Starch in food: structure, function and applications
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Woodhead Publ.
2004
Boca Raton [u.a.] CRC Pr. |
| Ausgabe: | 1. publ. |
| Schriftenreihe: | Woodhead Publishing in food science and technology
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XVI, 605 S. Ill., graph. Darst. |
| ISBN: | 1855737310 0849325552 |
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Datensatz im Suchindex
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| adam_text | Titel: Starch in food
Autor: Eliasson, Ann-Charlotte
Jahr: 2004
Contents
Contributor contact details ........................................... xiii
Part I Analysing and modifying starch ............................. 1
1 Plant starch synthesis ............................................ 3
J. Preiss, Michigan State University, USA
1.1 Introduction: localization and function of starch in plants ... 3
1.2 Starch synthesis: enzyme reactions in plants and algae
and glycogen synthesis in cyanobacteria ..................... 5
1.3 Properties of plant glucan synthesizing enzymes:
ADP-glucose pyrophosphorylase ............................. 6
1.4 Properties of plant glucan synthesizing enzymes:
starch synthase ............................................... 18
1.5 Properties of plant glucan synthesizing enzymes:
branching enzymes ........................................... 25
1.6 Initiation of starch synthesis using a glucosyl-protein ........ 33
1.7 Locating starch synthesis in plants: the plastid ............... 33
1.8 In vivo synthesis of amylopectin ............................. 37
1.9 Regulating starch synthesis in plants ......................... 41
1.10 References ................................................... 49
2 Analysing starch structure ....................................... 57
E. Bertoft, Abo Akademi University, Finland
2.1 Introduction: characterising structures of starch components . 57
2.2 Fractionation of starch ....................................... 59
2.3 Analysis of amylose ......................................... 60
vi Contents
2.4 Analysis of amylopectin structure ............................ 64
2.5 Analysis of intermediate materials ........................... 75
2.6 Analysis of chemically modified starches .................... 77
2.7 Future trends ................................................. 79
2.8 Sources of further information and advice ................... 81
2.9 References ................................................... 81
3 Starch bioengineering ............................................ 97
A. Blennow, The Royal Agricultural and Veterinary University,
Denmark
3.1 Introduction: the importance of starch ....................... 97
3.2 Technologies for genetic modification and starch profiling .. 99
3.3 Improving starch yield and structure ......................... 102
3.4 Physical and chemical properties of modified starches ....... Ill
3.5 Functionality and uses of modified starches in
food processing .............................................. 112
3.6 Ensuring successful modification of starch ................... 114
3.7 Future trends ................................................. 117
3.8 References ................................................... 119
4 Starch-acting enzymes ........................................... 128
D. P. Butler, Marc J. E C. van der Maarel and P. A. M. Steeneken,
TNO Nutrition and Food Research Institute, The Netherlands
4.1 Introduction: the importance of enzymes ..................... 128
4.2 Using enzymes to modify starch ............................. 131
4.3 Developing starch-modifying enzymes for food
processing applications ....................................... 141
4.4 Future trends ................................................. 148
4.5 References ................................................... 149
5 Understanding starch structure and functionality .............. 156
A. M. Donald, University of Cambridge, UK
5.1 Introduction: overview of packing at different lengthscales .. 156
5.2 The effect of amylopectin chain architecture on packing ___ 161
5.3 Improving packing within starch granules ................... 165
5.4 The gelatinisation process .................................... 169
5.5 Food processing: implications of starch granule structure ___ 174
5.6 Conclusions and future trends ................................ 177
5.7 Sources of further information and advice ................... 178
5.8 References ................................................... 179
6 Measuring starch in food ........................................ 185
M Peris-Tortajada, Polytechnic University of Valencia, Spain
6.1 Introduction .................................................. 185
6.2 Sample preparation .......................................... 186
Contents vii
6.3 Methods of analysing starch in food ......................... 188
6.4 Determining starch in food: recent technological
developments ................................................ 198
6.5 Future trends ................................................. 201
6.6 Sources of further information and advice ................... 203
6.7 References ................................................... 204
Part II Sources of starch ............................................ 209
7 The functionality of wheat starch ............................... 211
H. Cornell, RMIT University, Australia
7.1 Introduction: manufacture of wheat starch for the
food industry ................................................. 211
7.2 Granular and molecular structure of wheat starch ............ 213
7.3 Functionality of wheat starch: granules, films and pastes ___ 218
7.4 Rheological properties of starch pastes and gels ............. 221
7.5 Improving and chemically modifying wheat starch for use
in the food industry .......................................... 225
7.6 Wheat starch syrups ......................................... 231
7.7 Analysing starch-based products ............................. 234
7.8 Future trends ................................................. 236
