Modifying starches – trends and developments

The functionality of native starches can be extended by physical, enzymatic and chemical starch modification. While pregelatinization, heat-moisture treatment and annealing modify the swelling characteristics and physicochemical properties of starch, chemical and enzyme modification alter its chemical structure. Industrial starch modification technologies include slurry, semi-dry and dry modification.

Radeloff, M.A. (2016): Modifying starches – trends and developments. Proceedings of the 12th International Conference on Polysaccharides-Glycoscience, University of Chemistry and Technology, Prague


Dr Radeloff is an internationally experienced carbohydrate chemist from Hamburg University specialised in the field of industrial business to business markets.

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