Starch in Food: Structure, Function and ApplicationsStarch 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 |
| 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 |
| 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 |
| 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 |
| 587 | |
| 590 | |
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Common terms and phrases
acid activity addition ADPGlc Ppase amount amylopectin amylose amylose content analysis applications branching carbohydrate Cereal chains changes characteristics Chem chemical chromatography compared complex components concentration containing cooking corn crystalline decreased dependent determination digestion distribution effects endosperm enzyme et al flour formation fraction functional gelatinisation gene glucose groups heat higher hydrolysis important improved increased indicated industry ingredients length levels lipids lower maize measured method modified starches molecular molecules mutant native normal observed obtained occurs pasting performance phosphate Plant Polym potato starch PREISS prepared present properties protein range reaction reduced References reported response retrogradation rice starch sample showed similar soluble solution sources specific stability starch granules Starch/Stärke structure studies sugar suggested swelling synthesis Table temperature texture treatment tuber values viscosity waxy
Popular passages
Page 558 - Determination of the Non-starch Polysaccharides in Plant Foods by GasLiquid Chromatography of Constituent Sugars as Alditol Acetates', Analyst, 107, 307-318.
Bibliographic information
| Title | Starch in Food: Structure, Function and Applications Starch in Food: Structure, Function and Applications, Ann-Charlotte Eliasson Woodhead Publishing in food science and technology Woodhead's Food Science, Technology and Nutrition |
| Editor | Ann-Charlotte Eliasson |
| Edition | illustrated |
| Publisher | CRC Press, 2004 |
| ISBN | 0849325552, 9780849325557 |
| Length | 605 pages |
| Subjects | › › Technology & Engineering / Food Science / General |
| Export Citation | BiBTeX EndNote RefMan |