ACID-TREATED STARCHES

Abstract

Acids such as HCl and H₂SO₄ cause scission of the glucosidic linkages, thereby altering the structure and properties of the native starch. The amorphous regions of the starch granule are more susceptible to acid hydrolysis than the crystalline regions. This review summarizes the current knowledge on: (1) the extent of acid hydrolysis of starches from different botanical origins; (2) the changes in molar mass, crystallinity, viscosity, gel rigidity and gelatinization transition temperatures on acid hydrolysis; (3) the effect of annealing, heat–moisture treatment, high pressure, and amylose-complexed lipids on the rate and extent of acid hydrolysis and; (4) the mechanism of acid hydrolysis in an alcoholic media.