Corn starch is one of the important raw materials in the food industry.However,its application was limited due to the low solubility,weak processing stability and poor anti-digestive ability of native corn starch.Therefore,it is necessary to modify the corn starch to overcome above problems and broaden its application scope in the food products.This paper mainly reviews the factors affecting extrusion-modified starch and elucidates the changing law of starch molecular structure during the extrusion process.Furthermore,the effects of extrusion on the physicochemical and anti-digestive properties of maize starch were discussed,such as solubility,freeze-thaw stability and water absorption index.Additionally,the application of extruded corn starch in improving food texture,as biodegradable materials and carriers of active substances was also introduced.This study provided a theoretical basis for the quality improvement of corn starch-based foods.
维普
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