Starch in food - Tinh bột
Starch in food ß 2004, Woodhead Publishing Limited Related titles from Woodhead's food science, technology and nutrition list: Proteins in food processing (ISBN 1 85573 723 X) Proteins are essential dietary components and also have a significant effect on food quality. This collection reviews the wide range of protein sources available, ways of modifying them, and their use in food processing to enhance the nutritional, textural and other qualities of food products. Yeasts in food (ISBN 1 85573 706 X) Yeasts play a crucial role in the sensory quality of a wide range of foods. This book provides a comprehensive review of the methods for their detection, identification and analysis as well as the role of yeasts in several food products including dairy products, meat, fruit, bread and beverages. Handbook of minerals as nutritional supplements (ISBN 0 8493 1652 9) This handbook provides a comprehensive analysis of the current status of research on various mineral supplements. 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Please confirm which subject areas you are interested in. ß 2004, Woodhead Publishing Limited Starch in food Structure, function and applications Edited by Ann-Charlotte Eliasson ß 2004, Woodhead Publishing Limited Published by Woodhead Publishing Limited Abington Hall, Abington Cambridge CB1 6AH England www.woodhead-publishing.com Published in North America by CRC Press LLC 2000 Corporate Blvd, NW Boca Raton FL 33431 USA First published 2004, Woodhead Publishing Limited and CRC Press LLC ß 2004, Woodhead Publishing Limited The authors have asserted their moral rights. This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. Reasonable efforts have been made to publish reliable data and information, but the authors and the publishers cannot assume responsibility for the validity of all materials. 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British Library Cataloguing in Publication Data A catalogue record for this book is available from the British Library. Library of Congress Cataloging-in-Publication Data A catalog record for this book is available from the Library of Congress. Woodhead Publishing Limited ISBN 1 85573 731 0 (book); 1 85573 909 7 (e-book) CRC Press ISBN 0-8493-2555-2 CRC Press order number: WP2555 The publisher's policy is to use permanent paper from mills that operate a sustainable forestry policy, and which have been manufactured from pulp which is processed using acid-free and elementary chlorine-free practices. Furthermore, the publisher ensures that the text paper and cover board used have met acceptable environmental accreditation standards. Project managed by Macfarlane Production Services, Markyate, Hertfordshire (e-mail: macfarl@aol.com) Typeset by MHL Typesetting Limited, Coventry, Warwickshire Printed by TJ International Limited, Padstow, Cornwall, England ß 2004, Woodhead Publishing Limited Contributorcontactdetails PartIAnalysingandmodifyingstarch 1Plantstarchsynthesis J. Preiss, Michigan State University, USA 1.1Introduction:localizationandfunctionofstarchinplants 1.2 Starch synthesis: enzyme reactions in plants and algae andglycogensynthesisincyanobacteria 1.3Propertiesofplantglucansynthesizingenzymes: ADP-glucosepyrophosphorylase 1.4Propertiesofplantglucansynthesizingenzymes: starchsynthase 1.5Propertiesofplantglucansynthesizingenzymes: branchingenzymes 1.6Initiationofstarchsynthesisusingaglucosyl-protein 1.7Locatingstarchsynthesisinplants:theplastid 1.8Invivosynthesisofamylopectin 1.9Regulatingstarchsynthesisinplants 1.10References 2Analysingstarchstructure E. Bertoft, A Ê bo Akademi University, Finland 2.1Introduction:characterisingstructuresofstarchcomponents 2.2Fractionationofstarch 