Phase Transitions of Starch and Molecular Mechanisms
Starch is a macro-constituent and the most important glycemic carbohydrate of many cereal-based foods. Gelatinization and retrogradation are two major phase transitions that determine the susceptibility of starch to enzymatic digestion and its functional
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Starch Structure, Functionality and Application in Foods
Starch Structure, Functionality and Application in Foods
Shujun Wang Editor
Starch Structure, Functionality and Application in Foods
Editor Shujun Wang State Key Laboratory of Food Nutrition & Safety/School of Food Science & Engineering Tianjin University of Science & Technology Tianjin, China
ISBN 978-981-15-0621-5 ISBN 978-981-15-0622-2 https://doi.org/10.1007/978-981-15-0622-2
(eBook)
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Contents
History of Starch Research . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Les Copeland
1
Botanical Sources of Starch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Shujun Wang and Peng Guo
9
Fine Structure of Amylose and Amylopectin . . . . . . . . . . . . . . . . . . . . . . Xiangli Kong
29
Multiscale Structures of Starch Granules . . . . . . . . . . . . . . . . . . . . . . . . Shujun Wang, Hanbin Xu, and Huiyu Luan
41
Amylose–Lipid Complex . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Qiang Huang, Xu Chen, Shaokang Wang, and Jianzhong Zhu
57
Phase Transitions of Starch and Molecular Mechanisms . . . . . . . . . . . . Shujun Wang, Chen Chao, Shiqing Huang, and Jinglin Yu
77
Rheological, Pasting, and Textural Properties of Starch . . . . . . . . . . . . . 121 Shujun Wang and Fei Ren Starch Modification and Application . . . . . . . . . . . . . . . . . . . . . . . . . . . 131 Shujun Wang, Jinwei Wang, Yi Liu, and Xia Liu In Vitro Starch Digestion: Mechanisms and Kinetic Models . . . . . . . . . . 151 Bin Zhang, Haiteng Li, Shaokang Wang,
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