Starch: Chemistry and Technology

by Roy L. Whistler (Editor), James N. BeMiller (Editor), Eugene F. Paschall (Editor)

Overview

Starch: Chemistry and Technology, Second Edition focuses on the chemistry, processes, methodologies, applications, and technologies involved in the processing of starch. The selection first elaborates on the history and future expectation of starch use, economics and future of the starch industry, and the genetics and physiology of starch development. Discussions focus on polysaccharide biosynthesis, nonmutant starch granule polysaccharide composition, cellular developmental gradients, projected future volumes of corn likely to be used by the wet-milling industry, and organization of the corn wet-milling industry. The manuscript also tackles enzymes in the hydrolysis and synthesis of starch, starch oligosaccharides, and molecular structure of starch.

The publication examines the organization of starch granules, fractionation of starch, and gelatinization of starch and mechanical properties of starch pastes. Topics include methods for determining starch gelatinization, solution properties of amylopectin, conformation of amylose in dilute solution, and biological and biochemical facets of starch granule structure. The text also takes a look at photomicrographs of starches, industrial microscopy of starches, and starch and dextrins in prepared adhesives. The selection is a vital reference for researchers interested in the processing of starch.

Product Details

ISBN-13:	9780323139502
Publisher:	Elsevier Science
Publication date:	12/02/2012
Series:	ISSN
Sold by:	Barnes & Noble
Format:	eBook
Pages:	589
File size:	14 MB
Note:	This product may take a few minutes to download.

About the Author

James BeMiller is Professor Emeritus of Food Science at Purdue University, as well as being the Director of the Whistler Center for Carbohydrate Research. He has had a long and distinguished academic career having published over 150 academic papers, with a strong focus on starch and carbohydrate chemistry research. At various times he has sat on the board of the American Chemical Society, the American Association of Cereal Chemists, Institute of Food Technologists, American Institute of Chemists, and the International Union of Biochemistry.

Table of Contents

History and Future Expectation of Starch Use, R.L. Whistler.
Economics and Future of the Starch Industry, P.L. Farris.
Genetics and Physiology of Starch Development, J.C. Shannon and D.L. Garwood.
Enzymes in the Hydrolysis and Synthesis of Starch, J.F. Robyt.
Starch Oligosaccharides: Linear, Branched, and Cyclic, K. Kaninuma.
Molecular Structure of Starch, R.L. Whistler and J.R. Daniel.
Organization of Starch Granules, D. French.
Fractionation of Starch, A.H. Young.
Gelatinization of Starch and Mechanical Properties of Starch Pastes, H.F. Zobel.
Starch Derivatives: Production and Uses, M.W. Rutenberg and D. Solarek.
Chemicals from Starch, F.H. Otey and W.M. Doane.
Corn and Sorghum Starches: Production, S.A. Watson.
Tapioca, Arrowroot, and Sago Starches: Production, D.A. Corbishley and W. Miller.
Potato Starch: Production and Uses, E.L. Mitch.
Wheat Starch: Production, Modification, and Uses, J.W. Knight and R.M. Olson.
Rice Starch: Production, Properties, and Uses, B.O. Juliano.
Acid-Modified Starch: Production and Uses, R.G. Rohwer and R.E. Klem.
Starch in the Paper Industry, M.J. Mentzer.
Applications of Starches in Foods, C.O. Moore, J.V. Tuschhoff, C.W. Hastings, and R.V. Schanefelt.
Starch and Dextrins in Prepared Adhesives, H.M. Kennedy and A.C. Fischer, Jr..
Glucose- and Fructose-Containing Sweeteners from Starch, N.E. Lloyd and W.J. Nelson.
Industrial Microscopy of Starches, E.M. Snyder.
Photomicrographs of Starches, L.E. Fitt and E.M. Snyder.