Physicochemical properties, modifications and applications of
                    starches from different botanical sources

Alcázar-Alay, Sylvia Carolina; Meireles, Maria Angela Almeida

doi:10.1590/1678-457X.6749

Sylvia Carolina Alcázar-Alay

Faculdade de Engenharia de Alimentos – FEA, Universidade Estadual de Campinas – UNICAMP, Campinas, SP, Brazil

Maria Angela Almeida Meireles ^**Corresponding author: meireles@fea.unicamp.br

Faculdade de Engenharia de Alimentos – FEA, Universidade Estadual de Campinas – UNICAMP, Campinas, SP, Brazil

*Corresponding author: meireles@fea.unicamp.br

Species	Variety/ Designation	Granule Shape	Diameter (µm)	Lipid (%w/w)	Protein (%w/w)	Phosphorus (%w/w)	Amylose (%w/w)	Degree of crystallinity/ Crystalline type
Wheat	Wild type	Spherical and lenticular (Singh et al., 2003Singh, N., Singh, J., Kaur, L., Sodhi, N. S., & Gill, B. S. (2003). Morphological, thermal and rheological properties of starches from different botanical sources. Food Chemistry, 81(2), 219-231. http://dx.doi.org/10.1016/S0308-8146(02)00416-8. http://dx.doi.org/10.1016/S0308-8146(02)... ) A-type: Spherical or ellipsoidal (Zhang et al., 2013Zhang, H., Zhang, W., Xu, C., & Zhou, X. (2013). Morphological features and physicochemical properties of waxy wheat starch. International Journal of Biological Macromolecules, 62(0), 304-309. http://dx.doi.org/10.1016/j.ijbiomac.2013.09.030. PMid:24076202. http://dx.doi.org/10.1016/j.ijbiomac.201... ) B-type: Disc-shape and lenticular	< 30 (Singh et al., 2003Singh, N., Singh, J., Kaur, L., Sodhi, N. S., & Gill, B. S. (2003). Morphological, thermal and rheological properties of starches from different botanical sources. Food Chemistry, 81(2), 219-231. http://dx.doi.org/10.1016/S0308-8146(02)00416-8. http://dx.doi.org/10.1016/S0308-8146(02)... ) 22-36 (Jane et al., 1994Jane, J., Kasemsuwan, T., Leas, S., Zobel, H., & Robyt, J. F. (1994). Anthology of starch granule morphology by scanning electron microscopy. Stärke, 46(4), 121-129. http://dx.doi.org/10.1002/star.19940460402. http://dx.doi.org/10.1002/star.199404604... ) A-type: >10 (Zhang et al., 2013Zhang, H., Zhang, W., Xu, C., & Zhou, X. (2013). Morphological features and physicochemical properties of waxy wheat starch. International Journal of Biological Macromolecules, 62(0), 304-309. http://dx.doi.org/10.1016/j.ijbiomac.2013.09.030. PMid:24076202. http://dx.doi.org/10.1016/j.ijbiomac.201... ) B-type: < 10 (Zhang et al., 2013Zhang, H., Zhang, W., Xu, C., & Zhou, X. (2013). Morphological features and physicochemical properties of waxy wheat starch. International Journal of Biological Macromolecules, 62(0), 304-309. http://dx.doi.org/10.1016/j.ijbiomac.2013.09.030. PMid:24076202. http://dx.doi.org/10.1016/j.ijbiomac.201... )	0.08-0.12 (Buléon et al., 1998Buléon, A., Colonna, P., Planchot, V., & Ball, S. (1998). Starch granules: structure and biosynthesis. International Journal of Biological Macromolecules, 23(2), 85-112. http://dx.doi.org/10.1016/S0141-8130(98)00040-3. PMid:9730163. http://dx.doi.org/10.1016/S0141-8130(98)... )	0.2-0.3 (Šubarić et al., 2012 Šubarić, D., Ačkar, D., Babić, J., Sakač, N., & Jozinović, A. (2012). Modification of wheat starch with succinic acid/acetic anhydride and azelaic acid/acetic anhydride mixtures I. Thermophysical and pasting properties. Journal of Food Science and Technology, 51(10), 2616-2623. http://dx.doi.org/10.1007/s13197-012-0790-0. PMid:25328203. http://dx.doi.org/10.1007/s13197-012-079... )	0.40 (Sang et al., 2007Sang, Y., Prakash, O., & Seib, P. A. (2007). Characterization of phosphorylated cross-linked resistant starch by 31P nuclear magnetic resonance (31P NMR) spectroscopy. Carbohydrate Polymers, 67(2), 201-212. http://dx.doi.org/10.1016/j.carbpol.2006.05.009. http://dx.doi.org/10.1016/j.carbpol.2006... )	25.6±1.0 (Hung et al., 2007Hung, P. V., Maeda, T., & Morita, N. (2007). Study on physicochemical characteristics of waxy and high-amylose wheat starches in comparison with normal wheat starch. Starch/Staerke, 59(3-4), 125-131. http://dx.doi.org/10.1002/star.200600577. http://dx.doi.org/10.1002/star.200600577... )	27.7±2.7/A (Hung et al., 2007Hung, P. V., Maeda, T., & Morita, N. (2007). Study on physicochemical characteristics of waxy and high-amylose wheat starches in comparison with normal wheat starch. Starch/Staerke, 59(3-4), 125-131. http://dx.doi.org/10.1002/star.200600577. http://dx.doi.org/10.1002/star.200600577... )
	Waxy			0 (Morrison et al., 1984Morrison, W. R., Milligan, T. P., & Azudin, M. N. (1984). A relationship between the amylose and lipid contents of starches from diploid cereals. Journal of Cereal Science, 2(4), 257-271. http://dx.doi.org/10.1016/S0733-5210(84)80014-4. http://dx.doi.org/10.1016/S0733-5210(84)... )			1.0±0.5 (Hung et al., 2007Hung, P. V., Maeda, T., & Morita, N. (2007). Study on physicochemical characteristics of waxy and high-amylose wheat starches in comparison with normal wheat starch. Starch/Staerke, 59(3-4), 125-131. http://dx.doi.org/10.1002/star.200600577. http://dx.doi.org/10.1002/star.200600577... )	30.0±2.1/A (Hung et al., 2007Hung, P. V., Maeda, T., & Morita, N. (2007). Study on physicochemical characteristics of waxy and high-amylose wheat starches in comparison with normal wheat starch. Starch/Staerke, 59(3-4), 125-131. http://dx.doi.org/10.1002/star.200600577. http://dx.doi.org/10.1002/star.200600577... )
	High amylose						37.5±1.0 (Hung et al., 2007Hung, P. V., Maeda, T., & Morita, N. (2007). Study on physicochemical characteristics of waxy and high-amylose wheat starches in comparison with normal wheat starch. Starch/Staerke, 59(3-4), 125-131. http://dx.doi.org/10.1002/star.200600577. http://dx.doi.org/10.1002/star.200600577... )	9.4±2.5/C (Hung et al., 2007Hung, P. V., Maeda, T., & Morita, N. (2007). Study on physicochemical characteristics of waxy and high-amylose wheat starches in comparison with normal wheat starch. Starch/Staerke, 59(3-4), 125-131. http://dx.doi.org/10.1002/star.200600577. http://dx.doi.org/10.1002/star.200600577... )
Barley	Wild type	A-type: Disc-shape (Ellis et al., 1998Ellis, R. P., Cochrane, M. P., Dale, M. F. B., Duffus, C. M., Lynn, A., Morrison, I. M., Prentice, R. D. M., Swanston, J. S., & Tiller, S. A. (1998). Starch production and industrial use. Journal of the Science of Food and Agriculture, 77(3), 289-311. http://dx.doi.org/10.1002/(SICI)1097-0010(199807)77:3<289::AID-JSFA38>3.0.CO;2-D. http://dx.doi.org/10.1002/(SICI)1097-001... ) B-type: lenticular(Ellis et al., 1998Ellis, R. P., Cochrane, M. P., Dale, M. F. B., Duffus, C. M., Lynn, A., Morrison, I. M., Prentice, R. D. M., Swanston, J. S., & Tiller, S. A. (1998). Starch production and industrial use. Journal of the Science of Food and Agriculture, 77(3), 289-311. http://dx.doi.org/10.1002/(SICI)1097-0010(199807)77:3<289::AID-JSFA38>3.0.CO;2-D. http://dx.doi.org/10.1002/(SICI)1097-001... )	A-type:10-25 (Ellis et al., 1998Ellis, R. P., Cochrane, M. P., Dale, M. F. B., Duffus, C. M., Lynn, A., Morrison, I. M., Prentice, R. D. M., Swanston, J. S., & Tiller, S. A. (1998). Starch production and industrial use. Journal of the Science of Food and Agriculture, 