Starch is an important determinant for the texture of many foodstuffs,
and it is widely used in industrial applications as a thickener,
stabilizer, gelling agent, and adhesive. The effects of starch are
related to its gelatinization and retrogradation. The demand for
increased per-formance of applications points out the limitations of
starch. Modified starches were developed to overcome these shortcomings.
The modification processes aim at changing the properties and the
integrity of the starch granule, in order to modify its behavior in
terms of gelatinization, and retrogradation. In the current research
various types of starches (corn, rice and potato), corn amylase and corn
amylopectin were phosphorylated, and their physicochemical properties
were investigated. Modified starch with novel properties is anticipated
to be used in many functional foods and pharmaceuticals. Biodegradable
films were formulated from native and modified starch, and their
solubility's and biodegradable properties were investigated. Successful
application of modified starch-based films in plastic manufacturing
provides a number of benefits including clean environment, and cost
savings.