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Titre :	Starch: Chemistry and technology Ajouter au panier
Auteur(s) :	James N. BeMiller, Éditeur scientifique Roy L. Whistler, Éditeur scientifique
Type de document :	Livre
Sujets :	AMIDON ; MAIS ; BIOSYNTHESE ; SORGHO ; PROPRIETE PHYSIQUE ; BLE ; POMME DE TERRE ; TAPIOCA ; MANIOC ; RIZ ; SEIGLE ; AVOINE ; ORGE ; PAPIER ; POLYMERE ; PRODUIT ALIMENTAIRE ; EDULCORANT
Editeur(s) :	BURLINGTON : Academic Press
Date de publication :	2009
Mention d'édition :	3rd Ed.
Collection :	Food science and technology international series
Format :	1 vol. (XX-879 p.) / ill., couv. ill. en coul. / 25 cm
Table des matières :	1 History and Future of Starch I. History 1. Early History 2. 1500-1900 3. 1900-Present II. Development of Specialty Starches 1. Waxy Corn Starch 2. High-amylose Corn Starch 3. Chemically Modified Starches 4. Other Naturally Modified Corn Starches III. Other Products From Starch 1. Sweeteners 2. Ethanol 3. Polyols 4. Organic Acids 5. Amino Acids IV. Future of Starch 1. Two [...] 1 History and Future of Starch I. History 1. Early History 2. 1500-1900 3. 1900-Present II. Development of Specialty Starches 1. Waxy Corn Starch 2. High-amylose Corn Starch 3. Chemically Modified Starches 4. Other Naturally Modified Corn Starches III. Other Products From Starch 1. Sweeteners 2. Ethanol 3. Polyols 4. Organic Acids 5. Amino Acids IV. Future of Starch 1. Two New Starches for Industry 2. Present American Companies V. References 2 Economic Growth and Organization of the US Corn Starch Industry I. Introduction II. Extent and Directions of Market Growth III. High-fructose Syrup Consumption IV. Fuel Alcohol V. Technical Progress VI. Plant Location VII. Industry Organization VIII. Effects of Corn Price Variability IX. International Involvement X. Future Industry Prospects XI. References 3 Genetics and Physiology of Starch Development I. Introduction II. Occurrence 1. General Distribution 2. Cytosolic Starch Formation 3. Starch Formed in Plastids III. Cellular Developmental Gradients IV. Non-mutant Starch Granule Polysaccharide Composition 1. Polysaccharide Components 2. Species and Cultivar Effects on Granule Composition 3. Developmental Changes in Granule Composition 4. Environmental Effects on Granule Composition V. Non-mutant Starch Granule and Plastid Morphology 1. Description 2. Species and Cultivar Effects on Granule Morphology 3. Developmental Changes in Average Starch Granule Size 4. Formation and Enlargement of Non-mutant Granules VI. Polysaccharide Biosynthesis 1. Enzymology 2. Compartmentation and Regulation of Starch Synthesis and Degradation in Chloroplasts 3. Compartmentation and Regulation of Starch Synthesis in Amyloplasts VII. Mutant Effects 1. Waxy 2. Amylose-extender 3. Sugar 4. Sugary-2 5. Dull 6. Amylose-extender Waxy 7. Amylose-extender Sugary 8. Amylose-extender Sugary-2 9. Amylose-extender Dull 10. Dull Sugary 11. Dull Sugary-2 12. Dull Waxy 13. Sugary Waxy 14. Sugary-2 Waxy 15. Sugary Sugary-2 16. Amylose-extender Dull Sugary 17. Amylose-extender Dull Sugary-2 18. Amylose-extender Dull Waxy 19. Amylose-extender Sugary Sugary-2 20. Amylose-extender Sugary Waxy 21. Amylose-extender Sugary-2 Waxy 22. Dull Sugary Sugary-2 23. Dull Sugary Waxy 24. Dull Sugary-2 Waxy 25. Sugary sugary-2 Waxy 26. Amylose-extender Dull sugary Waxy VIII. Conclusions IX. References 4 Biochemistry and Molecular Biology of Starch Biosynthesis I. Introduction II. Starch synthesis in Plants: Localization 1. Leaf Starch 2. Starch in Storage Tissues