77(3), 289-311. http://dx.doi.org/10.1002/(SICI)1097-0010(199807)77:3<289::AID-JSFA38>3.0.CO;2-D. http://dx.doi.org/10.1002/(SICI)1097-001... ) B- type: 5 (Ellis et al., 1998Ellis, R. P., Cochrane, M. P., Dale, M. F. B., Duffus, C. M., Lynn, A., Morrison, I. M., Prentice, R. D. M., Swanston, J. S., & Tiller, S. A. (1998). Starch production and industrial use. Journal of the Science of Food and Agriculture, 77(3), 289-311. http://dx.doi.org/10.1002/(SICI)1097-0010(199807)77:3<289::AID-JSFA38>3.0.CO;2-D. http://dx.doi.org/10.1002/(SICI)1097-001... )	0.7-1.2 (Morrison et al., 1984Morrison, W. R., Milligan, T. P., & Azudin, M. N. (1984). A relationship between the amylose and lipid contents of starches from diploid cereals. Journal of Cereal Science, 2(4), 257-271. http://dx.doi.org/10.1016/S0733-5210(84)80014-4. http://dx.doi.org/10.1016/S0733-5210(84)... )	0.2-0.4 (Ellis et al., 1998Ellis, R. P., Cochrane, M. P., Dale, M. F. B., Duffus, C. M., Lynn, A., Morrison, I. M., Prentice, R. D. M., Swanston, J. S., & Tiller, S. A. (1998). Starch production and industrial use. Journal of the Science of Food and Agriculture, 77(3), 289-311. http://dx.doi.org/10.1002/(SICI)1097-0010(199807)77:3<289::AID-JSFA38>3.0.CO;2-D. http://dx.doi.org/10.1002/(SICI)1097-001... )		19-22.1 (Ellis et al., 1998Ellis, R. P., Cochrane, M. P., Dale, M. F. B., Duffus, C. M., Lynn, A., Morrison, I. M., Prentice, R. D. M., Swanston, J. S., & Tiller, S. A. (1998). Starch production and industrial use. Journal of the Science of Food and Agriculture, 77(3), 289-311. http://dx.doi.org/10.1002/(SICI)1097-0010(199807)77:3<289::AID-JSFA38>3.0.CO;2-D. http://dx.doi.org/10.1002/(SICI)1097-001... ) 25.3-30.1 (Morrison et al., 1984Morrison, W. R., Milligan, T. P., & Azudin, M. N. (1984). A relationship between the amylose and lipid contents of starches from diploid cereals. Journal of Cereal Science, 2(4), 257-271. http://dx.doi.org/10.1016/S0733-5210(84)80014-4. http://dx.doi.org/10.1016/S0733-5210(84)... )
	Waxy		A-type:10-25 (Ellis et al., 1998Ellis, R. P., Cochrane, M. P., Dale, M. F. B., Duffus, C. M., Lynn, A., Morrison, I. M., Prentice, R. D. M., Swanston, J. S., & Tiller, S. A. (1998). Starch production and industrial use. Journal of the Science of Food and Agriculture, 77(3), 289-311. http://dx.doi.org/10.1002/(SICI)1097-0010(199807)77:3<289::AID-JSFA38>3.0.CO;2-D. http://dx.doi.org/10.1002/(SICI)1097-001... ) B- type: 5 (Ellis et al., 1998Ellis, R. P., Cochrane, M. P., Dale, M. F. B., Duffus, C. M., Lynn, A., Morrison, I. M., Prentice, R. D. M., Swanston, J. S., & Tiller, S. A. (1998). Starch production and industrial use. Journal of the Science of Food and Agriculture, 77(3), 289-311. http://dx.doi.org/10.1002/(SICI)1097-0010(199807)77:3<289::AID-JSFA38>3.0.CO;2-D. http://dx.doi.org/10.1002/(SICI)1097-001... )	0.3-0.5 ( Morrison et al., 1984)	0.06-0.15 (Ellis et al., 1998Ellis, R. P., Cochrane, M. P., Dale, M. F. B., Duffus, C. M., Lynn, A., Morrison, I. M., Prentice, R. D. M., Swanston, J. S., & Tiller, S. A. (1998). Starch production and industrial use. Journal of the Science of Food and Agriculture, 77(3), 289-311. http://dx.doi.org/10.1002/(SICI)1097-0010(199807)77:3<289::AID-JSFA38>3.0.CO;2-D. http://dx.doi.org/10.1002/(SICI)1097-001... )		1.8-3.6 (Ellis et al., 1998Ellis, R. P., Cochrane, M. P., Dale, M. F. B., Duffus, C. M., Lynn, A., Morrison, I. M., Prentice, R. D. M., Swanston, J. S., & Tiller, S. A. (1998). Starch production and industrial use. Journal of the Science of Food and Agriculture, 77(3), 289-311. http://dx.doi.org/10.1002/(SICI)1097-0010(199807)77:3<289::AID-JSFA38>3.0.CO;2-D. http://dx.doi.org/10.1002/(SICI)1097-001... ) 2.1-8.3 (Morrison et al., 1984Morrison, W. R., Milligan, T. P., & Azudin, M. N. (1984). A relationship between the amylose and lipid contents of starches from diploid cereals. Journal of Cereal Science, 2(4), 257-271. http://dx.doi.org/10.1016/S0733-5210(84)80014-4. http://dx.doi.org/10.1016/S0733-5210(84)... )
	High amylose		A-type: 15-32 (Ellis et al., 1998Ellis, R. P., Cochrane, M. P., Dale, M. F. B., Duffus, C. M., Lynn, A., Morrison, I. M., Prentice, R. D. M., Swanston, J. S., & Tiller, S. A. (1998). Starch production and industrial use. Journal of the Science of Food and Agriculture, 77(3), 289-311. http://dx.doi.org/10.1002/(SICI)1097-0010(199807)77:3<289::AID-JSFA38>3.0.CO;2-D. http://dx.doi.org/10.1002/(SICI)1097-001... ) B-type :2-3 (Ellis et al., 1998Ellis, R. P., Cochrane, M. P., Dale, M. F. B., Duffus, C. M., Lynn, A., Morrison, I. M., Prentice, R. D. M., Swanston, J. S., & Tiller, S. A. (1998). Starch production and industrial use. Journal of the Science of Food and Agriculture, 77(3), 289-311. http://dx.doi.org/10.1002/(SICI)1097-0010(199807)77:3<289::AID-JSFA38>3.0.CO;2-D. http://dx.doi.org/10.1002/(SICI)1097-001... )	1.0-1.7 (Morrison et al., 1984Morrison, W. R., Milligan, T. P., & Azudin, M. N. (1984). A relationship between the amylose and lipid contents of starches from diploid cereals. Journal of Cereal Science, 2(4), 257-271. http://dx.doi.org/10.1016/S0733-5210(84)80014-4. http://dx.doi.org/10.1016/S0733-5210(84)... )			18.2-24.1 (Ellis et al., 1998Ellis, R. P., Cochrane, M. P., Dale, M. F. B., Duffus, C. M., Lynn, A., Morrison, I. M., Prentice, R. D. M., Swanston, J. S., & Tiller, S. A. (1998). Starch production and industrial use. Journal of the Science of Food and Agriculture, 77(3), 289-311. http://dx.doi.org/10.1002/(SICI)1097-0010(199807)77:3<289::AID-JSFA38>3.0.CO;2-D. http://dx.doi.org/10.1002/(SICI)1097-001... ) 38.4-44.1 (Morrison et al., 1984Morrison, W. R., Milligan, T. P., & Azudin, M. N. (1984). A relationship between the amylose and lipid contents of starches from diploid cereals. Journal of Cereal Science, 2(4), 257-271. http://dx.doi.org/10.1016/S0733-5210(84)80014-4. http://dx.doi.org/10.1016/S0733-5210(84)... )
Sorghum	Wild type	Polygonal, dented and round (Wankhede et al., 1989Wankhede, D. B., Deshpande, H. W., Gunjal, B. B., Bhosale, M. B., Patil, H. B., Gahilod, A. T., Sawate, A. R., & Walde, S. G. (1989). Studies on physicochemical, pasting characteristics and amylolytic susceptibility of starch from sorghum (. Sorghum bicolor L. Moench) grainsStärke, 41(4), 123-127. http://dx.doi.org/10.1002/star.19890410402. http://dx.doi.org/10.1002/star.198904104... )	8-14,5 polygonal, 8-10 round (Wankhede et al., 1989Wankhede, D. B., Deshpande, H. W., Gunjal, B. B., Bhosale, M. B., Patil, H. B., Gahilod, A. T., Sawate, A. R., & Walde, S. G. (1989). Studies on physicochemical, pasting characteristics and amylolytic susceptibility of starch from sorghum (. Sorghum bicolor L. Moench) grainsStärke, 41(4), 123-127. http://dx.doi.org/10.1002/star.19890410402. http://dx.doi.org/10.1002/star.198904104... )	0.8 (Emmambux & Taylor, 2013Emmambux, M. N., & Taylor, J. R. N. (2013). Morphology, physical, chemical, and functional properties of starches from cereals, legumes, and tubers cultivated in Africa: a review. Starch/Staerke, 65(9-10), 715-729. http://dx.doi.org/10.1002/star.201200263. http://dx.doi.org/10.1002/star.201200263... )	2.3 (Emmambux & Taylor, 2013Emmambux, M. N., & Taylor, J. R. N. (2013). Morphology, physical, chemical, and functional properties of starches from cereals, legumes, and tubers cultivated in Africa: a review. Starch/Staerke, 65(9-10), 715-729. http://dx.doi.org/10.1002/star.201200263. http://dx.doi.org/10.1002/star.201200263... )		23.7-27.6 (Boudries et al., 2009Boudries, N., Belhaneche, N., Nadjemi, B., Deroanne, C., Mathlouthi, M., Roger, B., & Sindic, M. (2009). Physicochemical and functional properties of starches from sorghum cultivated in the Sahara of Algeria. Carbohydrate Polymers, 78(3), 475-480. http://dx.doi.org/10.1016/j.carbpol.2009.05.010. http://dx.doi.org/10.1016/j.carbpol.2009... )	26-30/A (Boudries et al., 2009Boudries, N., Belhaneche, N., Nadjemi, B., Deroanne, C., Mathlouthi, M., Roger, B., & Sindic, M. (2009). Physicochemical and functional properties of starches from sorghum cultivated in the Sahara of Algeria. Carbohydrate Polymers, 78(3), 475-480. http://dx.doi.org/10.1016/j.carbpol.2009.05.010. http://dx.doi.org/10.1016/j.carbpol.2009... )
