Corn Starch Modification

Abstract The cooking characteristics and the functionalities of the hot pastes and cooled gels of native corn starches (whether normal corn, waxy maize, or high-amylose corn starches) are inadequate for many applications (whether they be food or nonfood applications). Modification of the properties and functionalities of the starches can improve and extend their usefulness. Physical modifications, which are less costly and environmentally safer, impart limited improvements that, in many cases, are lost during cooking of the starch; but some physical treatments increase the contents of thermostable slowly digesting and resistant starches. Chemical modifications are more expensive and less environmentally friendly, but provide stable and dramatic changes in cooking characteristics and functionalities of hot pastes and cooled gels and can add new functionalities.