III. Enzyme-catalyzed Reactions of Starch Synthesis in Plants and Algae and Glycogen Synthesis in Cyanobacteria IV. Properties of the Plant 1,4-aGlucan-Synthesizing Enzymes 1. ADP-glucose Pyrophosphorylase: Kinetic Properties and Quaternary Structure 2. Relationship Between the Small and Large Subunits: Resurrection of ADPGIc PPase Catalysis in the Large subunit 3. Phylogenetic Analysis of the Large and Smail Subunits 4. Crystal Structure of Potato Tuber ADPGIc PPase 5. Supporting Data for the Physiological Importance of Regulation of ADPGlc PPase 6. Differences in Interaction Between 3PGA and Pi in Different ADPGIc PPases 7. Plant ADPGlc PPases can be Activated by Thioredoxin 8. Characterization of ADPGIc PPases from Different Sources 9. Identification of Important Amino Acid Residues Within the ADPGIc PPases 10. Starch Synthas 11. Branching Enzyme 12. Other Enzymes Involved in Starch Synthesis V. Abbreviations VI. References 5 Structural Features of Starch Granules I I. Introduction II. Granule Architecture 1. An Overview of Granule Structure 2. Molecular Organization of Crystalline Structures 3. Crystalline Ultrastructural Features of starch 4. The Supramolecular Organization of Starch Granules III. The Granule Surface 1. Starch Granule Surface and Chemistry and Composition 2. Surface Specific Chemical Analysis IV. Granule Surface Imaging 1. Granule Imaging by SEM Methods 2. Principles of AFM 3. Sample Preparation for AFM Imaging of Granular Starch 4. Surface Detail and Inner Granule Structure Revealed by AFM 5. Interpretation of AFM Images with Respect to Granule Structure 6. Discussion of Granule Surface Imaging by scanning Probe Microscopy (sPM) 7. Future Prospects of sPM of Starch V. A Hypothesis of Starch Granule Structure: The Blocklets Concept VI. Location and State of Amylose Within Granules VII. Surface Pores and Interior Channels of Starch Granules Structural Features of Starch Granules VIII. Conclusions IX. REFERENCES I. Introduction II. General Characteristics of Starch Granule 1. Granule Shapes, sizes and Distributions 2. Porous Structures of Starch Granules 3. Shapes of Gelatinized Starch Granules III. Molecular Compositions of Starch Granules 1. Amylopectin and Amylose 2. Intermediate Material and Phytoglycogen 3. Lipids and Phospholipids 4. Phosphate Monoesters IV. Structures of Amylose and Amylopectin 1. Chemical Structure of Amylose 2. Single Helical Structures (V-Complexes) of Amylose 3. Double Helical Structures of Amylose 4. Chemical Structure of Amylopectin 5. Cluster Models of Amylopectin 6. Effects of Growing Temperature and Kernel Maturity on Starch Structures V. Locations of Molecular Components in the Granule VI. References 7 Enzymes and Their Action on Starch I. Introduction II. Amylases 1. Action of Endo-Acting α-Amylases 2. Action of Exo-Acting β-Amylases3. Amylases Producing specific Maltodextrin Products 4. Action of Isoamylases 5. Archaebacterial Amylases 6. Action of Cyclomaltodextrin Glucanosyltransferase III. Relation of Structure with Action of the Enzymes 1. Relation of Structure with Action of Endo-Acting α-Amylases 2. Structure and Action of Soybean β-Amylase 3. Structure and Action of Glucoamylases 4. Specific Amino Acids at the Active-Site Involved in Catalysis and Substrate Binding 5. Structure and Function of Domains in Amylolytic Enzymes IV. Mechanisms for the Enzymatic Hydrolysis of the Glycosidic Bond V. Action of Amylases on Insoluble Starch Substrates 1. Action of α-Amylases on Amylose-V Complexes and Retrograded Amylose 2. Action of