Starch in Food, Second Edition: Structure, Function and Applications

FrontCover......Page 1
Related Titles......Page 2
Starch in Food: Structure, Function and Applications......Page 3
Copyright......Page 4
Contents......Page 5
List of Contributors......Page 20
Part One.Analysing and ModifyingStarch......Page 22
  1.1 Leaf Starch......Page 23
  1.2 Starch in Storage Tissues......Page 24
  2.1 Enzyme Reactions of Starch Synthesis......Page 26
  3.1 ADP-Glucose Pyrophosphorylase: Kinetic and Regulatory Properties of the Enzyme......Page 27
  3.2 ADP-Glucose Pyrophosphorylase: Structure–Function Relationships: Quaternary Structure......Page 29
  3.3 Relationship Between the Small and Large Subunits......Page 31
  3.4 The Glucose-1-P-Binding Site in Plant ADP-Glucose Pyrophosphorylase......Page 33
  3.5 Phylogenetic Analysis of the Large and Small Subunits......Page 36
  3.6 Crystal Structure of Potato Tuber ADP-Glc PPase......Page 37
  3.7 The Homotetramer Catalytic Subunit Structure of the Potato Tuber ADP-Glucose Pyrophosphorylase (Jin et al., 2005)......Page 39
  3.9 ADP-Glucose Binding......Page 42
  3.10 Implication for Catalysis......Page 44
  3.11 Allosteric Regulation......Page 46
  3.12 Supporting Data for the Physiological Importance of Regulation of ADP-Glucose Pyrophosphorylase......Page 47
  3.13 Mechanism of Activation of Plant ADP-Glc PPases by Thioredoxin......Page 48
  4.2 Barley......Page 50
  4.3 Transport of Cytosolic ADP-Glucose into Endosperm in Cereal Grains......Page 56
  4.5 Maize Endosperm......Page 57
  4.6 Tomato Fruit......Page 58
  4.7 Wheat......Page 59
  4.8 Rice Endosperm and Leaf......Page 60
  4.9 Arabidopsis thaliana......Page 61
 5. DIFFERENCES IN INTERACTION BETWEEN 3PGA AND PI IN DIFFERENT ADP-GLC PPASES......Page 62
 6. IDENTIFICATION OF IMPORTANT AMINO ACID RESIDUES WITHIN THE ADP-GLC PPASES......Page 64
 8. STARCH SYNTHASES......Page 67
  8.2 Soluble Starch Synthase I......Page 68
  8.3 Starch Synthase II......Page 71
  8.4 Starch Synthase III......Page 74
  8.5 Starch Synthase IV......Page 75
  8.6 Double Mutants of the Soluble Starch Synthases......Page 77
  8.7 Starch Synthases Bound to the Starch Granule......Page 78
  8.8 Isolation of the Waxy Protein Structural Gene......Page 80
  8.9 Further Studies of GBSS and Isoforms; Their Involvement in Both Amylopectin and Amylose Synthesis......Page 81
   8.10.1 Branching Enzyme Assays......Page 84
   8.10.2 Plant and Algal Branching Enzymes; Characterization of Isozymes......Page 85
   8.10.3 Genetic Studies on Branching Enzyme-Deficient Mutants......Page 88
   8.10.4 Isolation of cDNA Clones Encoding the Branching Enzyme Isozyme Genes......Page 89
   8.10.5 Reserve Tissue Branching Enzyme Is Localized in the Plastid......Page 90
   8.10.7 Amino Acid Residues That Are Functional in Branching Enzyme Catalysis......Page 91
   8.10.9 Isoamylase......Page 93
   8.10.10 Phosphorylase......Page 94
   8.10.11 α-1,4-Glucanotransferase (D-Enzyme)......Page 95
 REFERENCES......Page 97
 FURTHER READING......Page 115
2. Analyzing Starch Molecular Structure......Page 116
 1. Introduction......Page 643
 2. Fractionation of Starch......Page 119
 3. Dietary Starches and Mental Performance......Page 121
  2.1 Structures and Properties of Amylose......Page 170
  3.2 Structural Analysis of Amylose......Page 123
 4. Analysis of Amylopectin Structure......Page 126
  4.1 Unit Chain Length and Distribution......Page 128