2.3Analysisofamylose Contents ß 2004, Woodhead Publishing Limited 2.4Analysisofamylopectinstructure 2.5Analysisofintermediatematerials 2.6Analysisofchemicallymodifiedstarches 2.7Futuretrends 2.8Sourcesoffurtherinformationandadvice 2.9References 3Starchbioengineering A. Blennow, The Royal Agricultural and Veterinary University, Denmark 3.1Introduction:theimportanceofstarch 3.2Technologiesforgeneticmodificationandstarchprofiling 3.3Improvingstarchyieldandstructure 3.4Physicalandchemicalpropertiesofmodifiedstarches 3.5Functionalityandusesofmodifiedstarchesin foodprocessing 3.6Ensuringsuccessfulmodificationofstarch 3.7Futuretrends 3.8References 4Starch-actingenzymes D. P. Butler, Marc J. E C. van der Maarel and P. A. M. Steeneken, TNO Nutrition and Food Research Institute, The Netherlands 4.1Introduction:theimportanceofenzymes 4.2Usingenzymestomodifystarch 4.3 Developing starch-modifying enzymes for food processingapplications 4.4Futuretrends 4.5References 5Understandingstarchstructureandfunctionality A. M. Donald, University of Cambridge, UK 5.1Introduction:overviewofpackingatdifferentlengthscales 5.2Theeffectofamylopectinchainarchitectureonpacking 5.3Improvingpackingwithinstarchgranules 5.4Thegelatinisationprocess 5.5Foodprocessing:implicationsofstarchgranulestructure 5.6Conclusionsandfuturetrends 5.7Sourcesoffurtherinformationandadvice 5.8References 6Measuringstarchinfood M Peris-Tortajada, Polytechnic University of Va lencia, Spain 6.1Introduction 6.2Samplepreparation ß 2004, Woodhead Publishing Limited 6.3Methodsofanalysingstarchinfood 6.4 Determining starch in food: recent technological developments 6.5Futuretrends 6.6Sourcesoffurtherinformationandadvice 6.7References PartIISourcesofstarch 7Thefunctionalityofwheatstarch H. Cornell, RMIT University, Australia 7.1 Introduction: manufacture of wheat starch for the foodindustry 7.2Granularandmolecularstructureofwheatstarch 7.3Functionalityofwheatstarch:granules,filmsandpastes 7.4Rheologicalpropertiesofstarchpastesandgels 7.5 Improving and chemically modifying wheat starch for use inthefoodindustry 7.6Wheatstarchsyrups 7.7Analysingstarch-basedproducts 7.8Futuretrends 7.9Sourcesoffurtherinformationandadvice 7.10References 8Developmentsinpotatostarches W. Bergthaller, Federal Centre for Nutrition and Food, Germany 8.1Introduction 8.2Componentsandrheologicalpropertiesofpotatostarch 8.3Techniquesforproducingpotatostarch 8.4 Improving the functionality of potato starch for use in thefoodindustry 8.5Futuretrends 8.6References 9Thefunctionalityofricestarch J. Bao and C. J. Bergman, Texas A&M University, USA 9.1Introduction 9.2Riceflourandstarchasfoodingredient 9.3Constituentsofricestarch 9.4Structureandfunctionalityofricestarch 9.5Gelatinizationandthestructureofricestarch 9.6Retrogradationandotherpropertiesofricestarch 9.7 Improving rice starch functionality for food processingapplications 9.8Futuretrends ß 2004, Woodhead Publishing Limited 9.9Sourcesoffurtherinformationandadvice 9.10References 10Newcornstarches P. J. White and A. Tzioti s, Iowa State University, USA 10.1Introduction:theuseofcornstarchinfoodprocessing 10.2 Improving the functionality of corn starch for food processingapplications:naturalcornendospermmutants 10.3 Chemically modifying corn starches for use in the foodindustry 10.4 Genetically modifying corn starches for use in the foodindustry 10.5Futuretrends 10.6Sourcesoffurtherinformationandadvice 10.7References 11Tropicalsourcesofstarch S.N.Moorthy,CentralTuberCropsResearchInstitute,India 11.1Introduction:tropicalsourcesofstarch 11.2Characteristicsandpropertiesofcassavastarch 11.3Characteristicsandpropertiesofsweetpotatostarch 11.4Characteristicsandpropertiesofyamandaroidstarches 11.5Characteristicsandpropertiesofotherminorrootstarches 