Amylases with Native Starch Granules VI. Inhibitors of Amylase Action VII. Action of Phosphorylase and Starch Lyase 1. Plant Phosphorylase 2. Starch Lyase VIII. Enzymic Characterization of Starch Molecules 1. Determination of the Nature of the Branch Linkage in Starch 2. Identification and Structure Determination of Slightly Branched Amyloses 3. Formation of β-Amylase Limit Dextrins of Amylopectin and Determination of their Fine Structure IX. References 8. Structural Transitions and Related Physical Properties of Starch I. Introduction II. starch Structure, Properties and Physical Methods of Analysis 1. Ordered and Amorphous Structural Domains (see Also Chapters 5 and 6) 2. Physical Properties of Starch in Water III. State and Phase Transitions 3. Glass Transitions of Amorphous Structural Domains 4. Annealing and Structural Modifications by Heat-Moisture Treatments 5. Melting Transitions of Crystallites in Granular starch 6. Gelation and Retrogradation ofstarch and its Polymeric Components 7. Phase Transitions and Other Properties of V-Structures IV. Reference 9 Corn and Sorghum Starches: Production I. Introduction II. Structure, Composition and Quality of Grain 1. Structure 2. Composition 3. Grain Quality III. Wet-milling 1. Grain Cleaning 2. Steeping 3. Milling and Fraction Separation 4. Starch Processing 5. Product Drying, Energy Use and Pollution Control 6. Automation IV. The Products 1. Starch 2. Sweeteners 3. Ethanol 4. Corn Oil 5. Feed Products V. Alternative Fractionation Procedures VI. Future Directions in starch Manufacturing 1. Continued Expansion into Fermentation Products 2. Biosolids as Animal Food 3. Processing of specific Hybrids 4. New Corn Genotypes and Phenotypes via Biotechnology and Genetic Engineering 5. Segregation of the Corn Starch Industry VII. Reference 10 Wheat Starch: Production, Properties, Modification and Uses I. Introduction II. Production III. Industrial Processes for Wheat Starch Production 1. Conventional Processes 2. Hydrocyclone Process (Dough-Batter) 3. High-pressure Disintegration Process IV. Properties of Wheat Starch and Wheat Starch Amylose and Amylopectin 1. Large Versus Small Granules 2. Fine Structures of Amylose and Amylopectin 3. Partial Waxy and Waxy Wheat Starches 4. High-amylose Wheat Starch 5. A Unique Combination of Properties V. Modification of Wheat starch 1. Crosslinking 2. Substitution 3. Dual Derivatization 4. Bleaching, Oxidation and Acid-thinning VI. Uses of Unmodified and Modified Wheat Starches 1. Role in Baked Products 2. Functionality in Noodles and Pasta 3. Other Food Uses 4. Industrial Uses VII. References 11 Potato Starch: Production, Modifications and Uses I. History of Potato Processing in The Netherlands II. Starch Production 1. World Starch Production 2. Potato Starch Production in Europe III. Structure and Chemical Composition of the Potato 1. Formation and Morphology of the Tuber 2. Anatomy of the Tube 3. Chemical Composition 4. Differences Between Commercial starches 5. New Development: The All-amylopectin Potato IV. Potato Starch Processing 1. Grinding 2. Potato Juice Extraction 3. Fiber Extraction 4. Starch Classification 5. Starch Refinery 6. Sideline Extraction 7. Removal of Water from the Starch 8. Starch Drying and Storage V. Potato Protein 1. Environmental Aspects 2. Protein Recovery 3. Properties and Uses VI. Utilization 1. Substitution (see Also Chapters 17 and 20) 2. Converted Starches (see Also Chapters 17 and 20) 3. Crosslinked Starches (see Also Chapters 17 and 20) 4. The Preference for Potato