Starch is one of the main staples in human food, its consumption having both positive and negative aspects. The exploration and exploitation of starches from alternative botanical sources has been increasing recently due to interest in the economic and social development of tropical and sub-tropical regional economies and in support of sustainability. The book reviews existing research on various aspects of starch, including physicochemical, nutritional and functional properties, plus applications in addition to foods. Emphasis is on the various physical and chemical modifications, which are aimed at improving the properties and applicability of starch.
Key Features
- Analyzes the state of the art of the scientific and technological problems associated with starch
- Describes various applications of starch in foods
- Provides a broad view on the field of starch and starchy foods
Author(s): Luis Bello-Pérez, José Alvarez-Ramírez, Sushil Dhital
Series: Food Biotechnology and Engineering
Publisher: CRC Press
Year: 2022
Language: English
Pages: 349
City: Boca Raton
Cover
Half Title
Series Page
Title Page
Copyright Page
Table of Contents
Series Preface
Preface
Series Editor
Editors
Contributors
Chapter 1 Starch: An Overview
1.1 Introduction
1.2 Molecular Composition
1.3 Supramolecular Organization
1.3.1 Granule Structure
1.3.2 Morphology
1.3.3 Crystallinity and Double-Helical Structure
1.4 Minor Components
1.5 Properties
1.5.1 Gel Viscoelasticity
1.5.2 Digestibility
1.6 Modifications
1.6.1 Chemical Modifications
1.6.2 Physical Modifications
1.7 Conclusions
References
Chapter 2 Starch Extraction: Principles and Techniques
2.1 Location and Morphology of Starch in Cereals, Legumes and Tubers
2.2 Effect of Protein and Lipids on the Structure and Physicochemical Properties of Isolated Starches
2.2.1 Protein
2.2.2 Lipids
2.3 Milling-Induced Changes in Starch Structure
2.3.1 Wet Milling
2.3.2 Dry Milling
2.4 Principles to Obtain Starch in the Purest Form
2.4.1 Release of Starch from Cellular Matrices
2.4.2 Protein Removal
2.5 Examples of Starch Extraction
2.5.1 Starches with Strong Starch–Protein Interactions: Amaranthus Starches
2.5.2 Starch Extraction from Nonconventional Sources
2.6 Novel Extraction Techniques
2.6.1 Gluten Washing
2.6.2 Ultrasound-Assisted Milling
2.6.3 Microwave-Assisted Starch Extraction
2.7 Conclusions
References
Chapter 3 Starch: Measurement Techniques at Different Length Scales
3.1 Granular Structure
3.1.1 Light Microscopy
3.1.2 Scanning Electron Microscopy
3.1.3 Confocal Laser Scanning Microscopy
3.1.4 Transmission Electron Microscopy
3.1.5 Particle Size Analyzer
3.2 Ordered Structure
3.2.1 X-Ray Diffractometry
3.2.2 Raman Spectroscopy
3.2.3 Fourier Transform Infrared Spectroscopy
3.2.4 Carbon-13 Nuclear Magnetic Resonance
3.2.5 Small-Angle X-Ray Scattering
3.2.6 Atomic Force Microscopy
3.3 Molecular Structure
3.3.1 High-Performance Anion-Exchange Chromatography
3.3.2 Fluorophore-Assisted Carbohydrate Electrophoresis
3.3.3 Size Exclusion Chromatography
3.3.4 Field-Flow Fractionation
3.3.5 Proton Nuclear Magnetic Resonance
3.4 Conclusions
References
Chapter 4 Functional Properties of Starch
4.1 Introduction
4.1.1 Structure of Starch
4.1.2 Gelatinization
4.1.3 Retrogradation
4.2 Thermal Properties
4.2.1 DSC Analysis of Starch Gelatinization
4.2.2 Factors Affecting the Thermal Properties of Gelatinization
4.2.2.1 Structure of Amylopectin
4.2.2.2 Other Factors
4.2.3 DSC Analysis of Starch Retrogradation
4.2.4 Factors Affecting the Thermal Properties of Retrogradation
4.2.4.1 Structure of Amylopectin
4.2.4.2 Other Factors
4.3 Swelling and Solubility of Starch
4.3.1 The Definitions of WSI, SP and AML
4.3.2 Factors Affecting WSI, SP and AML
4.3.2.1 Temperature
4.3.2.2 Amylose Content
4.3.2.3 Structure of Amylopectin
