The possibilities of native starch fractions transformation for the purpose raw ingredients obtaining

The article is aimed at studying the mechanisms of transformation of two polymers that make up starch - amylose and amylopectin, as a result of modification. Starch modification is a fairly well-studied area, but it is the chemical modification that is common on an industrial scale. In recent decades, the “green” theme dictates its own rules to scientists and industrialists, so the physical methods of modification come to the fore. However, the physical modification methods are not as well studied and widespread as other modification methods. Starch modification is carried out to eliminate the shortcomings of native starches and expand the use of starch in the food industry. The native starch gels have a number of disadvantages that limits their use. They easily retrograde and undergo syneresis. Therefore, when modifying starch, it is necessary to change the internal structure in order to eliminate such negative effects when the product is further introduced into the food system. The properties of starch are determined by the ratio of amylose and amylopectin. Their ratio in native starches is approximately 20-25 % amylose, the rest is amylopectin. By changing this particular characteristic, it is possible to impart new specific properties to starch or to strengthen existing ones. Based on the analysis of the scientific literature, data were obtained that allow us to conclude that a change in the structure of the starch molecule in the ratio of amylose and amylopectin polymers makes it possible to obtain new properties of starch, as well as eliminate the shortcomings of starch gels, while expanding the possibilities of using starch in various industries, including the food industry.