Abstract
Functional properties are the key to the industrial utilization of starch, which is the predominant component of food grains. Starch function is largely determined by the proportions of the linear amylose fraction versus the highly branched amylopectin. Testing methods include analysis of the amylose:amylopectin ratio and determination of starch pasting properties by heating the starch suspension in water.
Original language | English |
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Title of host publication | Nutrition and Food Grains |
Publisher | Elsevier Inc. |
Pages | 198-207 |
Number of pages | 10 |
Volume | 2-4 |
ISBN (Electronic) | 9780123947864 |
ISBN (Print) | 9780123944375 |
DOIs | |
State | Published - 17 Dec 2015 |
Externally published | Yes |
Keywords
- Amylopectin
- Amylose
- Chain length
- Degree of branching
- Iodine test
- Physicochemical properties
- Rapid ViscoAnalyzer
- Staling
- Starch retrogradation
- Viscoamylograph