	Waxy	Larger than normal sorghum (Lawal et al., 2011Lawal, O. S., Lapasin, R., Bellich, B., Olayiwola, T. O., Cesàro, A., Yoshimura, M., & Nishinari, K. (2011). Rheology and functional properties of starches isolated from five improved rice varieties from West Africa. Food Hydrocolloids, 25(7), 1785-1792. http://dx.doi.org/10.1016/j.foodhyd.2011.04.010. http://dx.doi.org/10.1016/j.foodhyd.2011... )	5-25 (Sang et al., 2008Sang, Y., Bean, S., Seib, P. A., Pedersen, J., & Shi, Y. C. (2008). Structure and functional properties of sorghum starches differing in amylose content. Journal of Agricultural and Food Chemistry, 56(15), 6680-6685. http://dx.doi.org/10.1021/jf800577x. PMid:18627168. http://dx.doi.org/10.1021/jf800577x... )		< 0.3 (Sang et al., 2008Sang, Y., Bean, S., Seib, P. A., Pedersen, J., & Shi, Y. C. (2008). Structure and functional properties of sorghum starches differing in amylose content. Journal of Agricultural and Food Chemistry, 56(15), 6680-6685. http://dx.doi.org/10.1021/jf800577x. PMid:18627168. http://dx.doi.org/10.1021/jf800577x... )		3.5 (Sang et al., 2008Sang, Y., Bean, S., Seib, P. A., Pedersen, J., & Shi, Y. C. (2008). Structure and functional properties of sorghum starches differing in amylose content. Journal of Agricultural and Food Chemistry, 56(15), 6680-6685. http://dx.doi.org/10.1021/jf800577x. PMid:18627168. http://dx.doi.org/10.1021/jf800577x... ) 0 (Sang et al., 2008Sang, Y., Bean, S., Seib, P. A., Pedersen, J., & Shi, Y. C. (2008). Structure and functional properties of sorghum starches differing in amylose content. Journal of Agricultural and Food Chemistry, 56(15), 6680-6685. http://dx.doi.org/10.1021/jf800577x. PMid:18627168. http://dx.doi.org/10.1021/jf800577x... )
	Heterowaxy						14 (Sang et al., 2008Sang, Y., Bean, S., Seib, P. A., Pedersen, J., & Shi, Y. C. (2008). Structure and functional properties of sorghum starches differing in amylose content. Journal of Agricultural and Food Chemistry, 56(15), 6680-6685. http://dx.doi.org/10.1021/jf800577x. PMid:18627168. http://dx.doi.org/10.1021/jf800577x... )
Rice	Wild type	Angular, polygonal (Hoover et al., 1996Hoover, R., Sailaja, Y., & Sosulski, F. W. (1996). Characterization of starches from wild and long grain brown rice. Food Research International, 29(2), 99-107. http://dx.doi.org/10.1016/0963-9969(96)00016-6. http://dx.doi.org/10.1016/0963-9969(96)0... )	< 20 (Singh et al., 2003Singh, N., Singh, J., Kaur, L., Sodhi, N. S., & Gill, B. S. (2003). Morphological, thermal and rheological properties of starches from different botanical sources. Food Chemistry, 81(2), 219-231. http://dx.doi.org/10.1016/S0308-8146(02)00416-8. http://dx.doi.org/10.1016/S0308-8146(02)... ) 2-8 (Hoover et al., 1996Hoover, R., Sailaja, Y., & Sosulski, F. W. (1996). Characterization of starches from wild and long grain brown rice. Food Research International, 29(2), 99-107. http://dx.doi.org/10.1016/0963-9969(96)00016-6. http://dx.doi.org/10.1016/0963-9969(96)0... ; Patindol et al., 2015Patindol, J. A., Siebenmorgen, T. J., & Wang, Y. J. (2015). Impact of environmental factors on rice starch structure: a review. Starch/Staerke, 67(1-2), 42-54. http://dx.doi.org/10.1002/star.201400174. http://dx.doi.org/10.1002/star.201400174... )	0.6-1.4 (Dhital et al., 2011Dhital, S., Shrestha, A. K., Hasjim, J., & Gidley, M. J. (2011). Physicochemical and structural properties of maize and potato starches as a function of granule size. Journal of Agricultural and Food Chemistry, 59(18), 10151-10161. http://dx.doi.org/10.1021/jf202293s. PMid:21838326. http://dx.doi.org/10.1021/jf202293s... )	0.1(Hoover et al., 1996Hoover, R., Sailaja, Y., & Sosulski, F. W. (1996). Characterization of starches from wild and long grain brown rice. Food Research International, 29(2), 99-107. http://dx.doi.org/10.1016/0963-9969(96)00016-6. http://dx.doi.org/10.1016/0963-9969(96)0... )	0.1 (Lim et al., 1994Lim, S. T., Kasemsuwan, T., & Jane, J. L. (1994). Characterization of phosphorus in starch by 31P-nuclear magnetic resonance spectroscopy. Cereal Chemistry, 71(5), 488-493.)	21-25 (Patindol et al., 2015Patindol, J. A., Siebenmorgen, T. J., & Wang, Y. J. (2015). Impact of environmental factors on rice starch structure: a review. Starch/Staerke, 67(1-2), 42-54. http://dx.doi.org/10.1002/star.201400174. http://dx.doi.org/10.1002/star.201400174... )
	Waxy						0-2 (Patindol et al., 2015Patindol, J. A., Siebenmorgen, T. J., & Wang, Y. J. (2015). Impact of environmental factors on rice starch structure: a review. Starch/Staerke, 67(1-2), 42-54. http://dx.doi.org/10.1002/star.201400174. http://dx.doi.org/10.1002/star.201400174... )
	High amylose						> 25 (Patindol et al., 2015Patindol, J. A., Siebenmorgen, T. J., & Wang, Y. J. (2015). Impact of environmental factors on rice starch structure: a review. Starch/Staerke, 67(1-2), 42-54. http://dx.doi.org/10.1002/star.201400174. http://dx.doi.org/10.1002/star.201400174... )
Corn	Wild type	Angular (Singh et al., 2003Singh, N., Singh, J., Kaur, L., Sodhi, N. S., & Gill, B. S. (2003). Morphological, thermal and rheological properties of starches from different botanical sources. Food Chemistry, 81(2), 219-231. http://dx.doi.org/10.1016/S0308-8146(02)00416-8. http://dx.doi.org/10.1016/S0308-8146(02)... )	11.5± 0.3 (López et al., 2010López, O. V., Zaritzky, N. E., & García, M. A. (2010). Physicochemical characterization of chemically modified corn starches related to rheological behavior, retrogradation and film forming capacity. Journal of Food Engineering, 100(1), 160-168. http://dx.doi.org/10.1016/j.jfoodeng.2010.03.041. http://dx.doi.org/10.1016/j.jfoodeng.201... )	0.6-0.8 (Dhital et al., 2011Dhital, S., Shrestha, A. K., Hasjim, J., & Gidley, M. J. (2011). Physicochemical and structural properties of maize and potato starches as a function of granule size. Journal of Agricultural and Food Chemistry, 59(18), 10151-10161. http://dx.doi.org/10.1021/jf202293s. PMid:21838326. http://dx.doi.org/10.1021/jf202293s... ) 0.3-0.53 (Morrison et al., 1984Morrison, W. R., Milligan, T. P., & Azudin, M. N. (1984). A relationship between the amylose and lipid contents of