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Starch : Chemistry and Technology.

The "must-have" best-selling resource on starch now fully revised and updated!

Detalles Bibliográficos
Clasificación:	Libro Electrónico
Autor principal:	BeMiller, James N.
Otros Autores:	Whistler, Roy L.
Formato:	Electrónico eBook
Idioma:	Inglés
Publicado:	Burlington : Elsevier, 2009.
Edición:	3rd ed.
Colección:	Food Science & Technology.
Temas:	Chemistry. Starch. Technology. Chemistry Technology Chimie. Technologie. chemistry. Starch
Acceso en línea:	Texto completo

Tabla de Contenidos:

Front Cover
Starch: Chemistry and Technology
Copyright Page
Contents
Preface to the Third Edition
List of Contributors
Chapter 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
Chapter 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
Chapter 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. Sugary
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
Chapter 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-Ü-Glucan-Synthesizing Enzymes
1. ADP-glucose Pyrophosphorylase: Kinetic Properties and Quaternary Structure
2. Relationship Between the Small and Large Subunits: Resurrection of ADPGlc PPase Catalysis in the Large Subunit
3. Phylogenetic Analysis of the Large and Small Subunits
4. Crystal Structure of Potato Tuber ADPGlc PPase
5. Supporting Data for the Physiological Importance of Regulation of ADPGlc PPase
6. Differences in Interaction Between 3PGA and Pi in Different ADPGlc PPases
7. Plant ADPGlc PPases can be Activated by Thioredoxin
8. Characterization of ADPGlc PPases from Different Sources.
9. Identification of Important Amino Acid Residues Within the ADPGlc PPases
10. Starch Synthase
11. Branching Enzyme
12. Other Enzymes Involved in Starch Synthesis
V. Abbreviations
VI. References
Chapter 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
VIII. Conclusions
IX. References
Chapter 6 Structural Features of Starch Granules II
I. Introduction
II. General Characteristics of Starch Granules
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
Chapter 7 Enzymes and Their Action on Starch
I. Introduction
II. Amylases
1. Action of Endo-Acting Ü-Amylases
2. Action of Exo-Acting Ý-Amylases
3. 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 Ü-Amylases
2. Structure and Action of Soybean Ý-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 Ü-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 Ý-Amylase Limit Dextrins of Amylopectin and Determination of their Fine Structure
IX. References
Chapter 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 of Starch and its Polymeric Components
7. Phase Transitions and Other Properties of V-Structures
IV. References
Chapter 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. References
Chapter 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.

Starch : Chemistry and Technology.

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