7.9 Sources of further information and advice ................... 236
7.10 References ................................................... 238
8 Developments in potato starches ................................. 241
W. Bergthaller, Federal Centre for Nutrition and Food, Germany
8.1 Introduction .................................................. 241
8.2 Components and rheological properties of potato starch ..... 242
8.3 Techniques for producing potato starch ...................... 245
8.4 Improving the functionality of potato starch for use in
the food industry ............................................. 246
8.5 Future trends ................................................. 252
8.6 References ................................................... 254
9 The functionality of rice starch .................................. 258
J. Bao and C. J. Bergman, Texas A M University, USA
9.1 Introduction .................................................. 258
9.2 Rice flour and starch as food ingredient ..................... 260
9.3 Constituents of rice starch ................................... 261
9.4 Structure and functionality of rice starch ..................... 262
9.5 Gelatinization and the structure of rice starch ................ 271
9.6 Retrogradation and other properties of rice starch ........... 279
9.7 Improving rice starch functionality for food
processing applications ....................................... 283
9.8 Future trends ................................................. 287
viii Contents
9.9 Sources of further information and advice ................... 288
9.10 References ................................................... 289
10 New corn starches ................................................ 295
P. J. White and A. Tziotis, Iowa State University, USA
10.1 Introduction: the use of corn starch in food processing ...... 295
10.2 Improving the functionality of corn starch for food
processing applications: natural corn endosperm mutants ___ 298
10.3 Chemically modifying corn starches for use in the
food industry ................................................. 305
10.4 Genetically modifying corn starches for use in the
food industry ................................................. 311
10.5 Future trends ................................................. 314
10.6 Sources of further information and advice ................... 314
10.7 References ................................................... 314
11 Tropical sources of starch ....................................... 321
S. N. Moorthy, Central Tuber Crops Research Institute, India
11.1 Introduction: tropical sources of starch ....................... 321
11.2 Characteristics and properties of cassava starch .............. 326
11.3 Characteristics and properties of sweet potato starch ......... 334
11.4 Characteristics and properties of yam and aroid starches ..... 336
11.5 Characteristics and properties of other minor root starches .. 341
11.6 Modifying tropical starches for use in the food industry ... 350
11.7 Future trends ................................................. 353
11.8 References ................................................... 353
Part III Applications ................................................ 361
12 Starch as an ingredient: manufacture and applications ........ 363
P. Taggart, National Starch and Chemical, UK
12.1 Introduction .................................................. 363
12.2 Manufacture ................................................. 363
12.3 Structure ..................................................... 368
12.4 Modifications ................................................ 370
12.5 Technical data ............................................... 374
12.6 Uses and applications ........................................ 379
12.7 Regulatory status: European label declarations ............... 390
12.8 Acknowledgements .......................................... 392
12.9 Bibliography ................................................. 392
13 Utilizing starches in product development ...................... 393
T. Luallen, Cargill Inc., USA
13.1 Introduction .................................................. 393
Contents ix
13.2 Components of starch ........................................ 394
13.3 Food applications for natural and modified starches ......... 396
13.4 Methods of starch selection .................................. 399
13.5 Factors affecting starch in food products ..................... 402
13.6 Using the functional properties of starch to enhance
food products ................................................ 409
13.7 References ................................................... 423
14 Modified starches and the stability of frozen foods ............. 425
H. D. Goff, University of Guelph, Canada
14.1 Introduction .................................................. 425
14.2 The structure and stability of frozen foods ................... 426
14.3 The role of modified starch in stabilizing frozen foods ...... 432
14.4 Future trends ................................................. 436
14.5 Sources of further information and advice ................... 436
14.6 References ................................................... 437
15 Starch-lipid interactions and their relevance in food products . 441
A-C. Eliasson and M. Wahlgren, Lund University, Sweden
15.1 Introduction .................................................. 441
15.2 The structure and properties of the starch-lipid complex ..... 441
15.3 Analysis of starch: lipids and emulsifiers .................... 448
15.4 The effect of lipids on starch behaviour ..................... 450
15.5 Enzymatic degradation of amylose-lipid complexes .......... 453
15.6 Future trends ................................................. 454
15.7 References ................................................... 454
16 Starch-based microencapsulation ................................ 461
P. Forssell, VTT Biotechnology, Finland
16.1 Introduction: using microencapsulation in food processing ... 461
16.2 Using starch in microencapsulation: starch hydrolysates,
