Effect of modification by maltogenic amylase and branching enzyme on the structural and physicochemical properties of sweet potato starch

Jicama (Pachyrhizus spp.) a nonconventional starch: A review on isolation, composition, structure, properties, modifications and its application

Starch attracts food industries due to their availability in nature, cheapness, biodegradability and possibilities of endless applications. The starch properties and their modification affect food quality. Compared to other cereals, tuber and root starches, more systematic information is needed on the jicama starches (JS). This review article summarizes the isolation, composition, morphology, rheological, thermal and digestibility properties of JS. The modifications and its current and potential applications are also discussed. The chemical composition and structure of JS are different from other starches, influencing its properties. JS has been modified by physical and chemical methods to improve the properties of starch. However, there are very few studies on the modification of JS as compared with other commercial starch although it has been used in food formulation as a stabilizer and to improve the texture of food products. It is also applied as an edible coating to preserve the quality of food products and use as a raw material for making edible and bioplastic packaging. However, large-scale utilization of JS is unexplored compared to commercial starches. Therefore, this review would provide useful information and suggestions for more research on Jicama starch and its industrial applications.

Enzymes Immobilized into Starch- and Gelatin-Based Hydrogels: Properties and Application in Inhibition Assay

The present work is a review of the research on using hydrogels based on natural biodegradable polymers, starch, and gelatin for enzyme immobilization. This review addresses the main properties of starch and gelatin that make them promising materials in biotechnology for producing enzyme preparations stable during use and storage and insensitive to chemical and physical impacts. The authors summarize their achievements in developing the preparations of enzymes immobilized in starch and gelatin gels and assess their activity, stability, and sensitivity for use as biorecognition elements of enzyme inhibition-based biosensors.