| Description |
1 online resource |
| Contents |
Intro -- Contents -- History of Starch Research -- References -- Botanical Sources of Starch -- 1 Introduction -- 2 Starch from Different Botanical Sources -- 2.1 Cereals -- 2.2 Tubers and Roots -- 2.3 Pulses -- 2.4 Others -- 3 Conclusions -- References -- Fine Structure of Amylose and Amylopectin -- 1 Introduction -- 2 Fine Structure of Amylose -- 2.1 Analytical Methods -- 2.2 Structural Characteristics of Amylose -- 3 Fine Structure of Amylopectin -- 3.1 Unit Chain Length of Amylopectin -- 3.2 The Cluster Model -- 4 Conclusions -- References -- Multiscale Structures of Starch Granules |
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1 Introduction -- 2 Starch Granules -- 3 Growth Rings -- 4 Blocklets -- 5 Lamellae -- 6 Double Helices -- 7 Other Structures -- 8 Conclusions -- References -- Amylose-Lipid Complex -- 1 Introduction -- 2 Production of Amylose-Lipid Complex -- 2.1 Classical Methods or Starting from Amylose and Ligands -- 2.2 Enzymatic Methods for Synthesizing Amylose in the Presence of the Ligands -- 2.3 Thermomechanical Methods Starting from Starch and Ligands -- 3 Factors that Affect ALC Formation -- 3.1 Effect of Starch Type -- 3.2 Effect of Degree of Starch Polymerization |
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3.3 Effect of Starch Moisture Content -- 3.4 Effect of Lipid Type, Chain Length, and Unsaturation -- 3.5 Effect of Ligand Concentration and Solubility -- 3.6 Effect of Heat -- 3.7 Effect of pH -- 3.8 Effect of Other Additives and Starch Modifications -- 4 Functional Properties of ALC -- 4.1 Effect of Amylose-Lipid Complex on Starch Digestibility -- 4.2 Effect of Amylose-Lipid Complex on Starch Swelling Capacity and Solubility -- 4.3 Effect of Amylose-Lipid Complex on Starch Gelatinization Properties -- 4.4 Effect of Amylose-Lipid Complex on Starch Pasting and Viscous Behavior |
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4.5 Effect of Amylose-Lipid Complex on Starch Retrogradation -- 5 Potential Health Benefits of ALC -- 5.1 Glycemic and Insulinemic Control -- 5.2 Colon Cancer Prevention -- 5.3 Encapsulation for the Delivery of Bioactive/Pharmaceuticals -- 6 Conclusions -- References -- Phase Transitions of Starch and Molecular Mechanisms -- 1 Introduction -- 2 Definition of Starch Gelatinization and Early Studies -- 3 Effect of Water Content and Temperature on the DSC Profile of Starch -- 4 Proposed Mechanism of Granule Disassembly During Starch Gelatinization -- 5 Exothermic Transitions of Starch-Water Systems |
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6 Measurement of the Extent of Starch Gelatinization -- 7 Definition of Starch Retrogradation and Molecular Mechanism -- 8 Methods Used to Study Starch Retrogradation -- 8.1 Thermal Analysis -- 8.2 Rheological Methods -- 8.3 Spectroscopic Methods -- 8.4 Nuclear Magnetic Resonance Spectroscopy -- 8.5 X-ray Diffraction -- 8.6 Measurement of Turbidity and Syneresis -- 8.7 Other Methods -- 9 Factors Influencing Starch Retrogradation -- 9.1 Water Content -- 9.2 Storage Conditions -- 9.3 Gelatinization Temperature Range -- 9.4 Additives -- 10 Conclusions -- References |
| Summary |
The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food processing and storage and their effects on starch digestion. As such, the book provides a comprehensive overview of starch structure and functionality for researchers and postgraduate students in the field of food chemistry, carbohydrate polymers, polymer chemistry, food ingredients and food processing as well as human nutrition and health |
| Bibliography |
Includes bibliographical references |
| Notes |
Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force. WlAbNL |
| Subject |
Starch -- Structure-activity relationships
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Starch -- Health aspects
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Digestion.
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Structure-activity relationships (Biochemistry)
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Biochemistry.
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Food -- Biotechnology.
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Starch -- chemistry
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Digestion
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Structure-Activity Relationship
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Biochemistry
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biochemistry.
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Food & beverage technology.
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Biochemistry.
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Technology & Engineering -- Food Science.
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Science -- Life Sciences -- Biochemistry.
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Biochemistry
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Food -- Biotechnology
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Midó.
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Bioquímica.
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Biotecnologia alimentària.
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| Genre/Form |
Electronic books
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Llibres electrònics.
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| Form |
Electronic book
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| Author |
Wang, Shujun, Ph.D., editor
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| ISBN |
9789811506222 |
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9811506221 |
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