Biomodification refers to the enzymatic treatment of starch using various enzymes; examples such as cyclodextrins, maltodextrins, and amylose are all modified starches produced through enzymatic processing. Enzymatic modification is conducted under mild conditions, is environmentally friendly and non-polluting, and yields modified starches that are safe and hygienic. When consumed as food ingredients, these modified starches are easily digested and absorbed by the human body and possess unique physiological functions.
The enzymatic hydrolysis of plantain starch using medium-temperature α-amylase and glucoamylase allows for the retention of the starch's resistant starch fraction while simultaneously modifying the non-resistant starch components. This process results in modified starch granules characterized by the presence of pores, a smoother morphology, a reduced particle size, and a relatively uniform size distribution. Sakina Khatoon et al. treated starch with α-amylase to produce starch hydrolysates with low glucose values; notably, the partially hydrolyzed starch contained oligosaccharides exhibiting a broad molecular weight distribution. These oligosaccharides are capable of imparting the requisite functional properties to fat substitutes.
