Review New processing and applications of waxy starch (a review) Ev  zen  S  arka a, * ,V  aclav Dvo  r  a  cek b a University of Chemistry and Technology Prague, Department of Carbohydrates and Cereals, Technicka 5,166 28, Prague 6, Czechia b Crop Research Institute, Drnovsk a 507, 161 06, Prague, Czechia article info Article history: Received 14 November 2016 Received in revised form 26 January 2017 Accepted 4 March 2017 Available online xxx Keywords: Waxy starch Starch processing Nanocrystals Use of waxy starch Resistant starch abstract Waxy starches consist almost exclusively of amylopectin and don’t contain amylose molecules. Despite extensive knowledge - and certain applications - of waxy maize starch in former times, the production and use of other high amylopectin starches is now increasing. This review deals with the physical processing of these starches (via gelatinization, gelation, extrusion, annealing, and heat moisture treatment) and with chemical and biochemical modification (e.g. acetylation, debranching of amylo- pectin, hydrolysis). Great attention is paid to the digestibility of the products and the formation of nanoparticles. Both usual and new food and non-food uses of rice, maize, wheat, barley and potato waxy starches are referred to. © 2017 Published by Elsevier Ltd. Contents 1. Introduction ....................................................................................................................... 00 2. Gelatinization and gelation .......................................................................................................... 00 3. Processes for decreasing food digestibility of waxy starches .............................................................................. 00 3.1. Enzymatic processes ......................................................... ................................................ 00 3.1.1. Hydrolysis to prepare SDS ingredient ................................................................................... 00 3.1.2. Elongation of amylopectin chains ....................................................................................... 00 3.1.3. Starch debranching ................................................................................................... 00 3.2. Re-crystallization of starch .................................................................................................... 00 3.3. Encapsulation ............................................................................................................... 00 3.4. Extrusion cooking ........................................................................................................... 00 3.5. Chemical modification of starch ............................................................................................... 00 4. Uses of waxy starches and flours ..................................................................................................... 00 4.1. Applications of waxy rice flour and starch ...................................................................................... 00 4.2. Applications for waxy maize starch .................................................. .......................................... 00 4.2.1. Applications for waxy maize starch in food .............................................................................. 00 4.2.2. Non-food applications of waxy maize starch ......................................... ................................... 00 4.2.3. Nanocrystals of waxy maize starch and their applications ................................................................. 00 4.3. Applications of waxy wheat flour and starch ..................................................................................... 00 4.4. Applications of waxy barley and waxy potato starch ......................................... ................................... 00 4.5. Other general uses .......................................................................................................... 00 5. Conclusion ........................................................................................................................ 00 Acknowledgment ............................................................. .................................................... 00 References ........................................................................................................................ 00 * Corresponding author. E-mail address: evzen.sarka@vscht.cz (E.  S arka). Contents lists available at ScienceDirect Journal of Food Engineering journal homepage: www.elsevier.com/locate/jfoodeng http://dx.doi.org/10.1016/j.jfoodeng.2017.03.006 0260-8774/© 2017 Published by Elsevier Ltd. Journal of Food Engineering xxx (2017) 1e11 Please cite this article in press as:  S arka, E., Dvo r a cek, V., New processing and applications of waxy starch (a review), Journal of Food Engineering (2017), http://dx.doi.org/10.1016/j.jfoodeng.2017.03.006