  4.2 External Chain Length and Internal Chain Distribution......Page 132
  4.3 Units of Clusters......Page 135
  4.4 Units of Building Blocks......Page 140
  4.5 Starch Phosphate Esters......Page 142
 5. Analysis of Intermediate Materials......Page 145
 6. Future Trends......Page 147
 References......Page 149
  2.1 Main Characters in the Quality Loss of Frozen Food......Page 592
  2.2 Structures and Properties of Amylopectin......Page 173
  2.4 Structures and Properties of Phytoglycogen......Page 177
   3.3.1 Gastric Emptying Rate......Page 814
  2.7 Proteins......Page 178
   3.2 Gelatinization......Page 613
  3.1 Morphology of Starch Granules......Page 179
  2.9 Self-Assembly......Page 180
   3.2.2 Blocklets in Starch Granules......Page 181
   3.2.3 Structural Variations in Starch Molecules From the Hilum to the Periphery......Page 182
   3.2.5 Pericarp and Bran Starches......Page 183
  4.1 Starch Gelatinization......Page 184
  4.2 Starch Pasting......Page 185
  4.4 Starch Retrogradation and Syneresis......Page 187
 5. Effects of Crop Maturation......Page 188
 6. Conclusions and Future Trends......Page 189
 References......Page 190
  1.1 Starch: Importance, Demands and Opportunities......Page 197
  1.2 The Starch Granule......Page 198
   2.2.1 Patients With Type 2 Diabetes......Page 811
  2.1 Gene Technology for Starch Bioengineering......Page 200
  2.2 Analytical Technologies for Analyzing Starch Molecular Structure......Page 204
 3. THE METABOLIC REACTIONS INFLUENCING STARCH YIELD AND STRUCTURE......Page 205
  3.1 Engineering for Increased Starch Yield......Page 208
  3.2 Engineering Amylopectin......Page 211
  3.3 Engineering for High Amylose......Page 213
  3.4 Engineering for Low Amylose......Page 214
  3.5 Engineering Starch Phosphorylation......Page 215
  3.6 Engineering Starch Molecular Mass and Granule Size......Page 216
 4. PHYSICAL AND CHEMICAL PROPERTIES OF BIOENGINEERED STARCHES......Page 217
 5. FUNCTIONALITY AND USES IN FOOD PROCESSING OF BIOENGINEERED STARCHES......Page 219
 References......Page 332
 Further Reading......Page 699
 H......Page 225
 1. Introduction......Page 241
  2.1 Pregelatinized Starch......Page 242
  2.2 Granular Cold-Water-Swelling Starch......Page 244
  2.3 Heat-Moisture Treatment......Page 246
  2.4 Annealing......Page 251
  2.5 Heating Dry Starch......Page 254
  3.1 Ultrasonic Treatment......Page 255
  3.2 Milling......Page 257
  3.3 High-Pressure Treatment......Page 258
   3.3.1 Ultrahigh Pressure......Page 259
   3.3.2 High-Pressure Homogenizers and Jets......Page 260
  3.4 Pulsed Electric Field......Page 261
  3.3 Summary......Page 537
 References......Page 262
Index......Page 860
  3.2 Beta-Amylase......Page 272
  2.1 Primary Components......Page 777
 3. Global Production......Page 275
   3.1.1 Qualitative Analysis......Page 276
   3.1.2 Quantitative Analysis......Page 277
   3.2.1 Qualitative Analysis......Page 278
   3.2.2 Polarimetry......Page 279
   3.2.3 Visible Spectroscopy (Colorimetry)......Page 280
   3.2.5 Enzymatic Methods......Page 282
   2.4.8 Retrogradation......Page 531
   3.2.8 Near-Infrared Spectroscopy......Page 286
   4.3.1 Cassava......Page 462
   3.2.10 Flow Injection Analysis......Page 287
 4. Recent Developments: Automation and Future Trends......Page 290
 Part 2: Cases of Study......Page 293
 References......Page 295
19. Starch-Based Films......Page 299
 2. Starch Source......Page 301
 3. Common Types of Chemical Modifications......Page 303