derivatives, polymers and granules ........................... 464
16.3 Starch-based shell matrices for food ingredients ............. 469
16.4 Future trends ................................................. 470
16.5 References ................................................... 471
Part IV Starch and health .......................................... 475
17 Development of a range of industrialised cereal-based
foodstuffs high in slowly digestible starch ..................... 477
V. Lang, Danone Vitapole, France
17.1 Introduction .................................................. 477
17.2 Characteristics and properties of starch and starchy foods 481
17.3 Low G I diets and their associated health benefits ........... 488
x Contents
17.4 Case study: low glycaemic index, high slowly digestible
starch plain biscuits, the EDP® ( Long-lasting energy )
range developed by Danone, Vitapole ....................... 494
17.5 Future trends ................................................. 498
17.6 Sources of further information and advice ................... 498
17.7 Acknowledgements .......................................... 499
17.8 References ................................................... 500
18 Starch: physical and mental performance ....................... 505
F. Brouns, Cerestar Vilvoorde R D Centre, Belgium and
University of Maastricht, Netherlands and L. Dye, University of Leeds,
England
18.1 Introduction .................................................. 505
18.2 Physical performance: energy requirements, delivery
and availability .............................................. 507
18.3 Mental performance: the effects of glucose .................. 518
18.4 Mental performance: the effects of CHO and glucose
during the day ............................................... 523
18.5 Future trends ................................................. 531
18.6 References ................................................... 532
19 Detecting nutritional starch fractions ........................... 541
K. Englyst and H. Englyst, Englyst Carbohydrates, UK
19.1 Introduction .................................................. 541
19.2 Methods of determining RAG, SAG and RS fractions ....... 544
19.3 Quality control and troubleshooting .......................... 551
19.4 Carbohydrate bioavailability data for selected foods ......... 553
19.5 Conclusion and future trends ................................. 553
19.6 Acknowledgement ........................................... 557
19.7 References ................................................... 557
20 Resistant starch .................................................. 560
M. Champ, INRA-UFDNH/CRNH, France
20.1 Introduction .................................................. 560
20.2 Effects of resistant starch on the digestive system ........... 562
20.3 Improving the functional effects of resistant starch .......... 567
20.4 Future trends ................................................. 571
20.5 Sources of further information and advice ................... 571
20.6 References ................................................... 572
21 Analysing starch digestion ....................................... 575
R. E. Wachters-Hagedoorn, M. G. Priebe and R. J. Vonk,
University Hospital Groningen, The Netherlands
21.1 Introduction .................................................. 575
21.2 Starch and the prevention of hypo- and hyperglycemia ...... 575
Contents xi
21.3 The determinants of the rate of absorption of
starch-derived glucose ....................................... 578
21.4 Techniques for monitoring starch digestion .................. 581
21.5 Current applications of slowly available starch and the
prevention of hyper- and hypoglycemia ...................... 583
21.6 Future trends ................................................. 586
21.7 Sources of further information and advice ................... 587
21.8 References ................................................... 587
Index................................................................. 590
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| spelling | Starch in food structure, function and applications ed. by Ann-Charlotte Eliasson 1. publ. Cambridge Woodhead Publ. 2004 Boca Raton [u.a.] CRC Pr. XVI, 605 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Woodhead Publishing in food science and technology Amido larpcal Amidon Composição de alimentos larpcal Food Composition Starch Lebensmittel (DE-588)4034870-2 gnd rswk-swf Stärke (DE-588)4182793-4 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Stärke (DE-588)4182793-4 s Lebensmittel (DE-588)4034870-2 s DE-604 Eliasson, Ann-Charlotte Sonstige oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=012863743&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Starch in food structure, function and applications Amido larpcal Amidon Composição de alimentos larpcal Food Composition Starch Lebensmittel (DE-588)4034870-2 gnd Stärke (DE-588)4182793-4 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4182793-4 (DE-588)4143413-4 |
| title | Starch in food structure, function and applications |
| title_auth | Starch in food structure, function and applications |
| title_exact_search | Starch in food structure, function and applications |
| title_full | Starch in food structure, function and applications ed. by Ann-Charlotte Eliasson |
| title_fullStr | Starch in food structure, function and applications ed. by Ann-Charlotte Eliasson |
| title_full_unstemmed | Starch in food structure, function and applications ed. by Ann-Charlotte Eliasson |
| title_short | Starch in food |
| title_sort | starch in food structure function and applications |
| title_sub | structure, function and applications |
| topic | Amido larpcal Amidon Composição de alimentos larpcal Food Composition Starch Lebensmittel (DE-588)4034870-2 gnd Stärke (DE-588)4182793-4 gnd |
| topic_facet | Amido Amidon Composição de alimentos Food Composition Starch Lebensmittel Stärke Aufsatzsammlung |
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