasonic treatment | RS5 | [162] |
| Yam starch | Palmitic acid | RS5 | [163] |
| High-amylose maize starch | Debranching using pullulanase and complexation with stearic acid | RS5 + modification | [164] |