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Starch in food: Structure, function and applications

Edited by A-C Eliasson, Lund University, Sweden

Woodhead Food Series No. 106

…a valuable addition to libraries in research, industrial and tertiary organisations. The standard of presentation is very high, being remarkably free from error, and diagrams, figures and tables are well laid out and easy to follow.
Food Australia

From the sources of starch through to modification and functional foods, this book covers all you will ever need to know about starch.
Food Processing

The handbook comprehensively elucidates the role of starch in human food, accompanied by easy-to-follow tables and excellently illustrated by figures and diagrams.
Advances in Food Sciences

 - reviews starch structure and functionality
 - extensive coverage of the growing range of starch ingredients
 - examines how starch ingredients are used to improve the nutritional and sensory quality of food
 - edited by a leading authority in the field with contributions from experts worldwide

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 supplies. 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, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions and analysing starch digestion.

Starch in food is a standard reference book for those working in the food industry.

ISBN 1 85573 731 0
ISBN-13: 978 1 85573 731 0
August 2004
624 pages  234 x 156mm  hardback  
£170.00 / US$290.00 / €210.00

Usually dispatched within 24 hours

About the editor

Ann-Charlotte Eliasson is Head of the Department of Food Technology, Engineering and Nutrition and Professor of Cereal Technology at the University of Lund, Sweden.

Contents

PART 1 ANALYSING AND MODIFYING STARCH
PART 2 SOURCES OF STARCH
PART 3 APPLICATIONS
PART 4 STARCH AND HEALTH

PART 1 ANALYSING AND MODIFYING STARCH

Plant starch synthesis
J Preiss, Michigan State University, USA
 - Introduction: localisation and function of starch in plants
 - Starch synthesis: enzyme reactions in plants and algae and glycogen synthesis in cyanobacteria
 - Properties of plant glucan synthesizing enzymes: ADP-glucose pyrophosphorylase
 - Properties of plant glucan synthesizing enzymes: starch synthase
 - Properties of plant glucan synthesizing enzymes: branching enzymes
 - Initiation of starch synthesis using a glucosyl-protein
 - Locating starch synthesis in plants: the plastid
 - In vivo synthesis of amylopectin
 - Regulating starch synthesis in plants
 - References

Analysing starch structure
E Bertoft, Abo Akademi University, Finland
 - Introduction: characterising structures of starch granules
 - Fractionation of starch
 - Analysis of amylase
 - Analysis of amylopectin structure
 - Analysis of intermediate materials
 - Analysis of chemically modified starches
 - Future trends
 - Sources of further information and advice
 - References

Starch bioengineering
A Blennow, The Royal Agricultural and Veterinary University, Denmark
 - Introduction: the importance of starch
 - Technologies for genetic modification and starch profiling
 - Improving starch yield and structure
 - Physical and chemical properties of modified starches
 - Functionality and uses of modified starches in food processing
 - Ensuring successful modification of starch
 - Future trends
 - References

Starch-acting enzymes
D P Butler and P A M Steeneken, TNO Nutrition and Food Research Institute, Groningen, The Netherlands
 - Introduction: the importance of enzymes
 - Using enzymes to modify starch
 - Developing starch-modifying enzymes for food processing applications
 - Future trends
 - References

Understanding starch structure and functionality
A M Donald, University of Cambridge, UK
 - Introduction: overview of packing at different length scales
 - The effect of amylopectin chain architecture on packing
 - Improving packing within starch granules
 - The gelatinisation process
 - Food processing: implications of starch granule structure
 - Conclusions and future trends
 - Sources of further information and advice
 - References

Measuring starch in food
M Peris-Tortajada, Polytechnic University of Valencia, Spain
 - Introduction
 - Sample preparation
 - Methods of analysing starch in food
 - Determining starch in food: recent technological developments
 - Future trends
 - Sources of further information and advice
 - References

PART 2 SOURCES OF STARCH

The functionality of wheat starch
H Cornell, RMIT University, Australia
 - Introduction: manufacture of wheat starch for the food industry
 - Granular and molecular structure of wheat starch
 - Functionality of wheat starch: granules, films and pastes
 - Rheological properties of starch pastes and gels
 - Improving and chemically modifying wheat starch for use in the food industry
 - Wheat starch syrups
 - Analysing starch-based products
 - Future trends
 - Sources of further information and advice
 - References

Developments in potato starches
W Bergthaller, Federal Centre for Cereal, Potato and Lipid Research, Germany
 - Introduction
 - Components and rheological properties of potato starch
 - Techniques for producing potato starch
 - Improving the functionality of potato starch for use in the food industry
 - Future trends
 - References

