Physical modification of starch refers to the alteration of starch properties through physical means, such as heat, mechanical force, or physical fields. Major physical modification techniques for starch include hydrothermal treatment, microwave treatment, ionizing radiation treatment, ultrasonic treatment, ball milling, and extrusion. Microwave treatment finds extensive application within the food industry and stands as a significant method for the physical modification of starch. Superabsorbent resins synthesized from starch graft copolymers exhibit strong water absorption and retention capabilities and possess a wide range of applications; furthermore, compared to traditional heating methods, the microwave irradiation method for preparing these resins can significantly reduce reaction times, simplify processing, and lower costs-thereby demonstrating distinct advantages and promising prospects for future development.
Modifying starch through physical methods involves the utilization of only natural resources-such as water and heat-and thus generates no environmental pollution. Moreover, the resulting products offer a higher level of safety compared to chemically modified starches; consequently, they serve as a vital resource for clean production and green food processing, boasting exceptionally broad prospects for application.