  3.1 Acid Hydrolysis......Page 307
  2.1 Cassava......Page 437
  3.3 Substitution (Stabilization)......Page 309
  3.5 Dual Modification......Page 311
  4.1 Physicochemical Properties......Page 312
  4.2 Morphological Properties......Page 315
  4.3 Thermal Characteristics......Page 317
  4.5 Refrigerated Storage and Freeze–Thaw Stability......Page 323
  5.2 Digestibility In Vitro and In Vivo......Page 324
   5.2.1 In Vitro Studies......Page 330
   5.2.2 In Vivo Studies......Page 331
  4.2 Human Studies......Page 870
Part Two.Sources of Starch......Page 338
8. The Functionality of Wheat Starch......Page 339
 2. Wheat Starch Production and Use for the Food Industry......Page 340
 3. Granular and Molecular Structure of Wheat Starch......Page 344
 4. Regulations Governing Food Contact Materials......Page 615
 5. Gelatinization and the Structure of Rice Starch......Page 355
 6. Improving the Functionality of Wheat Starch for Use in the Food Industry......Page 358
 7. Conclusions and Future Trend......Page 360
  8. Starch in the Case of Cookies......Page 628
  1.1 General Introduction......Page 367
  1.2 Potato Starch Market and Production......Page 369
  2.1 Granules......Page 370
  2.3 Amylopectin......Page 373
 3. Amylopectin Potato Starches......Page 375
   4.1.1 Starch–Lipid Complex Structure......Page 782
  4.1 Physical Processing......Page 377
  4.3 Cross-linked Starches......Page 378
  4.6 Combined Treatments......Page 379
  5.1 Amylopectin Potato Starches......Page 380
  5.1 Temperature......Page 381
 6. Outlook......Page 382
 References......Page 383
 1. Introduction......Page 387
 2. Rice Flour and Starch as a Food Ingredient......Page 389
 3. Constitutes of Rice Starch......Page 391
  3.1 Minor Constituents......Page 392
  4.2 Starch Crystallinity......Page 393
  4.3 Amylose......Page 395
  4.4 Amylopectin......Page 396
   1.5 Lipidic Fraction......Page 401
  5.1 Gelatinization: Pasting Properties......Page 406
  5.2 Gelatinization: Rheological Properties......Page 410
 6. Retrogradation and Other Properties of Rice Starch......Page 411
  6.2 Freeze–Thaw Stability......Page 414
  6.3 Digestibility......Page 415
  7.1 Chemical Modification of Rice Starch......Page 416
   7.1.4 Hydroxypropylated Rice Starch......Page 417
   4.1.5 Others......Page 453
   7.1.6 Cross-Linked Rice Starch......Page 418
   7.2.1 Hydrothermal Treatment......Page 419
   7.2.4 Gamma-Irradiated Rice Starch......Page 420
   4.5.1 Cassava......Page 473
 8. Future Trends......Page 421
  9.1 Organizations......Page 422
 References......Page 423
 Further Reading......Page 433
 1. Introduction......Page 670
  1.1 Tropical Root Crops......Page 434
 3. Minor Constituents......Page 441
  3.3 Aroids......Page 442
   2.1 Morphology of Starch Grain......Page 443
  4.1 Granule Shape and Size......Page 448
   4.1.1 Cassava......Page 449
   4.1.2 Sweet Potato......Page 451
   4.1.3 Aroids......Page 452
  4.2 XRD and Starch Crystallinity......Page 458
   4.2.1 Cassava......Page 459
   4.2.4 Yams......Page 460
  4.3 Content and Structure of Amylose and Amylopectin......Page 461
   4.3.2 Sweet Potato......Page 463
   4.3.3 Aroids......Page 464
   4.3.4 Yams......Page 465
   4.4.1 Cassava......Page 466
   4.4.2 Sweet Potato......Page 470
   4.4.5 Other Starches......Page 472
   4.5.2 Sweet Potato......Page 479
   4.5.4 Yams......Page 480
   4.6.1 Cassava......Page 483
   4.6.4 Yams......Page 487
   4.6.5 Other Starches......Page 492
