附註:Includes bibliographical references and index.
Cover -- Table of Contents -- Contributor contact details -- Part I Analysing and modifying starch -- 1 Plant starch synthesis -- 1.1 Introduction: localization and function of starch in plants -- 1.2 Starch synthesis: enzyme reactions in plants and algae and glycogen synthesis in cyanobacteria -- 1.3 Properties of plant glucan synthesizing enzymes: ADP-glucose pyrophosphorylase -- 1.4 Properties of plant glucan synthesizing enzymes: starch synthase -- 1.5 Properties of plant glucan synthesizing enzymes: branching enzymes -- 1.6 Initiation of starch synthesis using a glucosyl-protein -- 1.7 Locating starch synthesis in plants: the plastid -- 1.8 In vivo synthesis of amylopectin -- 1.9 Regulating starch synthesis in plants -- 1.10 References -- 2 Analysing starch structure -- 2.1 Introduction: characterising structures of starch components -- 2.2 Fractionation of starch -- 2.3 Analysis of amylose -- 2.4 Analysis of amylopectin structure -- 2.5 Analysis of intermediate materials -- 2.6 Analysis of chemically modified starches -- 2.7 Future trends -- 2.8 Sources of further information and advice -- 2.9 References -- 3 Starch bioengineering -- 3.1 Introduction: the importance of starch -- 3.2 Technologies for genetic modification and starch profiling -- 3.3 Improving starch yield and structure -- 3.4 Physical and chemical properties of modified starches -- 3.5 Functionality and uses of modified starches in food processing -- 3.6 Ensuring successful modification of starch -- 3.7 Future trends -- 3.8 References -- 4 Starch-acting enzymes -- 4.1 Introduction: the importance of enzymes -- 4.2 Using enzymes to modify starch -- 4.3 Developing starch-modifying enzymes for food processing applications -- 4.4 Future trends -- 4.5 References -- 5 Understanding starch structure and functionality -- 5.1 Introduction: overview of packing at different lengthscales -- 5.2 The effect of amylopectin chain architecture on packing -- 5.3 Improving packing within starch granules -- 5.4
摘要: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 sources. The third part of the book 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, including the impact of starch on physical and mental performance, detecting nutritional starch fractions and analysing starch digestion.
