Starch in Food

Structure, Function, and Applications

3rd Edition - May 15, 2024
Editor: Lars Nilsson
Language: English
Paperback ISBN:
9 7 8 - 0 - 3 2 3 - 9 6 1 0 2 - 8
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 9 6 1 0 3 - 5

Starch in Food: Structure, Function and Applications, Third Edition is now fully updated with eleven new chapters covering "hot" areas for starch applications, such as starch-ba… Read more

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Starch in Food: Structure, Function and Applications, Third Edition is now fully updated with eleven new chapters covering "hot" areas for starch applications, such as starch-based pickering emulsifiers, starch for structuring gluten-free bread products, and starch microspheres for encapsulation of probiotic bacteria. Sections illustrate how plant starch can be analyzed and modified, including chapters on analysis of starch molecular structure, molar mass and size, the relationship between structure and digestion of starch, sources of starch, including new chapters on cereal, root and tuber and pulse starches, and starch applications, with a new chapter on utilizing starches in product development, in baked products and in gluten-free bread.

Starch selection is one of the most complex areas for a product developer, yet starch is key to solving formulation challenges when developing products to meet many of the emerging consumer trends. This book aids the end user on acquiring knowledge on fundamental starch aspects, such as granular and molecular structure and properties, analysis, biosynthesis and general functionality of starch in foods.

