Starch: Advances in Structure and FunctionT L Barsby, A M Donald, P J Frazier Royal Society of Chemistry, 31 ott 2007 - 232 pagine Starch, in its many forms, provides an essential food energy source for the world's human population. It is therefore vital for manufacturers (and ultimately consumers) to have increased understanding of the granule synthesis and its behaviour in modern food processing. Starch: Advances in Structure and Function documents the latest research and opinion on starch structure and its function as a food material, including structure characterisation, processing and ingredient functionality, and control of starch biosynthesis. The multi-disciplinary nature of the contents will provide a valuable reference for biologists, chemists, food technologists, geneticists, nutritionists and physicists. |
Sommario
Starch StructureFunction Relationships Achievements and Challenges | 1 |
Modelling of Starch Extrusion and Damage in Industrial Forming Processes | 8 |
ProcessingStructureRheology Relationships of Microphase Separated StarchNonStarch Polysaccharide Mixtures | 27 |
Macromolecular Degradation of Extruded Starches Measured By HPSECMALLS | 40 |
The Impact of Internal Granule Structure on Processing and Properties | 45 |
PFGNMR Applied to Measure the Difference in Local Moisture Content Between Gelatinised and NonGelatinised Region in a Heated StarchWater Sy... | 53 |
Retrogradation Kinetics of Mixtures of Rice Starch with Other Types of Starches | 59 |
Effects of Sugars on Gelatinization and Retrogradation of Corn Starch | 67 |
Mechanisms of the Action of Porcine Pancreatic αAmylase on Native and Heat Treated Starches From Various Botanical Sources | 110 |
HealthPromoting Function of Wheat or Potato Resistant Starch Preparations Obtained by PhysicoBiochemical Process | 116 |
Starch Biosynthesis in the Small Grained Cereals Wheat and Barley | 129 |
Transport of Metabolites into Amyloplasts During Starch Synthesis | 138 |
The Synthesis and Degradation of Starch Arabidopsis Leaves The Role of Disproportionating Enzyme | 144 |
The Synthesis of Amylose | 150 |
Null Alleles at the Waxy Loci in Wheat and Oats Origin Distribution and Exploitation | 164 |
Effect of Inter and IntraAllelic Varation on Starch Granular Structure | 170 |
Implications of Genetic Changes in Starch Granular Structure to Gelatinisation Behaviour | 77 |
Starch Ethers Obtained by Microwave Radiation Structure and Functionality | 82 |
Amylopectin Crystallisation in Starch | 97 |
An Approach to Structural Analysis of Granules Using Genetically Modified Starches | 103 |
Poster Abstracts | 177 |
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Starch: Advances in Structure and Function Tina L. Barsby,Athene Margaret Donald,P. J. Frazier Anteprima limitata - 2001 |
Parole e frasi comuni
A-type A.M. Smith acid activity ADPglucose alpha-amylase amorphous amylopectin amyloplasts amylose and amylopectin amylose content amylose synthesis Arabidopsis assisted reaction product B-type behaviour Carbohydr cationic starches cell Cereal chains characterisation Chem cluster complex components concentration corn starch crystallinity cultivars D-enzyme decrease differential scanning calorimetry double helices dough effect endosperm endotherm extrudate Figure Food functional GBSS GBSSI gelatinisation temperature gelatinised starch genes genetic glucose heating increase interaction iodine isoamylase isoforms John Innes Centre lipid maize material microstructure microwave assisted reaction mixture moisture content molecules mutants native starch null alleles obtained peak phase Plant Physiol plastidic polymers polysaccharide potato starch properties protein resistant starch retrogradation rice starch RS-preparations rug3 sample shear showed solubilisation soluble starch biosynthesis starch gels starch granules starch synthase storage substrate sucrose sugars suspension reaction product swelling trehalose viscosity waxy maize waxy wheat wheat starch wild type wild-type X-ray