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Starch polymers : from genetic engineering to green applications /
This book focuses on starch polymers including starch genetics, biotechnological and chemical modification, nanostructures, processing, characterization, properties and applications. This books topic is in a cutting edge and emerging technology area of biomaterials, nanomaterials and renewable mater...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Burlington, MA :
Elsevier,
�2014.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Starch Polymers: From Genetic Engineering to Green Applications; Copyright; Dedication; Contents; Contributors; Acknowledgments; Preface; Introduction; Part I: Introduction; Chapter 1: Starch Polymers: From the Field to Industrial Products; 1. Introduction; 2. Starch Sources; 3. Starch Production and Main Outputs; 3.1. Starch Production and Main Outputs in the World; 3.2. Starch Production in Europe; 4. Starch Modification; 4.1. From Native to Plasticized Starch; 4.1.1. Biotechnological, Chemical, and Physical Modifications of Starch.
- 5. Nonfood Starch Polymer Material Applications5.1. Paper and Board Processing; 5.2. Pharmaceuticals and Cosmetic Applications; 5.3. Textile Applications; 5.4. Chemicals Product Applications; 5.4.1. Biodegradable Materials for Short-Term Applications; 6. Conclusions; References; Part II: Starch Genetics; Chapter 2: Genetically Modified Starch: State of Art and Perspectives; 1. Introduction; 2. Modification of Starch Quality; 3. Starch Modification to Lower Amylose Content; 4. Starch Modification to Elevate Amylose Content; 5. Modifying Starch Quantity in Storage Tissues.
- 6. Modifying Starch Granule Size7. New Methods for Gene Modification to Alter Starch Biosynthesis; 8. Conclusions; References; Chapter 3: ``Structure-Property� � Relationships of Genetically Modified Starch; 1. Introduction; 2. Novel Starch Materials; 3. Macromolecular Properties; 3.1. Macromolecular Properties of Maize Starch Varieties; 3.2. Macromolecular Properties of Barley Starch Varieties; 3.3. Macromolecular Properties of Wheat Starch Varieties; 3.4. Macromolecular Properties of Commercial Starches; 4. Granular Properties; 4.1. Granular Properties of Maize Starch Varieties.
- 4.2. Granular Properties of Barley Starch Varieties4.3. Granular Properties of Wheat Starch Varieties; 4.4. Granular Properties of Commercial Starches; 5. Thermal Properties; 5.1. Thermal Properties of Maize Starch Varieties; 5.2. Thermal Properties of Barley Starch Varieties; 5.3. Thermal Properties of Wheat Starch Varieties; 5.4. Thermal Properties of Commercial Starches; 6. Overall Structure-Property Relationships; 6.1. Starch: From Synthesis to Macromolecules; 6.2. From Starch Macromolecules to Their Granular Properties.
- 6.3. The Relationships Between Starch Structure and Thermal Properties6.3.1. MTDSC Gelatinization Thermal Properties; 6.3.2. Swelling Power; 6.3.3. Starch Pasting Properties; 7. Conclusions; References; Part III: Novel Starch Modified by Biotechnology; Chapter 4: Starch Modification by Biotechnology: State of Art and Perspectives; 1. Introduction; 2. Starch Biosynthesis and Mutants in the Starch Biosynthetic Pathway; 2.1. Initiation of Starch Biosynthesis; 2.2. Chain Elongation; 2.3. Formation of Branch Points; 3. Starch Degradation and Mutants in the Starch Breakdown.