Chemical Modification of Starch For The Production of Resistant Starch Type-4 (RS4): A Review

Chemical Modification of Starch For The Production of Resistant Starch Type-4 (RS4): A Review
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© 2021 by IJETT Journal
Volume-69 Issue-7
Year of Publication : 2021
Authors : Siti Nurmilah, Edy Subroto
DOI :  10.14445/22315381/IJETT-V69I7P206

How to Cite?

Siti Nurmilah, Edy Subroto, "Chemical Modification of Starch For The Production of Resistant Starch Type-4 (RS4): A Review," International Journal of Engineering Trends and Technology, vol. 69, no. 7, pp. 45-50, 2021. Crossref, https://doi.org/10.14445/22315381/IJETT-V69I7P206

Abstract
Starch digestibility is closely related to its physiological effects in contributing to calorie needs and blood sugar. Various types of starch modifications have been introduced to control calorie intake. Modification of resistant starch (RS) can be an alternative for controlling calorie and glucose intake. The RS can be obtained by chemically modifying starch to resistant starch type 4 (RS4). RS4 is starch that cannot be hydrolyzed into D-glucose through digestion in the small intestine but will be fermented in the colon. This review describes various production methods, physicochemical characteristics, and applications of RS4 in the food industry. RS4 can be produced from various types of chemically modified starch, including by cross-linking, esterification, transglycosylation, and hydroxypropylated methods. Each method has a different effect on the characteristics of RS4, and this can be adjusted to the starch characteristics needed by the food industry. In addition to producing RS4 with low digestibility, chemically modified starch also has better functional properties according to the type of modification and functional groups added to the starch molecule, so that it can act multifunctional.

Keywords
Chemical modification, Modification method, Resistant starch type 4, Starch digestibility, Starch modification.

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