Table 1. Modifications of Starch and Their Propertiesa.
| modification | properties |
|---|---|
| cross-linking | better freeze–thaw |
| granule stability | |
| higher heat | |
| shear stabilities | |
| lower swelling power | |
| decreased solubility | |
| reduced enthalpy of gelatinization | |
| grafting | better biodegradability |
| enhanced stability | |
| stronger water absorbency | |
| larger hydrodynamic radius and volume | |
| film making | |
| esterification | more moisture-resistant and thermoplasticity |
| better compatibility | |
| lower biodegradability and thermal stability | |
| etherification | better thermal stability |
| enhanced solubility | |
| better flowability | |
| improved permeability | |
| good strength | |
| oxidization | higher solubility |
| better viscosity | |
| enhanced gelatinization temperature | |
| better water absorbency | |
| lower enthalpy value | |
| acidification | better recovery |
| enhanced solubility | |
| lower pasting viscosity | |
| reduced gelatinization enthalpy | |
| dual | combination of properties |
a
Reproduced from ref (6) with permission from the Royal Society of Chemistry.