Starch in Food Structure, function and applications ♦ Ann-Charlotte Eliasson

**Manfenix** Jue Mar 08, 2012 2:55 pm

Table of Contents
Part I Analysing and modifying starch
1 Plant starch synthesis
J. Preiss, Michigan State University, USA
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-glucosepyrophosphorylase
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
E. Bertoft, A Ê bo Akademi University, Finland
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
A. Blennow, The Royal Agricultural and Veterinary University, Denmark
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
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
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
A. M. Donald, University of Cambridge, UK
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 The gelatinisation process
5.5 Food processing: implications of starch granule structure
5.6 Conclusions and future trends
5.7 Sources of further information and advice
5.8 References
6 Measuring starch in food
M Peris-Tortajada, Polytechnic University of Valencia, Spain
6.1 Introduction
6.2 Sample preparation
6.3 Methods of analysing starch in food
6.4 Determining starch in food: recent technological developments
6.5 Future trends
6.6 Sources of further information and advice
6.7 References
Part II Sources of starch
7 The functionality of wheat starch
H. Cornell, RMIT University, Australia
7.1 Introduction: manufacture of wheat starch for the food industry
7.2 Granular and molecular structure of wheat starch
7.3 Functionality of wheat starch: granules, films and pastes
7.4 Rheological properties of starch pastes and gels
7.5 Improving and chemically modifying wheat starch for use in the food industry
7.6 Wheat starch syrups
7.7 Analysing starch-based products
7.8 Future trends
7.9 Sources of further information and advice
7.10 References
8 Developments in potato starches
W. Bergthaller, Federal Centre for Nutrition and Food, Germany
8.1 Introduction
8.2 Components and rheological properties of potato starch
8.3 Techniques for producing potato starch
8.4 Improving the functionality of potato starch for use in the food industry
8.5 Future trends
8.6 References
9 The functionality of rice starch
J. Bao and C. J. Bergman, Texas A&M University, USA
9.1 Introduction
9.2 Rice flour and starch as food ingredient
9.3 Constituents of rice starch
9.4 Structure and functionality of rice starch
9.5 Gelatinization and the structure of rice starch
9.6 Retrogradation and other properties of rice starch
9.7 Improving rice starch functionality for food processing applications
9.8 Future trends
9.9 Sources of further information and advice
9.10 References
10 New corn starches
P. J. White and A. Tziotis, Iowa State University, USA
10.1 Introduction: the use of corn starch in food processing
10.2 Improving the functionality of corn starch for food processing applications: natural corn endosperm mutants
10.3 Chemically modifying corn starches for use in the food industry
10.4 Genetically modifying corn starches for use in the food industry
10.5 Future trends
10.6 Sources of further information and advice
10.7 References
11 Tropical sources of starch
S. N. Moorthy, Central Tuber Crops Research Institute, India
11.1 Introduction: tropical sources of starch
11.2 Characteristics and properties of cassava starch
11.3 Characteristics and properties of sweet potato starch
11.4 Characteristics and properties of yam and aroid starches
11.5 Characteristics and properties of other minor root starches
11.6 Modifying `tropical' starches for use in the food industry
11.7 Future trends
11.8 References
Part III Applications
12 Starch as an ingredient: manufacture and applications
P. Taggart, National Starch and Chemical, UK
12.1 Introduction
12.2 Manufacture
12.3 Structure
12.4 Modifications
12.5 Technical data
12.6 Uses and applications
12.7 Regulatory status: European label declarations
12.8 Acknowledgements
12.9 Bibliography
13 Utilizing starches in product development
T. Luallen, Cargill Inc., USA
13.1 Introduction
13.2 Components of starch
13.3 Food applications for natural and modified starches
13.4 Methods of starch selection
13.5 Factors affecting starch in food products
13.6 Using the functional properties of starch to enhance food products
13.7 References
14 Modified starches and the stability of frozen foods
H. D. Goff, University of Guelph, Canada
14.1 Introduction
14.2 The structure and stability of frozen foods
14.3 The role of modified starch in stabilizing frozen foods
14.4 Future trends
14.5 Sources of further information and advice
14.6 References
15 Starch-lipid interactions and their relevance in food products
A-C. Eliasson and M. Wahlgren, Lund University, Sweden
15.1 Introduction
15.2 The structure and properties of the starch-lipid complex
15.3 Analysis of starch: lipids and emulsifiers
15.4 The effect of lipids on starch behaviour
15.5 Enzymatic degradation of amylose-lipid complexes
15.6 Future trends
15.7 References
16 Starch-based microencapsulation
P. Forssell, VTT Biotechnology, Finland
16.1 Introduction: using microencapsulation in food processing
16.2 Using starch in microencapsulation: starch hydrolysates, derivatives, polymers and granules
16.3 Starch-based shell matrices for food ingredients
16.4 Future trends
16.5 References
Part IV Starch and health
17 Development of a range of industrialised cereal-based foodstuffs high in slowly digestible starch
V. Lang, Danone Vitapole, France
17.1 Introduction
17.2 Characteristics and properties of starch and starchy foods
17.3 Low G I diets and their associated health benefits
17.4 Case study: low glycaemic index, high slowly digestible starch plain biscuits, the EDPÕ (`Long-lasting energy') range developed by Danone, Vitapole
17.5 Future trends
17.6 Sources of further information and advice
17.7 Acknowledgements
17.8 References
18 Starch: physical and mental performance
F. Brouns, Cerestar Vilvoorde R & D Centre, Belgium and University of Maastricht, Netherlands and L. Dye, University of Leeds, England
18.1 Introduction
18.2 Physical performance: energy requirements, delivery and availability
18.3 Mental performance: the effects of glucose
18.4 Mental performance: the effects of CHO and glucose during the day
18.5 Future trends
18.6 References
19 Detecting nutritional starch fractions
K. Englyst and H. Englyst, Englyst Carbohydrates, UK
19.1 Introduction
19.2 Methods of determining RAG, SAG and RS fractions
19.3 Quality control and troubleshooting
19.4 Carbohydrate bioavailability data for selected foods
19.5 Conclusion and future trends
19.6 Acknowledgement
19.7 References
20 Resistant starch
M. Champ, INRA-UFDNH/CRNH, France
20.1 Introduction
20.2 Effects of resistant starch on the digestive system
20.3 Improving the functional effects of resistant starch
20.4 Future trends
20.5 Sources of further information and advice
20.6 References
21 Analysing starch digestion
R. E. Wachters-Hagedoorn, M. G. Priebe and R. J. Vonk, University Hospital Groningen, The Netherlands
21.1 Introduction
21.2 Starch and the prevention of hypo- and hyperglycemia
21.3 The determinants of the rate of absorption of starch-derived glucose
21.4 Techniques for monitoring starch digestion
21.5 Current applications of slowly available starch and the prevention of hyper- and hypoglycemia
21.6 Future trends
21.7 Sources of further information and advice
21.8 References