4.3.2.4 Proteins and Lipids
4.3.2.5 Other Factors
4.4 Rheological Properties
4.4.1 Large Deformation Analysis
4.4.1.1 Pasting
4.4.1.2 Texture Analysis
4.4.1.3 Steady-Flow Analysis
4.4.2 Small Deformation Analysis
4.4.2.1 Amplitude Sweep
4.4.2.2 Temperature Sweep
4.4.2.3 Frequency Sweep
4.5 Effect of Starch Gelatinization and Retrogradation on Starch Digestion
4.5.1 RS in Native and Cooked Starches
4.5.2 RS in Retrograded Starches
4.5.3 SDS of Starches
4.6 Conclusions
Abbreviations
References
Chapter 5 Starch Modifications for Controlled Digestion
5.1 Introduction
5.2 Native Starch: Advantages and Disadvantages
5.3 Starch Modification
5.3.1 Chemical Modification
5.3.1.1 Degradation
5.3.1.2 Esterification
5.3.1.3 Etherification
5.3.1.4 Cross-Linking
5.3.2 Physical Modification
5.3.2.1 Thermal Methods
5.3.2.2 Nonthermal Methods
5.3.3 Enzymatic Modification
5.3.4 Biological Modification
5.4 Innovative Methods for Starch Modification
5.4.1 Ionic Liquids
5.4.2 Supercritical CO
5.5 How Starch Modification Affects Starch Digestibility
5.6 Concluding Remarks and Future Trends
References
Chapter 6 Starch: Nutraceutical Properties
6.1 Introduction
6.2 Starch Digestion Fractions
6.3 Slowly Digestible Starch (SDS)
6.3.1 SDS Production
6.4 Resistant Starch (RS)
6.4.1 RS Production
6.5 Use of Nutraceutical Starch
6.6 Future Trends
6.7 Conclusions
Acknowledgments
References
Chapter 7 Resistant Starch: The Dietary Fiber of the Starch World
7.1 Introduction
7.2 Microbial Digestion of Resistant Starch
7.3 Resistant Starch Modulation of the Gut Microbiome
7.4 RS1: Whole Grain Starches
7.5 RS2: B-Type and C-Type Starches
7.6 RS3: Retrograded Starches
7.7 RS4: Chemically Modified Starches
7.8 Interindividual Differences in Resistant Starch Impact on the Microbiome
7.9 Health Impacts of Resistant Starch
Acknowledgments
References
Chapter 8 Starchy Flour Modification to Alter Its Digestibility
8.1 Introduction
8.2 Use of Unmodified Starchy Flours
8.3 Methods for Modification
8.4 Applications of Modified Flours
8.4.1 Chemical Treatment
8.4.2 Physical Treatments
8.4.3 Enzymatic Modification
8.5 Starch Digestibility
8.6 Future Trends
8.7 Conclusions
Abbreviations
References
Chapter 9 Use of Modified Starchy Flours
9.1 Introduction
9.2 Unconventional Cereals
9.2.1 Bread
9.2.2 Cookies
9.2.3 Batters
9.2.4 Pasta and Noodles
9.2.5 Extruded Products
9.3 Roots and Tubers
9.3.1 Bread
9.3.2 Batters
9.3.3 Pasta and Noodles
9.3.4 Dry Applications
9.3.5 Cookies and Crackers
9.4 Pulses
9.4.1 Baked Goods
9.4.2 Pasta
9.4.3 Extruded Products
9.4.4 Other Products
9.5 Andean Crops
9.5.1 Bread
9.5.2 Pasta
9.5.3 Extruded Products
9.6 Future Research
References
Chapter 10 Legume Starches, Their Use in Pasta Foods and Their Relationship with Human Health and Novelty Uses
10.1 Introduction
10.2 Starch Sources
10.3 Resistant Starch
10.4 Starchy Pasta and Health
10.4.1 Added Legume Flour to Pasta and Health
10.5 Novelty Uses of Legume Starch
10.5.1 Starch Nanoparticles
10.5.2 Legume Starch Films
10.6 Future Prospects in Novelty Applications of Legume Starch and Starchy Foods
References
Chapter 11 Influence of the Food Matrix on the Digestibility and Metabolic Responses to Starchy Foods
11.1 Introduction
11.2 Starch Digestion
11.3 Interactions of Starch with the Food Matrix
11.3.1 Extrinsic Factors Influencing Starch Digestion
11.3.1.1 Mechanical Processing
11.3.1.2 Cell Wall
11.3.2 Intrinsic Factors Influencing Starch Digestion
11.3.2.1 Interaction of Starch with Other Constituents of the Food
11.3.2.2 Protein
11.3.2.3 Lipids
11.3.2.4 Dietary Fiber
11.3.2.5 Phenolic Compounds
11.4 Influence of the Food Matrix on the Metabolic Response
11.5 Effect of Resistant Starch on Human Gut Microbiota and Metabolic Functions
11.6 Conclusions and Future Perspectives
References
Index