   4.7.1 Cassava......Page 493
   4.8.1 Cassava......Page 494
   4.8.3 Aroids......Page 495
   4.9.2 Sweet Potato......Page 496
 5. Food Applications of Tuber Starches......Page 497
 6. Improving Tuber Starch Functionality for Food Applications: Modifying “Tropical” Starches for Use in the Food Industry......Page 498
   3.4 Amylose Gelation......Page 499
   6.2.1 Cassava......Page 501
  6.3 Sweet Potato......Page 503
  6.4 Modification of Other Starches......Page 505
  6.5 Biotechnological Methods......Page 506
 7. Future Trends......Page 507
 References......Page 508
 9. Fermentable Sugars......Page 656
  2.1 Introduction......Page 522
  2.2 Quinoa Starch Production......Page 523
   2.4.2 Starch Crystallinity......Page 524
   3.2.3 Hydrophobic Modifications......Page 676
   2.4.3 Amylose......Page 525
   2.4.4 Amylopectin......Page 526
   2.4.5 Swelling Power and Solubility......Page 527
   2.4.6 Thermal Properties......Page 528
   2.4.7 Pasting Properties......Page 530
   2.4.10 Digestibility......Page 532
  2.6 Polyelectrolyte Complex Formation......Page 714
  2.6 Quinoa Starch and Flour in Food Applications......Page 533
  3.2 Canihua Starch Production......Page 534
   3.4.4 Thermal Properties......Page 535
   3.4.5 Pasting Properties......Page 536
  4.6 Is One or More of the Following Used: Fat(s), Salt(s), and Gums?......Page 538
   4.4.4 Amylopectin......Page 539
   4.4.8 Retrogradation......Page 540
   4.4.9 Freeze–Thaw Stability......Page 542
  4.6 Amaranth Flour in Food Applications......Page 543
  5.3 Minor Constituents of Buckwheat Starch......Page 544
   5.4.4 Amylopectin......Page 545
   5.4.8 Retrogradation......Page 546
  5.5 Improving Buckwheat Starch Functionality for Food Processing Applications......Page 547
  5.6 Buckwheat Starch and Flour in Food Applications......Page 548
 References......Page 549
Part Three.Applications......Page 556
   1.2 Amylopectin......Page 605
 2. Components of Starch......Page 558
  2.3 Minor Constituents......Page 559
   2.3.5 Moisture (Water)......Page 560
  3.1 Native or Common Starches (Natural)......Page 561
  3.2 Modified Starches......Page 563
  4.2 What Is the Method of Processing You Anticipate Using?......Page 564
  4.5 What Percent of Water-Soluble Materials Will Be Present?......Page 565
  4.8 How Will the Product Be Stored?......Page 566
  5.2 Shear......Page 570
  5.5 Water......Page 571
  5.6 Sweeteners......Page 572
  5.8 Other Food Ingredients (Spices, Fruits, Flavors, etc.)......Page 573
  5.9 Proteins and Other Starches......Page 574
  6.1 Thermal Processing (Canned-Jarred, Retorted-Sterilized-Hot Filled)......Page 575
  6.2 Frozen......Page 576
  6.3 Instant Products (Soups, Sauces, and Gravies)......Page 577
   6.5.1 Puffed (Extruded-Baked)......Page 578
  6.6 Dressings, Sauces, Gravies, and Other Condiments......Page 579
  6.7 Bakery Products......Page 580
  6.9 Meat Products......Page 582
  6.10 Cereals, Pasta, Bars, and Related Products......Page 583
  6.11 Confections (Candy)......Page 584
  6.12 Dairy and Related Products......Page 585
  6.13 Fat Replacement, Substitution, or Mimetics......Page 586
  6.14 Emulsification and Encapsulation—Beverages......Page 587
 References......Page 799
  2.2 Water Crystallization......Page 593
   2.3.1 Water Migration......Page 594
   2.3.3 Starch Deterioration......Page 595
  3.1 Genetical Modification......Page 597
  3.2 Physical Modification......Page 598
