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Starch in food: Structure, function and applications

Professor Anne-Charlotte Eliasson 
Woodhead Publishing  2004  



Hardback  384 pages  ISBN 9781855737310      £180.00

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 1 illustrates how plant starch can be analysed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes.

Part 2 examines the sources of starch, from wheat and potato to rice, corn and tropical supplies.

Part 3 looks at starch as an ingredient and how it is used in the food industry. There are chapters on modified starches and the stability of frozen foods, starch-lipid interactions and starch-based microencapsulation.

Part 4 covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions and analysing starch digestion.

Starch in food will be a standard reference book for those working in the food industry.

The contributors

Professor Anne-Charlotte Eliasson, Lund University, Sweden
J Preiss, Michigan State University, USA
E Bertoft, Abo Akademi University, Finland
A Blennow, The Royal Agricultural and Veterinary University, Denmark
D P Butler, TNO Nutrition and Food Research Institute, Groningen, The Netherlands
P A M Steeneken, TNO Nutrition and Food Research Institute, Groningen, The Netherlands
A M Donald, University of Cambridge, UK
M Peris-Tortajada, Polytechnic University of Valencia, Spain
H Cornell, RMIT University, Australia
W Bergthaller, Federal Centre for Cereal, Potato and Lipid Research, Germany
J Bao, USA
C J Bergman, USA
P J White, Iowa State University, USA
A Tziotis, Iowa State University, USA
S N Moorthy, Central Tuber Crops Research Institute, India
P Murphy, National Starch and Chemical, UK
T Luallen, Cargill Inc., USA
H D Goff, University of Guelph, Canada
M Wahlgren, Lund University, Sweden
P Forssel, VTT Biotechnology, Finland
V Lang, Danone Vitapole, France
F Brouns, Cerestar Vilvoorde R&D Centre, Belgium
L Dye, Cerestar Vilvoorde R&D Centre, Belgium
K Englyst, Englyst Carbohydrates, UK
H Englyst, Englyst Carbohydrates, UK
M Champ, INRA/CRNH, France
R E Wachters-Hagedoorn, University of Groningen, The Netherlands
M G Priebe, University of Groningen, The Netherlands
R J Vonk, University of Groningen, The Netherlands


Contents

Part 1: Analysing and modifying starch

Chapter 1: Plant starch synthesis
J Preiss, Michigan State University, USA

Introduction: localisation and function of starch in plants
Starch synthesis: enzyme reactions in plants and algae and glycogen synthesis in cyanobacteria
Properties of plant glucan synthesizing enzymes: ADP-glucose pyrophosphorylase
Properties of plant glucan synthesizing enzymes: starch synthase
Properties of plant glucan synthesizing enzymes: branching enzymes
Initiation of starch synthesis using a glucosyl-protein
Locating starch synthesis in plants: the plastid
In vivo synthesis of amylopectin
Regulating starch synthesis in plants
References


Chapter 2: Analysing starch structure
E Bertoft, Abo Akademi University, Finland

Introduction: characterising structures of starch granules
Fractionation of starch
Analysis of amylose
Analysis of amylopectin structure
Analysis of intermediate materials
Analysis of chemically modified starches
Future trends
Sources of further information and advice
References

Chapter 3: Starch bioengineering
A Blennow, The Royal Agricultural and Veterinary University, Denmark

Introduction: the importance of starch
Technologies for genetic modification and starch profiling
Improving starch yield and structure
Physical and chemical properties of modified starches
Functionality and uses of modified starches in food processing
Ensuring successful modification of starch
Future trends
References

Chapter 4: Starch-acting enzymes
D P Butler and P A M Steeneken, TNO Nutrition and Food Research Institute, Groningen, The Netherlands

Introduction: the importance of enzymes
Using enzymes to modify starch
Developing starch-modifying enzymes for food processing applications
Future trends
References

Chapter 5: Understanding starch structure and functionality
A M Donald, University of Cambridge, UK

Introduction: overview of packing at different length scales
The effect of amylopectin chain architecture on packing
Improving packing within starch granules
The gelatinisation process
Food processing: implications of starch granule structure
Conclusions and future trends
Sources of further information and advice
References

Chapter 6: Measuring starch in food
M Peris-Tortajada, Polytechnic University of Valencia, Spain

Introduction
Sample preparation
Methods of analysing starch in food
Determining starch in food: recent technological developments
Future trends
Sources of further information and advice
References

Part 2: Sources of starch


Chapter 7: The functionality of wheat starch
H Cornell, RMIT University, Australia

Introduction: manufacture of wheat starch for the food industry
Granular and molecular structure of wheat starch
Functionality of wheat starch: granules, films and pastes
Rheological properties of starch pastes and gels
Improving and chemically modifying wheat starch for use in the food industry
Wheat starch syrups
Analysing starch-based products
Future trends
Sources of further information and advice
References