The functionality of rice starch
J Bao and C J Bergman, USA
 - Rice flour as a food ingredient
 - Constituents of rice starch
 - Structure and functionality of rice starch
 - Gelatinization and the structure of rice starch
 - Retrogradation and other properties of rice starch
 - Improving rice starch functionality for food processing applications
 - Future trends
 - Sources of further information and advice
 - References

New corn starches
P J White and A Tziotis, Iowa State University, USA
 - Introduction: the use of corn starch in food processing
 - Improving the functionality of corn starch for food processing applications: natural corn endosperm mutants
 - Chemically modifying corn starches for use in the food industry
 - Genetically modifying corn starches for use in the food industry
 - Future trends
 - Sources of further information and advice
 - References

Tropical sources of starch
S N Moorthy, Central Tuber Crops Research Institute, India
 - Introduction: tropical sources of starch
 - Characteristics and properties of cassava starch
 - Characteristics and properties of sweet potato starch
 - Characteristics and properties of yam and aroid starches
 - Characteristics and properties of minor root starches
 - Modifying “tropical” starches for use in the food industry
 - Future trends
 - References

PART 3 APPLICATIONS

Starch as an ingredient: manufacture and applications
P Murphy, National Starch and Chemical, UK
 - Introduction
 - Manufacture
 - Structure
 - Modifications
 - Technical data
 - Uses and applications
 - Regulatory status: European label declarations
 - Bibliography

Utilising starches in product development
T Luallen, Cargill Inc., USA
 - Introduction
 - Components of starch
 - Characteristics of natural and modified starches
 - Methods of starch selection
 - Factors affecting starch in food products
 - Using the functional properties of starch to enhance food products
 - References

Modified starches and the stability of frozen foods
H D Goff, University of Guelph, Canada
 - Introduction
 - The structure and stability of frozen foods
 - The role of modified starch in stabilising frozen foods
 - Future trends
 - Sources of further information and advice
 - References

Starch-lipid interactions and their relevance in food products
A-C Eliasson and M Wahlgren, Lund University, Sweden
 - Introduction
 - The structure and properties of the starch-lipid complex
 - Analysis of starch: lipids and emulsifiers
 - The effect of lipids on starch behaviour
 - Enzymatic degradation of amylase and aroma binding
 - Future trends
 - References

Starch-based microencapsulation
P Forssel, VTT Biotechnology, Finland
 - Introduction: using microencapsulation in food processing
 - Using starch in microencapsulation: starch hydrolysates, derivatives, polymers and granules
 - Starch-based shell matrices for food ingredients
 - Future trends
 - References

PART 4 STARCH AND HEALTH

Developing starch-based functional foods
V Lang, Danone Vitapole, France
 - Introduction: the glycaemic index (GI)
 - Characteristics and properties of starch and starchy foods
 - Low GI diets and their associated health benefits
 -  Case study: low GI, high slowly digestible starch plain biscuits, the EDP (long lasting energy) range developed by Danone Vitapole
 - Future trends
 - Sources of further information and advice
 - Acknowledgments
 - References

Starch, physical and mental performance
F Brouns and L Dye, Cerestar Vilvoorde R&D Centre, Belgium
 - Introduction
 - Physical performance: energy requirements, delivery and availability
 - Mental performance: the effects of glucose
 - Mental performance: the effects of CHO and glucose during the day
 - Future trends
 - References

Detecting nutritional starch fractions
K Englyst and H Englyst, Englyst Carbohydrates, UK
 - Introduction
 - Methods of determining RAG, SAG and RS fractions
 - Quality control and trouble shooting
 - Carbohydrate bioavailability data for selected foods
 - Conclusion and future trends
 - References

Resistant starch
M Champ, INRA/CRNH, France
 - Introduction
 - Effects of resistant starch on the digestive system
 - Improving the functional effects of resistant starch
 - Future trends
 - Sources of further information and advice
 - References

Clinical applications of slowly available starch
R E Wachters-Hagedoorn, M G Priebe and R J Vonk, University of Groningen, The Netherlands
 - Introduction
 - Starch and the prevention of hypo- and hyperglycaemia
 - The determinants of the rate of absorption of starch derived glucose
 - Techniques for monitoring starch digestion
 - Current applications of slowly available starch and the prevention of hyper- and hypoglycaemia
 - Future trends
 - Sources of further information and advice
 - References