Cover image
Title page
Table of Contents
Copyright
List of contributors
Chapter 1. Starch synthesis in plants
Abstract
1 Introduction
2 The pathway of starch biosynthesis
3 Amylose biosynthesis
References
Chapter 2. Analysis of starch molecular structure, molar mass, and size
Abstract
1 Introduction
2 Sample preparation and dissolution of starch polymers
3 Size, molar mass, and conformational properties in solution
4 Amylose and amylopectin content
5 Degree of branching and chain length distribution
6 Posphorylation
7 Conclusion
References
Chapter 3. Understanding starch structure and functionality
Abstract
1 Introduction
2 Components of starch granules
3 Structures of starch granules
4 Effects of structures on starch properties
5 Effects of cultivation conditions and crop maturation on starch
6 Conclusions and future trends
References
Chapter 4. Physical modification of starch
Abstract
1 Introduction
2 Thermal treatments
3 “Nonthermal” treatments
4 Physical treatments that produce chemical changes
References
Chapter 5. Chemical modification of starch
Abstract
1 Introduction
2 Chemical modification methods of starch
3 Physiochemical characteristics and functionality of chemically modified starches
4 Applications of chemically modified starches
5 Conclusions
References
Chapter 6. Starch interactions: implications for food quality and innovation
Abstract
1 Introduction
2 Starch composition and structure
3 Starch phase transitions
4 Starch interactions with other food constituents
5 Future trends
6 Conclusion
References
Chapter 7. Measurement of total, resistant, digestible and damaged starch in food and feed
Abstract
1 Measurement of total starch content of purified starches, grains, and food products
2 Measurement of resistant starch and digestible starch content of grains, starches and food products
3 A comparison of results obtained with AOAC Method 2002.02 and the rapid resistant starch method
4 Measurement of damaged starch
5 Concluding remarks
References
Further reading
Chapter 8. Starch molecular structures and their relations with enzymic digestion
Abstract
1 Starch—general introduction
2 Enzymic digestion of starch
3 Glycemic index—the basic concept
4 In vitro starch digestion and classifications
5 Factors influencing starch digestibility
6 Conclusion
Acknowledgments
References
Chapter 9. Novel processing technologies to enhance starch functionality
Abstract
1 Introduction and contextualization
2 Emerging technologies to enhance starch performance
3 Conclusions and future perspectives
Acknowledgments
References
Chapter 10. Maize starch
Abstract
1 Introduction
2 Granular and molecular structure of maize starch
3 Properties of native maize starch
4 Functionality of maize starch derivatives
5 Application of maize starch derivatives
6 Future prospects
References
Chapter 11. Cereal starches (excluding rice and maize)
Abstract
1 Introduction
2 Structural organization of starch molecules in granules
3 Starch biosynthesis
4 Functional properties of starch
5 Starch digestion
6 Concluding remarks
References
Chapter 12. Rice flour and starch functionality
Abstract
1 Introduction
2 Rice flour and starch as a food ingredient
3 Constitutes of rice starch
4 Structure and functionality of rice starch
5 Gelatinization and the structure of rice starch
6 Retrogradation and other properties of rice starch
7 Improving rice starch functionality for food processing applications
8 Future trends
9 Sources of further information and advice
References
Chapter 13. Potato starch
Abstract
1 Introduction
2 Granular and molecular structure of potato starches
3 Waxy potato starch
4 Functionality of potato starch and derivatives for the food industry
5 Chemical modification
6 Physical modification
7 Enzymatic modification
8 Future outlook
Acknowledgments
References
Chapter 14. Functionality of tuber starches
Abstract
1 Introduction
2 Tuber crop starch production
3 Minor constituents
4 Structure and functionality of starches
5 Food applications of tuber starches
6 Improving tuber starch functionality for food applications: modifying “tropical” starches for use in the food industry
7 Future trends
References
Further reading
Chapter 15. The functionality of pseudocereal starches
Abstract
1 Introduction
2 Quinoa starch
3 Canihua starch
4 Amaranth starch
5 Buckwheat starch
6 Improving buckwheat starch functionality for food processing applications
7 Buckwheat starch and flour in food applications
8 Future trends
References
Chapter 16. Pulse starch
Abstract
1 Introduction
2 Starch extraction
3 Granular morphology and size
4 X-ray diffraction and crystalline structure
5 Amylose content and branch-chain length distribution of pulse amylopectin
6 Swelling factor and amylose leaching
7 Gelatinization and retrogradation
8 Pasting
9 In vitro starch digestibility
10 Applications in food products
11 Summary and future research needed
References
Chapter 17. Utilizing starches in product development
Abstract
1 Introduction
2 Components of starch
3 Food applications for native and modified starches
4 Methods of starch selection
5 Factors affecting starch in food products
6 Using the functional properties of starch to enhance food products
References
Chapter 18. Starch in baked products
Abstract
1 Part I: starch and its interaction with ingredients in baked products
2 Morphology and ultrastructure of starch grain
3 Hydrothermic transitions
4 V amylose and inclusion complexes
5 Part 2: cases of study
6 Starch in the case of pan bread
7 Starch in the case of cakes
8 Starch in the case of cookies
9 Starch in the case of biscuits
10 Starch at surface of bakery products and impact on crust properties
11 Conclusion
References
Chapter 19. Starch in brewing applications
Abstract
1 Introduction
2 Other types of whisky
3 Conclusion
References
Chapter 20. The use of starch microspheres and nanoparticles in pharmaceutical applications
Abstract
1 Introduction
2 Methods to produce starch particles
3 Applications of starch microspheres in drug delivery
4 Future perspectives
References
Chapter 21. Starch nanoparticles
Abstract
1 Introduction
2 Preparation of starch nanoparticles
3 Surface functionalization of starch nanoparticles
4 Interaction of starch nanoparticles with protein
5 Application of starch nanoparticles
6 Conclusion and perspectives
References
Chapter 22. Starch-based food emulsifiers
Abstract
1 Introduction
2 Properties of octenyl succinic anhydride starch
3 Octenyl succinic anhydride starch at the oil–water interface
4 Stability of octenyl succinic anhydride starch emulsions
5 Emulsions stabilized by octenyl succinic anhydride starch particles
6 Interaction with other molecules relevant for food emulsions
7 Future outlook
References
Index

Life sciences

Physical sciences & Engineering

Social sciences & Humanities

Health