Starch in Applications VII. Future Aspects of Potato Starch Processing VIII. References 12 Tapioca/Cassava Starch: Production and Use I. Background II. Processing III. Tapioca Starch IV. Modification V. Food Applications VI. Industrial Applications VII. Outlook VIII. References 13 Rice Starches: Production and Properties I. Rice Production and Composition 1. Rice Production 2. Rice Milling and Composition II. Uses of Milled Rice and Rice By-products 1. Milled Rice 2. By-products III. Preparation of Rice Starch 1. Traditional Method 2. Mechanical Method IV. Properties of Rice Starch 1. General Properties Unique to Rice Starch 2. Pasting Properties V. Factors Affecting Rice Starch Properties 1. Rice Variety: Common Versus Waxy 2. Protein Content 3. Method of Preparation 4. Modification VI. Rice starch Applications VII. References 14 Rye Starch I. Introduction II. Isolation 1. Industrial 2. Laboratory III. Modification IV. Applications V. Properties 1. Microscopy 2. Composition 3. X-Ray Diffraction Patterns 4. Gelatinization Behavior 5. Retrogradation 6. Amylose-Lipid Complex 7. Swelling Power and Amylose Leaching 8. Rheology 9. Falling Number VI. References 15 Oat Starch I. Introduction II. Isolation 1. Industrial 2. Laboratory III. Modification IV. Applications V. Properties of Oat Starch 1. Microscopy Chemical Composition 3. X-Ray Diffraction 4. Gelatinization 5. Retrogradation 6. Swelling Power and Amylose Leaching 7. Rheological Properties VI. References 16 Barley Starch: Production, Properties, Modification and Uses I. Introduction II. Barley Grain Structure and Composition III. Barley Starch 1. Isolation and Purification 2. Chemical Composition of Barley Starch 3. Granule Morphology 4. X-Ray Diffraction and Relative Crystallinity 5. Gelatinization 6. Swelling Factor and Amylose Leaching 7. Enzyme Susceptibility 8. Acid Hydrolysis 9. Pasting Characteristics 10. Retrogradation 11. Freeze-Thawstability 12. Chemical Modification 13. Physical Modification IV. Resistant Barley Starch V. Production and Uses of Barley Starch VI. Conclusion VII. References 17 Modification of Starches 1. Introduction II. Cationic Starches 1. Dry or Solvent Cationization 2. Polycationic Starches 3. Amphoteric Starch or Starch-containing Systems 4. Cationic Starches with Covalently-reactive Groups III. Starch Graft Polymers (see Also Chapter 19) IV. Oxidation of Starch V. Starch-based Plastics (see Also Chapter 19) VI. Encapsulation/Controlied Release VII. Physically Modified Starch 1. Granular Cold-Water-Swellable (CWS) and Cold-Water-Soluble Starch (Pregelatinized Granular Starch) 2. Starch Granule Disruption by Mechanical Force VIII. Thermal Treatments IX. Enzyme-catalyzed Modifications X. References 18 Starch in the Paper Industry I. Introduction to the Paper Industry II. The Papermaking Process III. Starch Consumption by the Paper Industry IV. Starches for Use in Papermaking 1. Current Use 2. Recent Trends V. Application Requirements for Starch 1. Viscosity Specifications 2. Charge Specifications 3. Retrogradation Control 4. Purity Requirements VI. Dispersion of Starch 1. Delivery to the Paper Mill 2. Suspension in Water 3. Dispersion Under Atmospheric Pressure 4. Dispersion Under Elevated Pressure 5. Chemical Conversion 6. Enzymic Conversion VII. Use of Starch in the Papermaking Furnish 1. The Wet End of the Paper Machine 2. Flocculation of Cellulose Fibers and Fines 3. Adsorption of Starch on Cellulose and Pigments 4. Retention of Pigments and Cellulose Fines 5. Sheet Bonding by Starch 6. Wet-end