  3.3 Chemical Modification......Page 599
 References......Page 601
   1.3 Amylose......Page 606
   1.7 Mineral Fraction......Page 607
 B......Page 879
   2.2 Ultrastructure of Starch Grain......Page 608
   2.4 Crystallographic Approach and Molecular Models......Page 609
   2.5 Crystalline Lattice......Page 610
   2.6 Effect of Hydration......Page 611
   2.7 Crystallinity of Native Starches A and B......Page 612
   3.3 Retrogradation and Gelation......Page 614
    4.1.4 Viode Complexes......Page 616
    4.2.1 V6I-Type Complexes......Page 617
    4.2.3 V6III-Type Complexes......Page 618
  5. Introduction: Starch in Baked Products......Page 619
  6. Starch in the Case of Pan Bread......Page 622
  7. Starch in the Case of Cakes......Page 624
  9. Starch in the Case of Biscuits......Page 629
  10. Starch at Surface of Bakery Products and Impact on Crust Properties......Page 631
  11. Conclusion......Page 633
  References......Page 634
 2. History of Brewing Beer......Page 644
  3.1 Limit Dextrinase......Page 645
  3.3 Alpha-Amylase......Page 646
  3.8 Dry Beers......Page 647
   4.2.1 SDS and RS as Raw Ingredients......Page 850
   3.9.1 The Malting Process......Page 648
   3.9.2 The Brewing Process......Page 649
 4. Important Factors for Mashing......Page 650
 6. Other Sources for Fermentable Sugars......Page 652
 7. Fermentation......Page 653
 8. Wild Yeasts and Specialty Beers......Page 655
 10. Starch Impact on Whiskey and Other Distilled Products......Page 657
 11. Starch Gelatinization......Page 658
 12. The Barley Grain and Starch Structure......Page 659
 13. Variation in Starch Structure in Other Brewing Cereals......Page 660
 14. Conclusion......Page 661
 References......Page 662
 2. The Nature of Starch......Page 671
  3.1 Starch Hydrolysis......Page 674
  3.2 Chemical Modifications......Page 675
  3.3 Physical Modifications......Page 678
  4.1 Modified Starches in Spray-Drying Process......Page 679
   4.1.1 A Dynamic Model and Its Relevance to Matrix Materials......Page 683
  1.5 Major Theories or Hypotheses Regarding High Starch Diets—Acute and Long-Term Adverse Effects......Page 686
   4.2.2 Modified Starches in Vitamin Encapsulation......Page 687
   4.2.3 Modified Starches in Fat Encapsulation......Page 690
   4.2.4 Modified Starches in Spray-Congealing Process......Page 691
   4.2.5 Modified Starches in Extrusion Process......Page 692
   4.2.6 Modified Starches in Plating Application......Page 693
 5. Conclusion......Page 695
 References......Page 696
 2. Preparation of Starch Nanoparticles......Page 701
   2.2.1 High-Pressure Homogenization......Page 702
   2.2.3 Reactive Extrusion......Page 705
   2.2.4 Gamma Irradiation......Page 707
  2.3 Nanoprecipitation......Page 708
  2.4 Enzymatic Debranching and Recrystallization......Page 710
  2.8 Electrospray......Page 715
  3.1 Morphology and Size......Page 716
  3.3 Crystallinity......Page 722
  3.4 Fourier Transform Infrared Spectroscopy......Page 725
  3.5 Thermal Properties......Page 726
  3.6 Rheological Properties......Page 728
  3.8 Swelling Properties......Page 730
  3.9 Toxicological Experiments......Page 732
  4.1 Chemical Modification......Page 734
 5. Interaction of Starch Nanoparticles With Protein......Page 735
  6.1 Nanocomposites......Page 736
  6.2 Pickering Emulsion......Page 737
  6.3 Food Bioactive Ingredients and Drug Delivery Carriers......Page 740
  6.4 Fluorescent Agent......Page 742
  6.5 Adsorbent Agents......Page 743
