ABSTRACT Starch is a significant food product and a versatile biomaterial utilized globally across several industrial sectors, including food, healthcare, textiles, chemicals, and engineering. The physicochemical qualities and functioning of starch primarily determine its adaptability in industrial applications. Native or unmodified starch has limited functionality and applicability. The physical and chemical characteristics of unmodified starch influence its effectiveness, which is a key reason why it is commonly used as an excipient in the pharmaceutical industry, particularly as a binder and disintegrant. The polyhydroxy glucose monomers that make up starch are chemically reactive and can undergo several reactions, which allows for their chemical modification. Various processes, including hydrolysis, esterification, etherification, and oxidation, can be performed on starch. Baked goods, sweets, soups, and salad dressings can all benefit from the changed starches that result from these reactions. This overview discusses the many chemical reactions that starch undergoes, the associated changes in functionality, and the applications of chemically modified starches in the pharmaceutical sector.
Awoyale et al. (Thu,) studied this question.