Eco‐Friendly Enzymatic Starch Modification: Precision Strategies for Tailored Industrial and Biomedical Functionalities

ABSTRACT Enzymatic starch modification offers a precise, eco‐friendly approach to tailoring starch properties, surpassing conventional chemical and physical methods in sustainability and specificity. This review elucidates the mechanisms, benefits, and versatile applications of enzymatic starch modification across food, pharmaceutical, and industrial domains. Utilizing enzymes like α‐amylase, glucoamylase, and pullulanase, this technique selectively hydrolyzes or restructures glycosidic bonds through hydrolysis, debranching, and transglycosylation, yielding starches with enhanced solubility, viscosity, and digestibility. Operating under mild conditions (pH 4–7, 30°C–65°C), enzymatic processes reduce environmental toxicity by up to 70% compared to chemical modifications, aligning with green chemistry principles. In food applications, modified starches improve texture, freeze‐thaw stability, and shelf life in products such as emulsions, sauces, and baked goods. In pharmaceuticals, they enable controlled drug release and microencapsulation, enhancing bioavailability and targeting efficiency. Industrial uses include bioethanol production and biodegradable coatings, supporting sustainable material development. Challenges, including enzyme costs and reaction times, are being addressed through innovations like enzyme immobilization and CRISPR‐edited enzymes, which enhance catalytic efficiency and scalability. By synthesizing recent advances, this review underscores enzymatic modification as a transformative strategy for designing functional starch‐based materials. Its integration with emerging technologies, such as AI‐driven enzyme optimization, positions it as a cornerstone for green nanotechnology and sustainable industrial solutions, offering significant potential for high‐impact applications.