Starch in food : structure, function and applications / edited by Ann-Charlotte Eliasson.

Format:

Book

Contributor:

Eliasson, Ann-Charlotte, 1953-

Series:

Woodhead Publishing in food science and technology.

Woodhead Publishing in food science and technology

Language:

English

Subjects (All):

Starch.

Food industry and trade.

Physical Description:

1 online resource (622 p.)

Place of Publication:

Cambridge : Woodhead Publishing, 2004.

Language Note:

English

Summary:

Starch is both a major component of plant foods and an important ingredient for the food industry. 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.Part one illustrates how plant starch can be analysed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part two examines the sources of starch, from wheat and potato to rice, corn and tropical supplies. The third part of the book looks at starch as an ingredient and how it is

Contents:

Front Cover; Starch in Food: Structure, Function and Applications; Copyright Page; Table of Contents; Contributor contact details; Part I: Analysing and modifying starch; Chapter 1. Plant starch synthesis; 1.1 Introduction: localization and function of starch in plants; 1.2 Starch synthesis: enzyme reactions in plants and algae and glycogen synthesis in cyanobacteria; 1.3 Properties of plant glucan synthesizing enzymes: ADP-glucose pyrophosphorylase; 1.4 Properties of plant glucan synthesizing enzymes: starch synthase; 1.5 Properties of plant glucan synthesizing enzymes: branching enzymes

1.6 Initiation of starch synthesis using a glucosyl-protein1.7 Locating starch synthesis in plants: the plastid; 1.8 In vivo synthesis of amylopectin; 1.9 Regulating starch synthesis in plants; 1.10 References; Chapter 2. Analysing starch structure; 2.1 Introduction: characterising structures of starch components; 2.2 Fractionation of starch; 2.3 Analysis of amylose; 2.4 Analysis of amylopectin structure; 2.5 Analysis of intermediate materials; 2.6 Analysis of chemically modified starches; 2.7 Future trends; 2.8 Sources of further information and advice; 2.9 References

Chapter 3. Starch bioengineering3.1 Introduction: the importance of starch; 3.2 Technologies for genetic modification and starch profiling; 3.3 Improving starch yield and structure; 3.4 Physical and chemical properties of modified starches; 3.5 Functionality and uses of modified starches in food processing; 3.6 Ensuring successful modification of starch; 3.7 Future trends; 3.8 References; Chapter 4. Starch-acting enzymes; 4.1 Introduction: the importance of enzymes; 4.2 Using enzymes to modify starch; 4.3 Developing starch-modifying enzymes for food processing applications; 4.4 Future trends

4.5 ReferencesChapter 5. Understanding starch structure and functionality; 5.1 Introduction: overview of packing at different lengthscales; 5.2 The effect of amylopectin chain architecture on packing; 5.3 Improving packing within starch granules; 5.4 The gelatinisation process; 5.5 Food processing: implications of starch granule structure; 5.6 Conclusions and future trends; 5.7 Sources of further information and advice; 5.8 References; Chapter 6. Measuring starch in food; 6.1 Introduction; 6.2 Sample preparation; 6.3 Methods of analysing starch in food

6.4 Determining starch in food: recent technological developments6.5 Future trends; 6.6 Sources of further information and advice; 6.7 References; Part II: Sources of starch; Chapter 7. The functionality of wheat starch; 7.1 Introduction: manufacture of wheat starch for the food industry; 7.2 Granular and molecular structure of wheat starch; 7.3 Functionality of wheat starch: granules, films and pastes; 7.4 Rheological properties of starch pastes and gels; 7.5 Improving and chemically modifying wheat starch for use in the food industry; 7.6 Wheat starch syrups

7.7 Analysing starch-based products

Notes:

Description based upon print version of record.

Description based on publisher supplied metadata and other sources.

Includes bibliographical references and index.

ISBN:

1-280-36157-3

9781855739097

9786610361571

1-85573-909-7

OCLC:

437172351