James BeMiller – Starch

Автор: James BeMiller
Название книги: Starch
Формат: PDF
Тема: Пищевая промышленность, Крахмал
Страницы: 900
Качество: Изначально компьютерное, E-book

This edition covers the isolation processes, properties, functionalities and uses of the most commonly used starches, viz., normal maize/corn, waxy maize, high-amylose maize, cassava (tapioca), potato and wheat starch, with emphases on those aspects of production, properties and uses that are unique to each; but not in single chapters. It also covers those starches that are generally available in only limited or potentially limited amounts, viz., rice (including waxy rice, but not all varieties of rice), sorghum, barley (including waxy barley), oat and rye starches. Chapters on the latter three starches are new to this edition. Not included are other starches that may be isolated from plants that are grown in limited
areas and may be localized commercial products. These include amaranth, arrowroot, banana, canna, kuzu, millet, mung bean, pea (smooth and wrinkled), quinoa, sago, sweet potato and taro starch, except that some are mentioned in the chapter on starch use in foods and two are mentioned in the fi rst chapter. Where available, many of these starches are available as fl ours, rather than pure starch. There has been an interest in small granule starch that can be obtained from cattail roots, dasheen tubers, and the seeds of amaranth, canary grass, catchfl y, cow cockle, dropwort, pigweed and quinoa. None of these are covered except as noted above. However, properties and uses of small granule wheat starch are covered in the chapter on wheat starch.
All chapters/subjects that were also in the previous edition have been updated. Chapters have been added on the biochemistry and molecular biology of starch biosynthesis, structural transitions and related physical properties of starch, and cyclodextrins. There are two chapters on the structural features of starch granules that present not only advances in understanding the organization of starch granules, but also advances in understanding the fi ne structures of amylose and amylopectin, both of which are based on techniques that have been developed since 1984.