Starch structure, functionality and application in foods

The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food processing and storage and their effects on starch digestion. As such, the book provides a comprehensive overview of starch structure and functionality for researchers and postgraduate students in the field of food chemistry, carbohydrate polymers, polymer chemistry, food ingredients and food processing as well as human nutrition and health.

Intro -- Contents -- History of Starch Research -- References -- Botanical Sources of Starch -- 1 Introduction -- 2 Starch from Different Botanical Sources -- 2.1 Cereals -- 2.2 Tubers and Roots -- 2.3 Pulses -- 2.4 Others -- 3 Conclusions -- References -- Fine Structure of Amylose and Amylopectin -- 1 Introduction -- 2 Fine Structure of Amylose -- 2.1 Analytical Methods -- 2.2 Structural Characteristics of Amylose -- 3 Fine Structure of Amylopectin -- 3.1 Unit Chain Length of Amylopectin -- 3.2 The Cluster Model -- 4 Conclusions -- References -- Multiscale Structures of Starch Granules

1 Introduction -- 2 Starch Granules -- 3 Growth Rings -- 4 Blocklets -- 5 Lamellae -- 6 Double Helices -- 7 Other Structures -- 8 Conclusions -- References -- Amylose-Lipid Complex -- 1 Introduction -- 2 Production of Amylose-Lipid Complex -- 2.1 Classical Methods or Starting from Amylose and Ligands -- 2.2 Enzymatic Methods for Synthesizing Amylose in the Presence of the Ligands -- 2.3 Thermomechanical Methods Starting from Starch and Ligands -- 3 Factors that Affect ALC Formation -- 3.1 Effect of Starch Type -- 3.2 Effect of Degree of Starch Polymerization

3.3 Effect of Starch Moisture Content …