Starch: Analysis of Quality

A. Gunaratne; Harold Corke

doi:10.1016/B978-0-12-394437-5.00092-9

Starch: Analysis of Quality

A. Gunaratne^*, Harold Corke

^*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

3 Scopus citations

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
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	https://doi.org/10.1016/B978-0-12-394437-5.00092-9
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

Access to Document

10.1016/B978-0-12-394437-5.00092-9

Cite this

@inbook{1210a3a3b5e947f186163b90aa949de6,

title = "Starch: Analysis of Quality",

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.",

keywords = "Amylopectin, Amylose, Chain length, Degree of branching, Iodine test, Physicochemical properties, Rapid ViscoAnalyzer, Staling, Starch retrogradation, Viscoamylograph",

author = "A. Gunaratne and Harold Corke",

year = "2015",

month = dec,

day = "17",

doi = "10.1016/B978-0-12-394437-5.00092-9",

language = "英语",

isbn = "9780123944375",

volume = "2-4",

pages = "198--207",

booktitle = "Nutrition and Food Grains",

publisher = "Elsevier Inc.",

address = "United States",

}

TY - CHAP

T1 - Starch

T2 - Analysis of Quality

AU - Gunaratne, A.

AU - Corke, Harold

PY - 2015/12/17

Y1 - 2015/12/17

N2 - 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.

AB - 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.

KW - Amylopectin

KW - Amylose

KW - Chain length

KW - Degree of branching

KW - Iodine test

KW - Physicochemical properties

KW - Rapid ViscoAnalyzer

KW - Staling

KW - Starch retrogradation

KW - Viscoamylograph

UR - http://www.scopus.com/inward/record.url?scp=85026830538&partnerID=8YFLogxK

U2 - 10.1016/B978-0-12-394437-5.00092-9

DO - 10.1016/B978-0-12-394437-5.00092-9

M3 - 章节

AN - SCOPUS:85026830538

SN - 9780123944375

VL - 2-4

SP - 198

EP - 207

BT - Nutrition and Food Grains

PB - Elsevier Inc.

ER -

Starch: Analysis of Quality

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

Cite this