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. 2021 Mar 9;13(5):832. doi: 10.3390/polym13050832

Table 1.

Selected chemical modifications and changes in starch properties.

Type of Chemical
Modification		 Properties of Modified Starch Ref.
Cross-linking
  • -

    higher thermal stability and shear

  • -

    lower swelling force

  • -

    better stability during freezing and thawing

 [93,94,95]
Grafting polymerization
  • -

    stronger absorption of H2O

  • -

    better thermal stability

  • -

    increase in compatibility

  • -

    increase in biodegradability

 [5,96,97]
Oxidation
  • -

    increase in solubility

  • -

    higher viscosity and gelatinization temperature

  • -

    stronger absorption of H2O

 [5,98,99,100]
Etherification
  • -

    better thermal stability

  • -

    increase in solubility

  • -

    better durability

  • -

    increase in permeability

 [101,102,103,104,105,106]
Esterification
  • -

    increase in compatibility

  • -

    increase in thermoplasticity

  • -

    better resistance to moisture

  • -

    decrease or increase in thermal stability

  • -

    worse biodegradability

 [7,8]