Enzymatically Modified Starch

Starch is a semicrystalline polymer that is abundantly present in nature as a source of energy storage. It has widespread applications in food and non-food industries, such as pharmaceutical, textile, and paper, due to its low cost, bioavailability, biodegradability, and easy accessibility. The demand for enzymatically modified starch is increasing day by day due to their role in nutritional enhancement and retaining better physico-chemical properties. In addition, the functional properties of native starch, such as thickeners, gelling agents, binders, encapsulants, and swelling agents, make it a foremost choice for all the stakeholders. However, inherent properties like quick retrogradation, thermal and shear instability, and sensitivity to acidic and high-temperature environments restrict its prevalent industrial applications. In this regard, nutritional, functional, physico-chemical, and structural modifications have been made to native starch by chemical, physical, and enzymatic methods. Among them, enzymatic modifications of native starch have been extensively explored as a green technology compared to toxic chemical approaches and energy-intensive physical approaches, resulting in modified starches with altered gelation, viscosity, and solubility characteristics. This chapter provides a comprehensive discussion on numerous protocols and methods of enzymatic modifications of starch.