Present trends towards technologies and processes that increase the use of residues make starchy vegetal biomass an important alternative material in various applications due to starch’s versatility, low cost and ease of use when its physicochemical properties are altered. Starch is increasingly used in many industrial applications and as a renewable energy resource. Starch can be modified to enhance its positive attributes and eliminate deficiencies in its native characteristics. In this article, the state of knowledge on conventional and unconventional starches and their properties, characteristics, modifications and applications are reviewed.

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

Background Plant-based meat alternatives are developed to address consumer demands and sustainability of future food supply, and the market has grown exponentially in recent years. Although progresses have been made to construct plant protein-based fibers organoleptically comparable to a whole-muscle cut, it remains challenging to reproduce the hierarchical organization of muscle tissue known to contribute to the overall sensory profile. For now, the market strategies are largely focused on restructured or formed meat mimeticks. Scope and approaches Literature search and supermarket surveys are conducted to identify processing technologies, product formulations, and the chemistry and functionality of various additives applied in meat alternatives production. Comparisons are made between muscle and legume proteins to elucidate disparities in macroscopic aggregation properties that may be greatly diminished through fabrication and ingredient innovation. Due to the highly formulated and processed nature, the nutrition, health, and safety of plant-based meat alternatives are analyzed. Key findings and conclusion Thermoextrusion is found to be the principal reconstructuring technique for meat-like fiber synthesis from plant proteins. Soy and pea proteins, gluten, and polysaccharides are the major building blocks. Through physicochemical interactions, plant proteins are able to aggregate into particles and anisotropic fibrils to impart meat-like texture and mouthfeel. Vegetable oil blends and spices are used to modify the texture and flavor; pigments are added to impart color; vitamins, minerals, antioxidants, and antimicrobials are incorporated to boost nutrition and improve shelf-life. Opportunities exist to overcome technology obstacles and nutrition and safety challenges in further developing the alternatives market.

Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges

Summary
Starch is the main component of wheat having a number of food and industrial applications. Thousands of cultivars/varieties of different wheat types and species differing in starch functionality (thermal, retrogradation, pasting and nutritional properties) are grown throughout the world. These properties are related to starch composition, morphology and structure, which vary with genetics, agronomic and environmental conditions. Starches from soft wheat contain high amounts of surface lipids and proteins and exhibit lower paste viscosity, whereas that from hard cultivars contain high proportion of small granules and amylose content but lower gelatinization temperature and enthalpy. Waxy starches exhibit higher-percentage crystallinity, gelatinization temperatures, swelling power, paste viscosities and digestibility, but lower-setback viscosity, rate of retrogradation and levels of starch lipids and proteins than normal and high-amylose starches. Starches with high levels of lipids are less susceptible towards gelatinization, swelling and retrogradation and are good source of resistant starch, while that with high proportion of long amylopectin chains are more crystalline, gelatinize at high temperatures, increase paste viscosity, retrograde to a greater extent and decrease starch digestibility (high resistant and slowly digestible starch and low rapidly digestible starch).

Wheat starch production, structure, functionality and applications—a review

Health issues and technological aspects of plant-based alternative milk

Enzymatic modification of starch: A green approach for starch applications.

Rice proteins (RPs) are plant proteins with high nutritional value, but they attract little industrial interest because they are poorly soluble ( 30 mV). With their enhanced solubility and retained hydrophobicity, the protein composites displayed excellent interfacial affinities. The emulsifying and foaming capacities and stabilities of the protein composites were almost doubled or even tripled at pH 7 relative to those of RPs. Furthermore, the protein composites maintained the balanced amino acid compositions of both the RPs and SPIs. Our results demonstrate that inducing protein interactions by modulating the pH is a robust technique for the functional and nutritional modification of food proteins.

Alteration of the structure of rice proteins by their interaction with soy protein isolates to design novel protein composites

The main factor limiting the preparation of high value-added rice proteins (RPs) is their low solubility. In this experiment, whey protein isolates (WPIs), which are of high nutritional value, were compounded with RPs at pH 12, and formed RP-WPI complexes by neutralization to pH 7 (pH-cycle). The formation of the protein complexes was studied by fluorescence and ultraviolet (UV) spectra. The results showed that hydrogen bond, hydrophobic force and electrostatic interaction mediated the merging of the two proteins into particulate spheres. Meanwhile the complexes acquired considerable surface charges resisting aggregation of the protein bodies, and the solubility of RPs was increased to more than 50%. The effectiveness of protein interactions by pH-cycle used in this study indicated that the technique may be a versatile approach to improve the functional properties of food proteins.

Complexation of rice proteins and whey protein isolates by structural interactions to prepare soluble protein composites

Morphological features and physicochemical properties of waxy wheat starch

Impact of amylosucrase modification on the structural and physicochemical properties of native and acid-thinned waxy corn starch.

High pressure inactivation of lipoxygenase in soy milk and crude soybean extract

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