starches from diploid cereals. Journal of Cereal Science, 2(4), 257-271. http://dx.doi.org/10.1016/S0733-5210(84)80014-4. http://dx.doi.org/10.1016/S0733-5210(84)... )	0.4 (Dhital et al., 2011Dhital, S., Shrestha, A. K., Hasjim, J., & Gidley, M. J. (2011). Physicochemical and structural properties of maize and potato starches as a function of granule size. Journal of Agricultural and Food Chemistry, 59(18), 10151-10161. http://dx.doi.org/10.1021/jf202293s. PMid:21838326. http://dx.doi.org/10.1021/jf202293s... )	0.31-0.35 (Sang et al., 2007Sang, Y., Prakash, O., & Seib, P. A. (2007). Characterization of phosphorylated cross-linked resistant starch by 31P nuclear magnetic resonance (31P NMR) spectroscopy. Carbohydrate Polymers, 67(2), 201-212. http://dx.doi.org/10.1016/j.carbpol.2006.05.009. http://dx.doi.org/10.1016/j.carbpol.2006... )	28.5 (Nuwamanya et al., 2013Nuwamanya, E., Baguma, Y., Wembabazi, E., & Rubaihayo, P. (2013). A comparative study of the physicochemical properties of starches from root, tuber and cereal crops. African Journal of Biotechnology, 10(56), 12018-12030.) 23.86 ± 0.66 (López et al., 2010López, O. V., Zaritzky, N. E., & García, M. A. (2010). Physicochemical characterization of chemically modified corn starches related to rheological behavior, retrogradation and film forming capacity. Journal of Food Engineering, 100(1), 160-168. http://dx.doi.org/10.1016/j.jfoodeng.2010.03.041. http://dx.doi.org/10.1016/j.jfoodeng.201... ) 25.8-32.5(Morrison et al., 1984Morrison, W. R., Milligan, T. P., & Azudin, M. N. (1984). A relationship between the amylose and lipid contents of starches from diploid cereals. Journal of Cereal Science, 2(4), 257-271. http://dx.doi.org/10.1016/S0733-5210(84)80014-4. http://dx.doi.org/10.1016/S0733-5210(84)... )	19.2 ±1.4/A (López et al., 2010López, O. V., Zaritzky, N. E., & García, M. A. (2010). Physicochemical characterization of chemically modified corn starches related to rheological behavior, retrogradation and film forming capacity. Journal of Food Engineering, 100(1), 160-168. http://dx.doi.org/10.1016/j.jfoodeng.2010.03.041. http://dx.doi.org/10.1016/j.jfoodeng.201... )
	Waxy			0.01-0.05 (Morrison et al., 1984Morrison, W. R., Milligan, T. P., & Azudin, M. N. (1984). A relationship between the amylose and lipid contents of starches from diploid cereals. Journal of Cereal Science, 2(4), 257-271. http://dx.doi.org/10.1016/S0733-5210(84)80014-4. http://dx.doi.org/10.1016/S0733-5210(84)... )			1.4-2.7 (Morrison et al., 1984Morrison, W. R., Milligan, T. P., & Azudin, M. N. (1984). A relationship between the amylose and lipid contents of starches from diploid cereals. Journal of Cereal Science, 2(4), 257-271. http://dx.doi.org/10.1016/S0733-5210(84)80014-4. http://dx.doi.org/10.1016/S0733-5210(84)... )
	High amylose	Polygonal and Angular (Ellis et al., 1998Ellis, R. P., Cochrane, M. P., Dale, M. F. B., Duffus, C. M., Lynn, A., Morrison, I. M., Prentice, R. D. M., Swanston, J. S., & Tiller, S. A. (1998). Starch production and industrial use. Journal of the Science of Food and Agriculture, 77(3), 289-311. http://dx.doi.org/10.1002/(SICI)1097-0010(199807)77:3<289::AID-JSFA38>3.0.CO;2-D. http://dx.doi.org/10.1002/(SICI)1097-001... )		0.38-0.67(Morrison et al., 1984Morrison, W. R., Milligan, T. P., & Azudin, M. N. (1984). A relationship between the amylose and lipid contents of starches from diploid cereals. Journal of Cereal Science, 2(4), 257-271. http://dx.doi.org/10.1016/S0733-5210(84)80014-4. http://dx.doi.org/10.1016/S0733-5210(84)... )		0.02 (Lim et al., 1994Lim, S. T., Kasemsuwan, T., & Jane, J. L. (1994). Characterization of phosphorus in starch by 31P-nuclear magnetic resonance spectroscopy. Cereal Chemistry, 71(5), 488-493.)	70 (Lim et al., 1994Lim, S. T., Kasemsuwan, T., & Jane, J. L. (1994). Characterization of phosphorus in starch by 31P-nuclear magnetic resonance spectroscopy. Cereal Chemistry, 71(5), 488-493.) 42.6-67.8 (Morrison et al., 1984Morrison, W. R., Milligan, T. P., & Azudin, M. N. (1984). A relationship between the amylose and lipid contents of starches from diploid cereals. Journal of Cereal Science, 2(4), 257-271. http://dx.doi.org/10.1016/S0733-5210(84)80014-4. http://dx.doi.org/10.1016/S0733-5210(84)... )
Potato		Smooth-surfaced, oval and irregular (Singh et al., 2003Singh, N., Singh, J., Kaur, L., Sodhi, N. S., & Gill, B. S. (2003). Morphological, thermal and rheological properties of starches from different botanical sources. Food Chemistry, 81(2), 219-231. http://dx.doi.org/10.1016/S0308-8146(02)00416-8. http://dx.doi.org/10.1016/S0308-8146(02)... )	< 110 (Singh et al., 2003Singh, N., Singh, J., Kaur, L., Sodhi, N. S., & Gill, B. S. (2003). Morphological, thermal and rheological properties of starches from different botanical sources. Food Chemistry, 81(2), 219-231. http://dx.doi.org/10.1016/S0308-8146(02)00416-8. http://dx.doi.org/10.1016/S0308-8146(02)... )	0.1 (Dhital et al., 2011Dhital, S., Shrestha, A. K., Hasjim, J., & Gidley, M. J. (2011). Physicochemical and structural properties of maize and potato starches as a function of granule size. Journal of Agricultural and Food Chemistry, 59(18), 10151-10161. http://dx.doi.org/10.1021/jf202293s. PMid:21838326. http://dx.doi.org/10.1021/jf202293s... )	0.1 (Dhital et al., 2011Dhital, S., Shrestha, A. K., Hasjim, J., & Gidley, M. J. (2011). Physicochemical and structural properties of maize and potato starches as a function of granule size. Journal of Agricultural and Food Chemistry, 59(18), 10151-10161. http://dx.doi.org/10.1021/jf202293s. PMid:21838326. http://dx.doi.org/10.1021/jf202293s... )	0.6 (Dhital et al., 2011Dhital, S., Shrestha, A. K., Hasjim, J., & Gidley, M. J. (2011). Physicochemical and structural properties of maize and potato starches as a function of granule size. Journal of Agricultural and Food Chemistry, 59(18), 10151-10161. http://dx.doi.org/10.1021/jf202293s. PMid:21838326. http://dx.doi.org/10.1021/jf202293s... )	29.3±0.2 (Yuan et al., 2007Yuan, Y., Zhang, L., Dai, Y., & Yu, J. (2007). Physicochemical properties of starch obtained from . Dioscorea nipponica Makino comparison with other tuber starchesJournal of Food Engineering, 82(4), 436-442. http://dx.doi.org/10.1016/j.jfoodeng.2007.02.055. http://dx.doi.org/10.1016/j.jfoodeng.200... )	45.9±0.6/B (Yuan et al., 2007Yuan, Y., Zhang, L., Dai, Y., & Yu, J. (2007). Physicochemical properties of starch obtained from . Dioscorea nipponica Makino comparison with other tuber starchesJournal of Food Engineering, 82(4), 436-442. http://dx.doi.org/10.1016/j.jfoodeng.2007.02.055. http://dx.doi.org/10.1016/j.jfoodeng.200... )
Sweet Potato		Polygonal (Jane et al., 1994Jane, J., Kasemsuwan, T., Leas, S., Zobel, H., & Robyt, J. F. (1994). Anthology of starch granule morphology by scanning electron microscopy. Stärke, 46(4), 121-129. http://dx.doi.org/10.1002/star.19940460402. http://dx.doi.org/10.1002/star.199404604... )	5-25 (Jane et al., 1994Jane, J., Kasemsuwan, T., Leas, S., Zobel, H., & Robyt, J. F. (1994). Anthology of starch granule morphology by scanning electron microscopy. Stärke, 46(4), 121-129. http://dx.doi.org/10.1002/star.19940460402. http://dx.doi.org/10.1002/star.199404604... )				28.9±0.35 (Tan et al., 2006Tan, H. Z., Gu, W. Y., Zhou, J. P., Wu, W. G., & Xie, Y. L. (2006). Comparative study on the starch noodle structure of sweet potato and mung bean. Journal of Food Science, 71(8), C447-C455. http://dx.doi.org/10.1111/j.1750-3841.2006.00150.x. http://dx.doi.org/10.1111/j.1750-3841.20... )