sizing 7. Starch Selection for Wet-end Use VIII. Use of Starch for Surface sizing of Paper 1. The Size Press in the Paper Machine 2. The Water Box at the Calender 3. Spray Application of Starch 4. Starch Selection for Surface sizing IX. Use of starch as a Coating Binder 1. The Coater in the Paper Machine 2. starch Selection for Paper Coating X. Use of Starch as Adhesive in Paper Conversion 1. Lamination of Paper 2. The Corrugator for Paperboar 3. Starch Selection for Use in Corrugation and Lamination XI. Use of Starch in Newer Specialty Papers XII. Environmental Aspects of Starch Use in the Paper Industry XIII. Starch Analysis in Paper XIV. References 19 Starch in Polymer Compositions I. Introduction II. Starch Esters III. Granular Starch Composites IV. Starch in Rubber V. Starch Graft Copolymers VI. Thermoplastic Starch Blends VII. Starch Foams VIII. References 20 Starch Use in Foods I. Introduction 1. First Enhancement of Starch for Foods 2. Modern Use of Starch in Foods 3. Development of Crosslinking 4. Development of Monosubstitution 5. 'Instant' Starches 6. Improvement ofstarch Sources (see Also Chapter 3) II. Functions of Starch in Food Applications 1. Starch Structures Relevant to Foods 2. Gelatinization and Pasting 3. Changes During Cooking III. Impact of Processing and Storage on Foods Containing Cooked Starch 1. Concentration During Cooking 2. Effects of Time and Temperature 3. Effects of Shear 4. Comparison of Food Processing Equipment 5. Impact of Processing and Storage 6. Changes that Occur During Cooling, Storage and Distribution 7. Recommended Processing IV. Modified Food Starches (see Also Chapter 17) 1. Why starch is Modified 2. Derivatizations 3. Conversions 4. Oxidation 5. Physical Modifications 6. Native Starch Thickeners V. Starch Sources (see Also Chapters 9-16) 1. Dent Corn 2. Waxy Corn 3. High-amylose Corn 4. Tapioca 5. Potato 6. Wheat 7. Sorghum 8. Rice 9. Sago 10. Arrowroot 11. Barley 12. Pea 13. Amaranth VI. Applications 1. Canned Foods 2. Hot-filled Foods 3. Frozen Foods 4. Salad Dressings 5. Baby Foods 6. Beverage Emulsions 7. Encapsulation 8. Baked Foods 9. Dry Mix Foods 10. Confections 11. Snacks and Breakfast Cereals 12. Meats 13. Surimi 14. Pet Food 15. Dairy Products 16. Fat Replacers VII. Interactions with Other Ingredients 1. pH 2. Salts 3. Sugars 4. Fats and Surfactants 5. Proteins 6. Gums/hydrocolloids 7. Volatiles 8. Amylotic Enzymes VIII. Resistant Starch IX. References 21 Sweeteners from Starch: Production, Properties and Uses I. Introduction 1. History 2. Definitions 3. Regulatory Status II. Production Methods 1. Maltodextrins 2. Glucose/corn Syrups 3. High-fructose Syrups 4. Crystalline Fructose 5. Crystalline Dextrose and Dextrose Syrups 6. Oligosaccharide Syrups III. Composition and Properties of Sweeteners from Starch 1. Carbohydrate Profiles 2. Solids 3. Viscosity 4. Browning Reaction and Color 5. Fermentability 6. Foam stabilization and Gel Strength 7. Freezing Point Depression 8. Boiling Point Elevation 9. Gelatinization Temperature 10. Humectancy and Hygroscopicity 11. Crystallization 12. Sweetness 13. Selection of Sweeteners IV. References 22 Cyclodextrins: Properties and Applications I. Introduction II. Production III. Properties IV. Toxicity and Metabolism V. Modified Cyclodextrins 1. Hydroxyalkylcyclodextrins VI. Complex Formation VII. Applications VIII. References
Langue(s) :	Anglais
Identifiant :	978-0-12-746275-2
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=157038

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