Starch in Food: Structure, Function and Applications

Front Cover
Ann-Charlotte Eliasson
CRC Press, Sep 20, 2004 - Technology & Engineering - 605 pages
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Starch is an important ingredient for the food industry and researchers are making progress in discovering new details about its structure, functionality and impact on our health. Starch in Food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food.

Starch in Food begins by illustrating how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering, and starch-acting enzymes. It examines the sources of starch, from wheat and potatoes to rice, corn, and tropical supplies. The book looks at modified starches and the stability of frozen foods, starch lipid interactions and starch-based microencapsulation. It covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions, and analyzing starch digestion.

Starch in Food is an authoritative and indispensable reference, edited by a leader in the field with contributions from experts worldwide.
 

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Contents

Plant starch synthesis
3
enzyme reactions in plants and algae and glycogen synthesis in cyanobacteria
5
ADP glucose pyrophosphorylase
6
starch synthase
18
branching enzymes
25
16 Initiation of starch synthesis using a glucosylprotein
33
18 In vivo synthesis of amylopectin
37
19 Regulating starch synthesis in plants
41
103 Chemically modifying corn starches for use in the food industry
305
104 Genetically modifying corn starches for use in the food industry
311
105 Future trends
314
Tropical sources of starch
321
112 Characteristics and properties of cassava starch
326
113 Characteristics and properties of sweet potato starch
334
114 Characteristics and properties of yam and aroid starches
336
115 Characteristics and properties of other minor root starches
341

110 References
49
Analysing starch structure
57
22 Fractionation of starch
59
23 Analysis of amylose
60
24 Analysis of amylopectin structure
64
25 Analysis of intermediate materials
75
26 Analysis of chemically modified starches
77
27 Future trends
79
28 Sources of further information and advice
81
Starch bioengineering
97
32 Technologies for genetic modification and starch profiling
99
33 Improving starch yield and structure
102
34 Physical and chemical properties of modified starches
111
35 Functionality and uses of modified starches in food processing
112
36 Ensuring successful modification of starch
114
37 Future trends
117
38 References
119
Starchacting enzymes
128
42 Using enzymes to modify starch
131
43 Developing starchmodifying enzymes for food processing applications
141
44 Future trends
148
45 References
149
Understanding starch structure and functionality
156
52 The effect of amylopectin chain architecture on packing
161
53 Improving packing within starch granules
165
54 The gelatinisation process
169
implications of starch granule structure
174
56 Conclusions and future trends
177
57 Sources of further information and advice
178
Measuring starch in food
185
62 Sample preparation
186
63 Methods of analysing starch in food
188
recent technological developments
198
65 Future trends
201
66 Sources of further information and advice
203
67 References
204
Sources of starch
209
The functionality of wheat starch
211
72 Granular and molecular structure of wheat starch
213
granules films and pastes
218
74 Rheological properties of starch pastes and gels
221
75 Improving and chemically modifying wheat starch for use in the food industry
225
76 Wheat starch syrups
231
77 Analysing starchbased products
234
78 Future trends
236
710 References
238
Developments in potato starches
241
82 Components and rheological properties of potato starch
242
83 Techniques for producing potato starch
245
84 Improving the functionality of potato starch for use in the food industry
246
85 Future trends
252
86 References
254
The functionality of rice starch
258
92 Rice flour and starch as food ingredient
260
93 Constituents of rice starch
261
94 Structure and functionality of rice starch
262
95 Gelatinization and the structure of rice starch
271
96 Retrogradation and other properties of rice starch
279
97 Improving rice starch functionality for food processing applications
283
98 Future trends
287
99 Sources of further information and advice
288
910 References
289
New corn starches
295
natural corn endosperm mutants
298
116 Modifying tropical starches for use in the food industry
350
117 Future trends
353
Applications
361
Starch as an ingredient manufacture and applications
363
123 Structure
368
124 Modifications
370
125 Technical data
374
126 Uses and applications
379
European label declarations
390
128 Acknowledgements
392
Utilizing starches in product development
393
132 Components of starch
394
133 Food applications for natural and modified starches
396
134 Methods of starch selection
399
135 Factors affecting starch in food products
402
136 Using the functional properties of starch to enhance food products
409
137 References
423
Modified starches and the stability of frozen foods
425
142 The structure and stability of frozen foods
426
143 The role of modified starch in stabilizing frozen foods
432
144 Future trends
436
146 References
437
Starchlipid interactions and their relevance in food products
441
lipids and emulsifiers
448
154 The effects of lipids on starch behaviour
450
155 Enzymatic degradation of amyloselipid complexes
453
156 Future trends
454
Starchbased microencapsulation
461
starch hydrolysates derivatives polymers and granules
464
163 Starchbased shell matrices for food ingredients
469
164 Future trends
470
165 References
471
Starch and health
475
Development of a range of industrialised cerealbased foodstuffs high in slowly digestible starch
477
172 Characteristics and properties of starch and starchy foods
481
173 Low G I diets and their associated health benefits
488
low glycaemic index high slowly digestible starch plain biscuits the EDP Long lasting energy range developed by Danone Vitapole
494
175 Future trends
498
177 Acknowledgements
499
178 References
500
Starch physical and mental performance
505
energy requirements delivery and availability
507
the effects of glucose
518
the effects of CHO and glucose during the day
523
185 Future trends
531
186 References
532
Detecting nutritional starch fractions
541
192 Methods of determining RAG SAG and RS fractions
544
193 Quality control and troubleshooting
551
194 Carbohydrate bioavailability data for selected foods
553
196 Acknowledgement
557
Resistant starch
560
202 Effects of resistant starch on the digestive system
562
203 Improving the functional effects of resistant starch
567
204 Future trends
571
206 References
572
Analysing starch digestion
575
213 The determinants of the rate of absorption of starchderived glucose
578
214 Techniques for monitoring starch digestion
581
215 Current applications of slowly available starch and the prevention of hyper and hypoglycemia
583
216 Future trends
586
217 Sources of further information and advice
587
Index
590
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