Cassava		Flake-shape and irregular (Falade & Akingbala, 2010Falade, K. O., & Akingbala, J. O. (2010). Utilization of cassava for food. Food Reviews International, 27(1), 51-83. http://dx.doi.org/10.1080/87559129.2010.518296. http://dx.doi.org/10.1080/87559129.2010.... )	5-25 (Jane et al., 1994Jane, J., Kasemsuwan, T., Leas, S., Zobel, H., & Robyt, J. F. (1994). Anthology of starch granule morphology by scanning electron microscopy. Stärke, 46(4), 121-129. http://dx.doi.org/10.1002/star.19940460402. http://dx.doi.org/10.1002/star.199404604... )	0.2 (Vasanthan & Hoover, 1992Vasanthan, T., & Hoover, R. (1992). A comparative study of the composition of lipids associated with starch granules from various botanical sources. Food Chemistry, 43(1), 19-27. http://dx.doi.org/10.1016/0308-8146(92)90236-U. http://dx.doi.org/10.1016/0308-8146(92)9... )	0.3 (Leelavathi et al., 1987Leelavathi, K., Indrani, D., & Sidhu, J. S. (1987). Amylograph pasting behaviour of cereal and tuber starches. Stärke, 39(11), 378-381. http://dx.doi.org/10.1002/star.19870391103. http://dx.doi.org/10.1002/star.198703911... )	0.01(Lim et al., 1994Lim, S. T., Kasemsuwan, T., & Jane, J. L. (1994). Characterization of phosphorus in starch by 31P-nuclear magnetic resonance spectroscopy. Cereal Chemistry, 71(5), 488-493.)	23.7±0.1 (Yuan et al., 2007Yuan, Y., Zhang, L., Dai, Y., & Yu, J. (2007). Physicochemical properties of starch obtained from . Dioscorea nipponica Makino comparison with other tuber starchesJournal of Food Engineering, 82(4), 436-442. http://dx.doi.org/10.1016/j.jfoodeng.2007.02.055. http://dx.doi.org/10.1016/j.jfoodeng.200... ) 8-25 (Paes et al., 2008Paes, S. S., Yakimets, I., & Mitchell, J. R. (2008). Influence of gelatinization process on functional properties of cassava starch films. Food Hydrocolloids, 22(5), 788-797. http://dx.doi.org/10.1016/j.foodhyd.2007.03.008. http://dx.doi.org/10.1016/j.foodhyd.2007... )	48±0.2/A (Yuan et al., 2007Yuan, Y., Zhang, L., Dai, Y., & Yu, J. (2007). Physicochemical properties of starch obtained from . Dioscorea nipponica Makino comparison with other tuber starchesJournal of Food Engineering, 82(4), 436-442. http://dx.doi.org/10.1016/j.jfoodeng.2007.02.055. http://dx.doi.org/10.1016/j.jfoodeng.200... ) 12-15/B (Paes et al., 2008Paes, S. S., Yakimets, I., & Mitchell, J. R. (2008). Influence of gelatinization process on functional properties of cassava starch films. Food Hydrocolloids, 22(5), 788-797. http://dx.doi.org/10.1016/j.foodhyd.2007.03.008. http://dx.doi.org/10.1016/j.foodhyd.2007... )
Turmeric		Polygonal and Angular (Braga et al., 2006Braga, M. E. M., Moreschi, S. R. M., & Meireles, M. A. A. (2006). Effects of supercritical fluid extraction on Curcuma longa L. and Zingiber officinale R. starches. Carbohydrate Polymers, 63(3), 340-346. http://dx.doi.org/10.1016/j.carbpol.2005.08.055. http://dx.doi.org/10.1016/j.carbpol.2005... )	5-70 (Braga et al., 2006Braga, M. E. M., Moreschi, S. R. M., & Meireles, M. A. A. (2006). Effects of supercritical fluid extraction on Curcuma longa L. and Zingiber officinale R. starches. Carbohydrate Polymers, 63(3), 340-346. http://dx.doi.org/10.1016/j.carbpol.2005.08.055. http://dx.doi.org/10.1016/j.carbpol.2005... )		0.6±0.1 (Braga et al., 2006Braga, M. E. M., Moreschi, S. R. M., & Meireles, M. A. A. (2006). Effects of supercritical fluid extraction on Curcuma longa L. and Zingiber officinale R. starches. Carbohydrate Polymers, 63(3), 340-346. http://dx.doi.org/10.1016/j.carbpol.2005.08.055. http://dx.doi.org/10.1016/j.carbpol.2005... )		48±3 (Braga et al., 2006Braga, M. E. M., Moreschi, S. R. M., & Meireles, M. A. A. (2006). Effects of supercritical fluid extraction on Curcuma longa L. and Zingiber officinale R. starches. Carbohydrate Polymers, 63(3), 340-346. http://dx.doi.org/10.1016/j.carbpol.2005.08.055. http://dx.doi.org/10.1016/j.carbpol.2005... )
Ginger		Polygonal and Angular (Braga et al., 2006Braga, M. E. M., Moreschi, S. R. M., & Meireles, M. A. A. (2006). Effects of supercritical fluid extraction on Curcuma longa L. and Zingiber officinale R. starches. Carbohydrate Polymers, 63(3), 340-346. http://dx.doi.org/10.1016/j.carbpol.2005.08.055. http://dx.doi.org/10.1016/j.carbpol.2005... )	5-40 (Braga et al., 2006Braga, M. E. M., Moreschi, S. R. M., & Meireles, M. A. A. (2006). Effects of supercritical fluid extraction on Curcuma longa L. and Zingiber officinale R. starches. Carbohydrate Polymers, 63(3), 340-346. http://dx.doi.org/10.1016/j.carbpol.2005.08.055. http://dx.doi.org/10.1016/j.carbpol.2005... )		0.53±0.01 (Braga et al., 2006Braga, M. E. M., Moreschi, S. R. M., & Meireles, M. A. A. (2006). Effects of supercritical fluid extraction on Curcuma longa L. and Zingiber officinale R. starches. Carbohydrate Polymers, 63(3), 340-346. http://dx.doi.org/10.1016/j.carbpol.2005.08.055. http://dx.doi.org/10.1016/j.carbpol.2005... )		34±2 (Braga et al., 2006Braga, M. E. M., Moreschi, S. R. M., & Meireles, M. A. A. (2006). Effects of supercritical fluid extraction on Curcuma longa L. and Zingiber officinale R. starches. Carbohydrate Polymers, 63(3), 340-346. http://dx.doi.org/10.1016/j.carbpol.2005.08.055. http://dx.doi.org/10.1016/j.carbpol.2005... )
Dioscorea			3-22 (Yuan et al., 2007Yuan, Y., Zhang, L., Dai, Y., & Yu, J. (2007). Physicochemical properties of starch obtained from . Dioscorea nipponica Makino comparison with other tuber starchesJournal of Food Engineering, 82(4), 436-442. http://dx.doi.org/10.1016/j.jfoodeng.2007.02.055. http://dx.doi.org/10.1016/j.jfoodeng.200... )				26.3±0.2 (Yuan et al., 2007Yuan, Y., Zhang, L., Dai, Y., & Yu, J. (2007). Physicochemical properties of starch obtained from . Dioscorea nipponica Makino comparison with other tuber starchesJournal of Food Engineering, 82(4), 436-442. http://dx.doi.org/10.1016/j.jfoodeng.2007.02.055. http://dx.doi.org/10.1016/j.jfoodeng.200... )	48.5±0.3/C (Yuan et al., 2007Yuan, Y., Zhang, L., Dai, Y., & Yu, J. (2007). Physicochemical properties of starch obtained from . Dioscorea nipponica Makino comparison with other tuber starchesJournal of Food Engineering, 82(4), 436-442. http://dx.doi.org/10.1016/j.jfoodeng.2007.02.055. http://dx.doi.org/10.1016/j.jfoodeng.200... )

Type of physical modification	Starch source	Parameters studied	Observed results	References
Pre-Gelatinization	Rice flour Rice starch	Temperature (100 °C) Time (20 min) Suspension^a a based on starch dry weight; 35% (w/v) Storage (4 °C /7 days) Drying by lyophilization	The retrogradation process was delayed; rice flour was more susceptible to modification.	(Wu et al., 2010Wu, Y., Chen, Z., Li, X., & Wang, Z. (2010). Retrogradation properties of high amylose rice flour and rice starch by physical modification. LWT - Food Science and Technology (Campinas.), 43(3), 492-497.)