Chapter 8: Developments in potato starches
W Bergthaller, Federal Centre for Cereal, Potato and Lipid Research, Germany

Introduction
Components and rheological properties of potato starch
Techniques for producing potato starch
Improving the functionality of potato starch for use in the food industry
Future trends
References

Chapter 9: The functionality of rice starch
J Bao and C J Bergman, USA

Rice flour as a food ingredient
Constituents of rice starch
Structure and functionality of rice starch
Gelatinization and the structure of rice starch
Retrogradation and other properties of rice starch
Improving rice starch functionality for food processing applications
Future trends
Sources of further information and advice
References

Chapter 10: New corn starches
P J White and A Tziotis, Iowa State University, USA

Introduction: the use of corn starch in food processing
Improving the functionality of corn starch for food processing applications: natural corn endosperm mutants
Chemically modifying corn starches for use in the food industry
Genetically modifying corn starches for use in the food industry
Future trends
Sources of further information and advice
References

Chapter 11: Tropical sources of starch
S N Moorthy, Central Tuber Crops Research Institute, India

Introduction: tropical sources of starch
Characteristics and properties of cassava starch
Characteristics and properties of sweet potato starch
Characteristics and properties of yam and aroid starches
Characteristics and properties of minor root starches
Modifying tropical starches for use in the food industry
Future trends
References
Part 3: Applications

Chapter 12: Starch as an ingredient: manufacture and applications
P Murphy, National Starch and Chemical, UK

Introduction
Manufacture
Structure
Modifications
Technical data
Uses and applications
Regulatory status: European label declarations
Bibliography

Chapter 13: Utilising starches in product development
T Luallen, Cargill Inc., USA

Introduction
Components of starch
Characteristics of natural and modified starches
Methods of starch selection
Factors affecting starch in food products
Using the functional properties of starch to enhance food products
References

Chapter 14: Modified starches and the stability of frozen foods
H D Goff, University of Guelph, Canada

Introduction
The structure and stability of frozen foods
The role of modified starch in stabilising frozen foods
Future trends
Sources of further information and advice
References

Chapter 15: Starch-lipid interactions and their relevance in food products
A-C Eliasson and M Wahlgren, Lund University, Sweden

Introduction
The structure and properties of the starch-lipid complex
Analysis of starch: lipids and emulsifiers
The effect of lipids on starch behaviour
Enzymatic degradation of amylase and aroma binding
Future trends
References

Chapter 16: Starch-based microencapsulation
P Forssel, VTT Biotechnology, Finland

Introduction: using microencapsulation in food processing
Using starch in microencapsulation: starch hydrolysates, derivatives, polymers and granules
Starch-based shell matrices for food ingredients
Future trends
References

Part 4: Starch and health

Chapter 17: Developing starch-based functional foods
V Lang, Danone Vitapole, France

Introduction: the glycaemic index (GI)
Characteristics and properties of starch and starchy foods
Low GI diets and their associated health benefits
Case study: low GI, high slowly digestible starch plain biscuits, the EDP (long lasting energy) range developed by Danone Vitapole
Future trends
Sources of further information and advice
Acknowledgments
References

Chapter 18: Starch, physical and mental performance
F Brouns and L Dye, Cerestar Vilvoorde R&D Centre, Belgium

Introduction
Physical performance: energy requirements, delivery and availability
Mental performance: the effects of glucose
Mental performance: the effects of CHO and glucose during the day
Future trends
References

Chapter 19: Detecting nutritional starch fractions
K Englyst and H Englyst, Englyst Carbohydrates, UK

Introduction
Methods of determining RAG, SAG and RS fractions
Quality control and trouble shooting
Carbohydrate bioavailability data for selected foods
Conclusion and future trends
References

Chapter 20: Resistant starch
M Champ, INRA/CRNH, France

Introduction
Effects of resistant starch on the digestive system
Improving the functional effects of resistant starch
Future trends
Sources of further information and advice
References

Chapter 21: Clinical applications of slowly available starch
R E Wachters-Hagedoorn, M G Priebe and R J Vonk, University of Groningen, The Netherlands

Introduction
Starch and the prevention of hypo- and hyperglycaemia
The determinants of the rate of absorption of starch derived glucose
Techniques for monitoring starch digestion
Current applications of slowly available starch and the prevention of hyper- and hypoglycaemia
Future trends
Sources of further information and advice
References

To find similar publications, click on a keyword below:
Autumn 2004 : Woodhead Publishing Ltd : colloids : food ingredients : food science : food, chilled and frozen : maize : potato : rice : starch : wheat

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