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Amylose : properties, structure and functions / Himjyoti Dutta, Sanjib Kr Paul, editors.
- Format:
- Book
- Series:
- Food science and technology series (Nova Science Publishers)
- Food science and technology
- Language:
- English
- Subjects (All):
- Amyloses--Analysis.
- Amyloses.
- Physical Description:
- 1 online resource (404 pages).
- Place of Publication:
- New York : Nova Science Publishers, [2020]
- Summary:
- Amylose is the linear polymeric fraction of starch which has its unique characteristics leading to its specific role in the application of starches and its own. Amylose forms a significant proportion of the macromolecular structure of starch. Written by a selected team of international authors, including academicians and researchers with special expertise on starch chemistry, technology and functions, the book 'Amylose: Properties, Structure and Functions' is a unique approach to the multifaceted trends of amylose chemistry, properties, functionality, and applications. Under the collaborative editorial guidance of Dr. Himjyoti Dutta and Dr Sanjib Kr Paul, who are experienced in researches on starch, starch-based composite materials and other biomaterials, the book provides an overview of all the scientific and technological approaches on amylose. Traditional and recent analytical methods for amylose purification and characterization have been thoroughly discussed in this book. The role of amylose in major starch sources suggesting specific usage in food and other complex edible and non-edible matrices have been covered. Recent findings on its peculiar properties, directing it to the ever-growing world of functional biopolymers have been discussed. Amylose polymorphism and complex formation with non-starch components have been elaborated for optimum knowledge dissemination on its potential use as nano-scale material for food, drug, nutraceutical and pharmaceutical industries.
- Notes:
- Includes index.
- Description based on print version record.
- ISBN:
- 1-5361-6940-4
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