	Commercial wheat starch	Suspension^a a based on starch dry weight; 10% (w/v) Drying by double drum: temperature (158 °C), pressure (5 bar)	Increased solubility and swelling capacity; viscosity initiated at 25°C^b b compared to native starch. .	(Majzoobi et al., 2011Majzoobi, M., Radi, M., Farahnaky, A., Jamalian, J., Tongdang, T., & Mesbahi, G. (2011). Physicochemical properties of pre-gelatinized wheat starch produced by a twin drum drier. Journal of Agricultural Science and Technology, 13(2), 193-202.)
	Wheat starch	Suspension^a a based on starch dry weight; 37% (w/v) Drying by drum: temperature (150 °C), pressure (5 bar)	Increased solubility, swelling capacity and viscosity^b b compared to native starch. .	(Li et al., 2014Li, W., Cao, F., Fan, J., Ouyang, S., Luo, Q., Zheng, J., & Zhang, G. (2014). Physically modified common buckwheat starch and their physicochemical and structural properties. Food Hydrocolloids, 40, 237-244. http://dx.doi.org/10.1016/j.foodhyd.2014.03.012. http://dx.doi.org/10.1016/j.foodhyd.2014... )
Hydrothermal modification
Annealing	Water chestnuts (Eleocharis dulcis)	Temperature (65 °C) Time (24 h) Suspension^a a based on starch dry weight; 35% (w/v)	Reduction of swelling capacity, solubility and viscosity^b b compared to native starch. .	(Yadav et al., 2013Yadav, B. S., Guleria, P., & Yadav, R. B. (2013). Hydrothermal modification of Indian water chestnut starch: Influence of heat-moisture treatment and annealing on the physicochemical, gelatinization and pasting characteristics. LWT - Food Science and Technology (Campinas.), 53(1), 211-217.)
	Yam starch	Temperature (50 °C) Time (24 h) Suspension^a a based on starch dry weight; 33% (w/v)	Reduction of granule density and swelling capacity^b b compared to native starch. .	(Falade & Ayetigbo, 2015Falade, K. O., & Ayetigbo, O. E. (2015). Effects of annealing, acid hydrolysis and citric acid modifications on physical and functional properties of starches from four yam ( spp.) cultivars. DioscoreaFood Hydrocolloids, 43, 529-539. http://dx.doi.org/10.1016/j.foodhyd.2014.07.008. http://dx.doi.org/10.1016/j.foodhyd.2014... )
	Polylactic acid (PLA) and commercial corn starch mixture	Suspension^a a based on starch dry weight; 40% (w/v) Temperature (50, 60, 80, 100 and 120 °C)	Increase in crystallinity associated with the process temperature. Increased thermal stability and mechanical properties^b b compared to native starch. .	(Lv et al., 2015Lv, S., Gu, J., Cao, J., Tan, H., & Zhang, Y. (2015). Effect of annealing on the thermal properties of poly (lactic acid)/starch blends. International Journal of Biological Macromolecules, 74, 297-303. http://dx.doi.org/10.1016/j.ijbiomac.2014.12.022. PMid:25542167. http://dx.doi.org/10.1016/j.ijbiomac.201... )
Hydrothermal Treatment (HTM)	Water chestnuts (Eleocharis dulcis)	Temperature (110 °C) Time (16 h) Suspension^a a based on starch dry weight; 70, 75 and 80% (w/v)	Reduction of stability, solubility and viscosity of the starch paste^b b compared to native starch. .	(Yadav et al., 2013Yadav, B. S., Guleria, P., & Yadav, R. B. (2013). Hydrothermal modification of Indian water chestnut starch: Influence of heat-moisture treatment and annealing on the physicochemical, gelatinization and pasting characteristics. LWT - Food Science and Technology (Campinas.), 53(1), 211-217.)
	Cassava (Manihot esculenta Crantz), Arrowroot (Maranta arundinacea), Sweet potato (Ipomoea batata)	Temperature (80, 100 and 120 °C) Time (6,10 and 14 h) Suspension^a 50, 70 and 85% (w/v)	Reduction of paste clarity and swelling capacity of starches. Increase in solubility and stability^b b compared to native starch. .	(Jyothi et al., 2010Jyothi, A. N., Sajeev, M. S., & Sreekumar, J. N. (2010). Hydrothermal modifications of tropical tuber starches. 1. Effect of heat-moisture treatment on the physicochemical, rheological and gelatinization characteristics. Starch/Staerke, 62(1), 28-40. http://dx.doi.org/10.1002/star.200900191. http://dx.doi.org/10.1002/star.200900191... )
	Potato Starch	Temperature (120 °C) Time (3 h) Suspension^a a based on starch dry weight; 70, 75 and 80% (w/v) pH (5.6 and 6.5)	Reduction in swelling capacity of granules and amylose leaching. Acidity during treatment decreased the modification time and promoted acid hydrolysis in starch with lower levels of RS^b b compared to native starch. .	(Kim & Huber, 2013Kim, J. Y., & Huber, K. C. (2013). Heat-moisture treatment under mildly acidic conditions alters potato starch physicochemical properties and digestibility. Carbohydrate Polymers, 98(2), 1245-1255. http://dx.doi.org/10.1016/j.carbpol.2013.07.013. PMid:24053800. http://dx.doi.org/10.1016/j.carbpol.2013... )
	Yellow sweet potato (Ase jantan) flour Purple sweet potato (Ayamurasaki) flour	Temperature (50 and 77 °C) Time (3 and 6 h) Suspension^a a based on starch dry weight; 70% (w/v)	Increasing the operating temperature decreased the paste viscosity. HMT showed a reduced swelling capacity in the granules and amylose leaching^b b compared to native starch. .	(Putri et al., 2014Putri, W. D. R., Zubaidah, E., & Ningtyas, D. W. (2014). Effect of heat moisture treatment on functional properties and microstuctural profiles of sweet potato flour. Advance Journal of Food Science and Technology, 6(5), 655-659.)
