Analysis of contemporary methods of modification of starch as an instrument of enhancing its technological properties

Nowadays starch has become an important food and technical product widely used in various sectors of food industry. The article provides the materials of research studies of Russian and foreign scientists in the field of modification of starch as an instrument of enhancing its technical properties. Modified starch, which is several-fold cheaper, allows to significantly reduce the base cost of the final product. It is used for: sausage production, binding of free moisture; production of sauces, ketchup, mayonnaise for relevant consistency; production of yoghurts or kefir for desired texture; production of confectionery and bakery products for better appearance, etc. Regardless its field of use, the modified starch, which is manufactured in such countries as Russia, China, USA, India and others, acts as thickener, emulsifier, and stabilizer. The main problem while using starch is the increase of viscosity with ageing of aqueous solutions; this happens due to partial crystallization of polymer chains. Contemporary research studies on development of efficient ways of targeted alteration of natural properties of native starch have recently been actively progressing, since starch modification through chemical (acid, oxidizing hydrolysis), biochemical (enzymatic hydrolysis), and physical activation (mechanical, temperature, ultrasonic and wave) is not only of scientific value, but may also be used in industry. It is worth noting that methods of gene engineering are not used for the modified starch manufacture. However, the Expert Committee assembled under such organizations as FAO (Food and Agriculture Organization of the United Nations) and WHO (World Health Organization) recommended unlimited use of only the starches which undergo enzymatic processing. Other kinds of chemically-processed starches need further studying. That is why physical methods of modification are of major interest for they allow to activate starch in a non-agent way and still alter its properties.