 7. Conclusion and Prospectives......Page 744
 References......Page 745
 1. Introduction......Page 755
 2. Definitions......Page 756
 5. Conversion Techniques......Page 759
 7. Challenges in Full-Scale Processes......Page 760
  8.1 General......Page 761
  8.2 Tensile Properties......Page 763
   8.3.1 Oxygen Barrier......Page 765
   8.3.2 Moisture Barrier......Page 767
 9. Future Materials and Concluding Remarks......Page 768
 References......Page 769
 1. Introduction......Page 776
  2.2 Secondary Components......Page 778
  3.1 Gelatinization......Page 779
  3.2 Annealing......Page 780
  3.3 Retrogradation......Page 781
   4.1.2 Starch–Lipid Complex Formation......Page 783
   4.1.3 Starch–Lipid Functionality......Page 784
  4.2 Interactions With Proteins......Page 785
   4.2.2 Starch–Protein Aggregation or Segregation......Page 786
   4.2.3 Starch–Protein Functionality......Page 788
   4.3.1 Monosaccharides and Oligosaccharides......Page 789
   4.3.2 Polysaccharides......Page 791
  4.4 Interactions With Salts......Page 793
  4.5 Interactions With Surfactants......Page 795
  4.6 Interactions With Polyols, Polyphenols, and Carboxylic Acids......Page 796
  4.7 Interactions With Aroma and Flavor Compounds......Page 797
 5. Conclusions......Page 872
 6. Conclusions......Page 798
Part Four.Starch and Health......Page 809
 1. Introduction......Page 810
   2.2.2 Persons With Prediabetes......Page 812
  3.1 Intestinal Starch Digestion......Page 813
  4.3 SDS and RS in Gluten-Free Products......Page 815
   3.5.1 Starch Characteristics......Page 816
   3.5.3 Food Composition......Page 817
   4.2.1 Hydrogen Breath Test......Page 818
   4.2.3 Dual Isotope Method......Page 819
   4.2.4 Ileostomy Model......Page 820
   5.1.1 Patients With T2DM......Page 821
  5.2 Use of the Glycemic Index......Page 822
   5.3.1 High-Postprandial Glycemia Despite Slow Appearance of Starch-Derived Glucose......Page 823
  5.4 Addition of Dietary Fiber......Page 824
  6.1 Extending the Choice of Foods With Slowly Available Starch......Page 825
 References......Page 826
 1. Introduction......Page 832
 2. Molecular and Physicochemical Characteristics of Functional Starches......Page 833
 3. Slowly Digestible and Resistant Starch Production as Ingredient for Food Industry......Page 834
   3.1.1 Physical Modifications......Page 835
   3.1.2 Enzymatic Modifications......Page 836
   3.1.3 Chemical Modifications......Page 841
  3.2 Commercial Functional Starches......Page 842
  3.3 Functional Properties of RS-Rich Powders......Page 844
 4. Development of Foods With Functional Starch Ingredients......Page 845
  4.1 Chemical and Physical Changes That Induce SDS and RS Formation in Different Food Matrixes......Page 846
   4.2.2 Thermal Stability of SDS and RS......Page 851
 5. Future Trends......Page 852
 References......Page 853
  1.3 Major Theories or Hypotheses Regarding Effects of Starches on Physical Performance......Page 861
  2.1 Effects on Physical Performance—Animal Studies......Page 862
  2.2 Effects on Physical Performance—Human Studies......Page 863
  2.3 Summary......Page 865
  3.2 Effects of Starches on Mental Performance—Human Studies......Page 866
  4.1 Animal Models......Page 869
 References......Page 873
 A......Page 877
 C......Page 880
 D......Page 882
 F......Page 883
 G......Page 884
 M......Page 886
 P......Page 887
 R......Page 890
 S......Page 892
 T......Page 895
 W......Page 896
 Y......Page 897
Back Cover......Page 898