	Rice Starch Rice flour	Temperature (100 °C) Time (16 h) Suspension^a a based on starch dry weight; 70, 75 and 80% (w/v)	HMT primarily affected the paste properties of rice flour. The authors attributed these differences to presence of protein in the rice flour.	(Puncha-Arnon & Uttapap, 2013Puncha-arnon, S., & Uttapap, D. (2013). Rice starch vs. rice flour: differences in their properties when modified by heat-moisture treatment. Carbohydrate Polymers, 91(1), 85-91. http://dx.doi.org/10.1016/j.carbpol.2012.08.006. PMid:23044108. http://dx.doi.org/10.1016/j.carbpol.2012... )
	Ginger and turmeric (Residues of supercritical fluid extraction-SFE)	Treatment assisted with high pressure using subcritical water and CO₂ Suspension^a a based on starch dry weight; 33% (w/v) Pressure (150 bar) Time (11 min) Ginger: Temperature (200 °C) Turmeric: Temperatures (130, 150 and 180 °C)	Subcritical water was acidified by CO₂, producing hydrothermolysis. Modification of starch was monitored by sugar production (reducing and total reducing sugar).	(Moreschi et al., 2006Moreschi, S. R. M., Leal, J. C., Braga, M. E. M., & Meireles, M. A. A. (2006). Ginger and turmeric starches hydrolysis using subcritical water +CO2: the effect of the SFE pre-treatment. Brazilian Journal of Chemical Engineering, 23(2), 235-242. http://dx.doi.org/10.1590/S0104-66322006000200011. http://dx.doi.org/10.1590/S0104-66322006... )
Non-hydrothermal modification	Ginger (Zingiber officinale R.) Turmeric (Curcuma longa L.)	Treatment of SFE using CO₂ and a co-solvent. Ginger: Co-solvent (isopropyl alcohol, 1.5% v/v), temperature (35 °C), pressure (250 bar) Turmeric: Co-solvent (ethanol/isopropyl alcohol (1:1) mixture, 10% v/v), temperature (30 °C), pressure (300 bar).	SFE treatment did not alter granule morphology or amylose/amylopectin ratio. For ginger, the modification process reduced T_gel and the maximum viscosity. Turmeric starch showed the opposed behavior.	(Braga et al., 2006Braga, M. E. M., Moreschi, S. R. M., & Meireles, M. A. A. (2006). Effects of supercritical fluid extraction on Curcuma longa L. and Zingiber officinale R. starches. Carbohydrate Polymers, 63(3), 340-346. http://dx.doi.org/10.1016/j.carbpol.2005.08.055. http://dx.doi.org/10.1016/j.carbpol.2005... )
	Potato starch Wheat starch Corn starch Rice starch	Treatment using ultrasound Medium: Water and alcohol	Starches treated by ultrasound showed depolymerization of the granules. Modification of the paste properties^b b compared to native starch. . Water was a better medium for starch modification.	(Sujka & Jamroz, 2013Sujka, M., & Jamroz, J. (2013). Ultrasound-treated starch: SEM and TEM imaging, and functional behaviour. Food Hydrocolloids, 31(2), 413-419. http://dx.doi.org/10.1016/j.foodhyd.2012.11.027. http://dx.doi.org/10.1016/j.foodhyd.2012... )
	Tapioca	Treatment with argon gas as a plasma Medium: Water Suspension^a a based on starch dry weight; 40% (w/w)	During modification, two reactions occurred, crosslinking and depolymerization of the starch that may replace the chemical reactions.	(Wongsagonsup et al., 2014Wongsagonsup, R., Deeyai, P., Chaiwat, W., Horrungsiwat, S., Leejariensuk, K., Suphantharika, M., Fuongfuchat, A., & Dangtip, S. (2014). Modification of tapioca starch by non-chemical route using jet atmospheric argon plasma. Carbohydrate Polymers, 102, 790-798. http://dx.doi.org/10.1016/j.carbpol.2013.10.089. PMid:24507348. http://dx.doi.org/10.1016/j.carbpol.2013... )

Type of chemical modification	Starch source	Parameters studied	Observed results	References
Cationization	Waxy maize starch	Esterification reaction. Chemical reactive: 2,3-epoxypropil trimethyl ammonium chloride (EDMAC). pH (9.0)	Reduction in starch granule size and fragmentation. Esterification reaction is produced on the granule surface^a a when compared with native starch. .	(Liu et al., 2015Liu, J., Yang, R., & Yang, F. (2015). Effect of the starch source on the performance of cationic starches having similar degree of substitution for papermaking using deinked pulp. BioResources, 10(1), 922-931.)
Cationization	Commercial potato starch	Halogenation and amination reactions. Chemicals reactive to halogenation: Epichlorohydrin and hydrochloric acid. Temperature (100 °C) Time (1 h) Amination agents: putrescine, histamine, cadaverine and tyramine. Temperature (60, 80 and 100 °C) Time (4, 8 and 12 h)	Researchers studied the effects of amine groups in cationization reactions. Due to sensible amine structures, lower temperatures gave better results.	(Anthony & Sims, 2013Anthony, R. J., & Sims, R. C. (2013). Optimization of cationic amino starch synthesis using biogenic amines. Carbohydrate Polymers, 98(2), 1409-1415. http://dx.doi.org/10.1016/j.carbpol.2013.07.043. PMid:24053821. http://dx.doi.org/10.1016/j.carbpol.2013... )
Crosslinking	Oat starch	Chemical reactive: Sodium tripolyphosphate (STPP) and sodium phosphate (STMP)	Reduction in the amylose content due to alkaline conditions; increase in the swelling capacity of starch granules; viscosity increase at high temperatures; and rapid development of viscosity at cooling temperatures^a a when compared with native starch. .	(Berski et al., 2011Berski, W., Ptaszek, A., Ptaszek, P., Ziobro, R., Kowalski, G., Grzesik, M., & Achremowicz, B. (2011). Pasting and rheological properties of oat starch and its derivatives. Carbohydrate Polymers, 83(2), 665-671. http://dx.doi.org/10.1016/j.carbpol.2010.08.036. http://dx.doi.org/10.1016/j.carbpol.2010... )
	Commercial starches from wheat, corn, oat, rice, banana and potato.	Starch suspension (≈33%, w/w) Chemical reactive: mixture of STMP:STPP (99:1) Temperature (25-70 °C) pH (10.5 -12.3) Time (5-24 h)	RS production was ≤ 100% in all studied materials. RS produced was less water-soluble at 95 °C and increased the T_gel and enthalpies of starch paste^a a when compared with native starch. .	(Woo & Seib, 2002Woo, K. S., & Seib, P. A. (2002). Cross-linked resistant starch: preparation and properties 1. Cereal Chemistry, 79(6), 819-825. http://dx.doi.org/10.1094/CCHEM.2002.79.6.819. http://dx.doi.org/10.1094/CCHEM.2002.79.... )
	Commercial corn and wheat starch	Starch suspension (50 g / 70 ml of water) 12% mixture of STMP:STPP (99:1) 10% sodium sulfate. Temperature (38-70 °C) pH (10-12) Time (3 h)	Researchers studied the application of parameters such as temperature and pH to produce RS. At higher pH, the RS production was increased for both starches.	(Kahraman et al., 2015Kahraman, K., Koksel, H., & Ng, P. K. W. (2015). Optimisation of the reaction conditions for the production of cross-linked starch with high resistant starch content. Food Chemistry, 174, 173-179. http://dx.doi.org/10.1016/j.foodchem.2014.11.032. PMid:25529667. http://dx.doi.org/10.1016/j.foodchem.201... )
Acetylation	Commercial potato starch	Pretreatment: gelatinization and retrogradation Chemical reactive: anhydrous acetic acid.	Increased resistance to enzymatic action over retrograded starch.	(Zięba et al., 2011Zięba, T., Szumny, A., & Kapelko, M. (2011). Properties of retrograded and acetylated starch preparations: Part 1. Structure, susceptibility to amylase, and pasting characteristics. LWT - Food Science and Technology (Campinas.), 44(5), 1314-1320.)
	Commercial potato starch	Pretreatment: enzymatic hydrolysis and extrusion Chemical reactive: anhydrous acetic acid. Catalyst: sodium hydroxide.	Increase in solubility and decrease in swelling capacity caused by both pretreatments^a a when compared with native starch. . Acetylation effects were directly dependent on the pretreatment.	(Kapelko et al., 2013Kapelko, M., Zięba, T., Gryszkin, A., Styczyńska, M., & Wilczak, A. (2013). Properties of retrograded and acetylated starch produced via starch extrusion or starch hydrolysis with pullulanase. Carbohydrate Polymers, 97(2), 551-557. http://dx.doi.org/10.1016/j.carbpol.2013.04.079. PMid:23911484. http://dx.doi.org/10.1016/j.carbpol.2013... )
	Commercial corn starch	Hydrothermal pretreatment: Suspension^a 65% (w/v) Temperature (48, 52, 57, 60 and 62 °C) Time (3 h) Chemical reactive: Octenyl succinic anhydride (OSA). Catalyst: Sodium hydroxide.	Pretreatment increased the swelling capacity of granules and the peak of viscosity. Decrease in paste temperature^a.	(Chen et al., 2014Chen, X., He, X., & Huang, Q. (2014). Effects of hydrothermal pretreatment on subsequent octenylsuccinic anhydride (OSA) modification of cornstarch. Carbohydrate Polymers, 101(0), 493-498. http://dx.doi.org/10.1016/j.carbpol.2013.09.079. PMid:24299803. http://dx.doi.org/10.1016/j.carbpol.2013... )
	Oat starch	Chemical reactive: anhydrous acetic acid Catalyst: Sodium hydroxide.	Reduction in amylose content, temperature of the paste and viscosity at high temperature. Rapid development of viscosity upon cooling^a a when compared with native starch. .	(Berski et al., 2011Berski, W., Ptaszek, A., Ptaszek, P., Ziobro, R., Kowalski, G., Grzesik, M., & Achremowicz, B. (2011). Pasting and rheological properties of oat starch and its derivatives. Carbohydrate Polymers, 83(2), 665-671. http://dx.doi.org/10.1016/j.carbpol.2010.08.036. http://dx.doi.org/10.1016/j.carbpol.2010... )
	Commercial corn starch	Chemical modification Chemical reactive: OSA. Catalyst: Sodium hydroxide. Temperature (35 °C) Time (2 h)	Improved performance of starch for textile applications. Reduction in surface tension, impregnation, wetting and diffusion of starch in textile fibers^a a when compared with native starch. .	(Zhang et al., 2014Zhang, C., Xu, D., & Zhu, Z. (2014). Octenylsuccinylation of cornstarch to improve its sizing properties for polyester/cotton blend spun yarns. Fibers and Polymers, 15(11), 2319-2328. http://dx.doi.org/10.1007/s12221-014-2319-9. http://dx.doi.org/10.1007/s12221-014-231... )
Acid hydrolysis	Wheat (30% starch) Potato (25% starch) Peas (38% starch)	Acid solutions: chlorhydric acid and sulfuric acid (0.36 and 0.72 N). Starch suspension: 40% (w/w, dry basis). Temperature (40 °C) Time (4 and 24 h)	Hydrolysis reduced granule size and paste viscosity. The amylopectin depolymerization increased the quantity of linear chains similar to amylose, favoring gel formation and its strength.	(Ulbrich et al., 2014Ulbrich, M., Natan, C., & Flöter, E. (2014). Acid modification of wheat, potato, and pea starch applying gentle conditions—impacts on starch properties. Stärke, 66(9-10), 903-913. http://dx.doi.org/10.1002/star.201400089. http://dx.doi.org/10.1002/star.201400089... )
	Sorghum (Sorghum bicolor)	Acid solution: chlorhydric acid (0.1 N). Starch suspension: 40% (w/w, dry basis). Temperature (50 °C) Time (1.5 h).	Granule surface was highly porous, reducing its swelling capacity^a a when compared with native starch. .	(Ali & Hasnain, 2014Ali, T. M., & Hasnain, A. (2014). Morphological, Physicochemical, and Pasting Properties of Modified White Sorghum (Sorghum bicolor) Starch. International Journal of Food Properties, 17(3), 523-535. http://dx.doi.org/10.1080/10942912.2012.654558. http://dx.doi.org/10.1080/10942912.2012.... )
	Amaranth starch	Acid solution: chlorhydric acid (0.5 N). Starch suspension: 66% (w/w, dry basis). Temperature (35 °C) Time (0-72 h).	Reduction in size and molecular mass of granules. Increase in solubility, and reduction in gel formation^a a when compared with native starch. .	(Kong et al., 2012Kong, X., Kasapis, S., Bao, J., & Corke, H. (2012). Influence of acid hydrolysis on thermal and rheological properties of amaranth starches varying in amylose content. Journal of the Science of Food and Agriculture, 92(8), 1800-1807. http://dx.doi.org/10.1002/jsfa.5549. PMid:22318856. http://dx.doi.org/10.1002/jsfa.5549... )
	Commercial wheat starch (87.5% starch, dry basis) Commercial potato starch (84.9% starch, dry basis) Commercial pea starch (89.3% starch, dry basis)	Acid solutions: chlorhydric acid and sulfuric acid (0.36 and 0.72 N). Starch suspension: 2.5% (w/w, dry basis). Temperature (21 °C) Time (4 and 24 h).	Modification of starch by acid hydrolysis was different for each source. Amylopectin depolymerization increased the quantity of linear chains similar to amylose, favoring gel formation and its strength.	(Ulbrich et al., 2015Ulbrich, M., Wiesner, I., & Flöter, E. (2015). Molecular characterization of acid-thinned wheat, potato and pea starches and correlation to gel properties. Starch/Staerke. 66, 1-14.)
	Yam starch	Acid solution: chlorhydric acid (6%, w/v). Starch suspension: 1/2 (w/v, dry basis). Temperature (27 °C) Time (192 h). Neutralization with sodium hydroxide (10%, w/v)	Increase in granule density. Breakdown or fragmentation of granules. Increase in swelling capacity^a a when compared with native starch. .	(Falade & Ayetigbo, 2015Falade, K. O., & Ayetigbo, O. E. (2015). Effects of annealing, acid hydrolysis and citric acid modifications on physical and functional properties of starches from four yam ( spp.) cultivars. DioscoreaFood Hydrocolloids, 43, 529-539. http://dx.doi.org/10.1016/j.foodhyd.2014.07.008. http://dx.doi.org/10.1016/j.foodhyd.2014... )
Oxidation	Sorghum (Sorghum bicolor)	Starch suspension: 35% (w/w, dry basis). Chemical reactive: sodium hypochlorite. Catalyst: Sodium hydroxide. pH (9.5) Time (10 min)	Decrease in swelling capacity and viscosity of the paste^a a when compared with native starch. .	(Ali & Hasnain, 2014Ali, T. M., & Hasnain, A. (2014). Morphological, Physicochemical, and Pasting Properties of Modified White Sorghum (Sorghum bicolor) Starch. International Journal of Food Properties, 17(3), 523-535. http://dx.doi.org/10.1080/10942912.2012.654558. http://dx.doi.org/10.1080/10942912.2012.... )
	Commercial potato starch	Comparison between microwave use and conventional oxidation. Chemical reactive: hydrogen peroxide. Catalyst: sodium tungstate (Na₂WO₄•2H₂O)	Decrease in the viscoelastic properties of the paste due to oxidation. Microwave uses are not significantly difference from the conventional method.	(Ptaszek et al., 2013Ptaszek, A., Lukasiewicz, M., & Bednarz, S. (2013). Environmental friendly polysaccharide modification - Resistant starch–classification, structure, production properties of oxidized starches water systems. Starch/Staerke, 65(1-2), 134-145. http://dx.doi.org/10.1002/star.201200032. http://dx.doi.org/10.1002/star.201200032... )
	Oat Starch	Chemical reactive: sodium hypochlorite.	Apparent increase in linear molecules due to amylopectin depolymerization. Reduction in viscosity at high temperature and faster development of viscosity upon cooling^a a when compared with native starch. .	(Berski et al., 2011Berski, W., Ptaszek, A., Ptaszek, P., Ziobro, R., Kowalski, G., Grzesik, M., & Achremowicz, B. (2011). Pasting and rheological properties of oat starch and its derivatives. Carbohydrate Polymers, 83(2), 665-671. http://dx.doi.org/10.1016/j.carbpol.2010.08.036. http://dx.doi.org/10.1016/j.carbpol.2010... )
Dual modifications	Sorghum (Sorghum bicolor)	Chemical modifications: oxidation and acetylation.	Increase in paste clarity^a a when compared with native starch. .	(Ali & Hasnain, 2014Ali, T. M., & Hasnain, A. (2014). Morphological, Physicochemical, and Pasting Properties of Modified White Sorghum (Sorghum bicolor) Starch. International Journal of Food Properties, 17(3), 523-535. http://dx.doi.org/10.1080/10942912.2012.654558. http://dx.doi.org/10.1080/10942912.2012.... )
	Commercial corn starch	Chemical modifications: oxidation and alkali treatment. Chemical reactive for oxidation: sodium hypochlorite. Alkaline reactive: sodium hydroxide.	Combined treatments generated several damages to the surfaces of the starch granules, making them more susceptible to enzymatic hydrolysis.	(Spier et al., 2013Spier, F., Zavareze, E. R., Silva, R. M., Elias, M. C., & Dias, A. R. G. (2013). Effect of alkali and oxidative treatments on the physicochemical, pasting, thermal and morphological properties of corn starch. Journal of the Science of Food and Agriculture, 93(9), 2331-2337. http://dx.doi.org/10.1002/jsfa.6049. PMid:23423960. http://dx.doi.org/10.1002/jsfa.6049... )
	Wheat starch	Chemical reactive: mixtures of i) succinic acid and acetic anhydride and ii) Azelaic acid and acetic anhydride	Decreased T_gel and retrogradation tendency. Increase in paste stability during storage.	(Šubarić et al., 2012 Šubarić, D., Ačkar, D., Babić, J., Sakač, N., & Jozinović, A. (2012). Modification of wheat starch with succinic acid/acetic anhydride and azelaic acid/acetic anhydride mixtures I. Thermophysical and pasting properties. Journal of Food Science and Technology, 51(10), 2616-2623. http://dx.doi.org/10.1007/s13197-012-0790-0. PMid:25328203. http://dx.doi.org/10.1007/s13197-012-079... )
	Potato Potato peel (industrial residue)	Application of ultrasound and microwave. Medium of dispersion: i) neutral water, ii) acidified water (sulfuric acid, 3 M) and iii) alkaline water (sodium hydroxide, 1 M)	Starch depolymerization was quantified by reducing sugar production. Ultrasound method in acidified water showed the highest degree of depolymerization.	(Hernoux et al., 2013Hernoux, A., Lévêque, J. M., Lassi, U., Molina-Boisseau, S., & Marais, M. F. (2013). Conversion of a non-water soluble potato starch waste into reducing sugars under non-conventional technologies. Carbohydrate Polymers, 92(2), 2065-2074. http://dx.doi.org/10.1016/j.carbpol.2012.11.048. PMid:23399259. http://dx.doi.org/10.1016/j.carbpol.2012... )

[1] *Corresponding author: meireles@fea.unicamp.br

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Physicochemical properties, modifications and applications of starches from different botanical sources