11.6Modifying`tropical'starchesforuseinthefoodindustry 11.7Futuretrends 11.8References PartIIIApplications 12Starchasaningredient:manufactureandapplications P. Taggart, National Starch and Chemical, UK 12.1Introduction 12.2Manufacture 12.3Structure 12.4Modifications 12.5Technicaldata 12.6Usesandapplications 12.7Regulatorystatus:Europeanlabeldeclarations 12.8Acknowledgements 12.9Bibliography 13Utilizingstarchesinproductdevelopment T. Luallen, Cargill Inc., USA 13.1Introduction ß 2004, Woodhead Publishing Limited 13.2Componentsofstarch 13.3Foodapplicationsfornaturalandmodifiedstarches 13.4Methodsofstarchselection 13.5Factorsaffectingstarchinfoodproducts 13.6 Using the functional properties of starch to enhance foodproducts 13.7References 14Modifiedstarchesandthestabilityoffrozenfoods H. D. Goff, University of Guelph, Canada 14.1Introduction 14.2Thestructureandstabilityoffrozenfoods 14.3Theroleofmodifiedstarchinstabilizingfrozenfoods 14.4Futuretrends 14.5Sourcesoffurtherinformationandadvice 14.6References 15Starch-lipidinteractionsandtheirrelevanceinfoodproducts A-C. Eliasson and M. Wahl gren, Lund University, Sweden 15.1Introduction 15.2Thestructureandpropertiesofthestarch-lipidcomplex 15.3Analysisofstarch:lipidsandemulsifiers 15.4Theeffectoflipidsonstarchbehaviour 15.5Enzymaticdegradationofamylose-lipidcomplexes 15.6Futuretrends 15.7References 16Starch-basedmicroencapsulation P. Forssell, VTT Biotechnology, Finland 16.1Introduction:usingmicroencapsulationinfoodprocessing 16.2 Using starch in microencapsulation: starch hydrolysates, derivatives,polymersandgranules 16.3Starch-basedshellmatricesforfoodingredients 16.4Futuretrends 16.5References PartIVStarchandhealth 17 Development of a range of industrialised cereal-based foodstuffshighinslowlydigestiblestarch V. Lang, Danone Vitapole, France 17.1Introduction 17.2Characteristicsandpropertiesofstarchandstarchyfoods 17.3LowGIdietsandtheirassociatedhealthbenefits ß 2004, Woodhead Publishing Limited 17.4 Case study: low glyc aemic index, high slowly digestible starch plain biscuits, the EDP Õ (`Long-lasting energy') rangedevelopedbyDanone,Vitapole 17.5Futuretrends 17.6Sourcesoffurtherinformationandadvice 17.7Acknowledgements 17.8References 18Starch:physicalandmentalperformance F. Brouns, Cerestar Vilvoorde R & D Centre, Belgium and University of Maastricht, Netherlands and L. Dye, University of Leeds, England 18.1Introduction 18.2Physicalperformance:energyrequirements,delivery andavailability 18.3Mentalperformance:theeffectsofglucose 18.4 Mental performance: the effects of CHO and glucose duringtheday 18.5Futuretrends 18.6References 19Detectingnutritionalstarchfractions K. Englyst and H. Englyst, Englyst Carbohydrates, UK 19.1Introduction 19.2MethodsofdeterminingRAG,SAGandRSfractions 19.3Qualitycontrolandtroubleshooting 19.4Carbohydratebioavailabilitydataforselectedfoods 19.5Conclusionandfuturetrends 19.6Acknowledgement 19.7References 20Resistantstarch M. Champ, INRA-UFDNH/CRNH, France 20.1Introduction 20.2Effectsofresistantstarchonthedigestivesystem 20.3Improvingthefunctionaleffectsofresistantstarch 20.4Futuretrends 20.5Sourcesoffurtherinformationandadvice 20.6References 21Analysingstarchdigestion R. E. Wachters-Hagedoorn, M. G. Priebe and R. J. Vonk, University Hospital Groningen, The Netherlands 21.1Introduction 21.2Starchandthepreventionofhypo-andhyperglycemia ß 2004, Woodhead Publishing Limited [...]... important to point out that most of the amino acids shown to have roles in the binding of the substrates, ATP and glucose-1-P, the binding of the activators, are situated in loops or are very close to loops Also a common super secondary structure, the glycine loop motif, seen in nucleotide binding proteins,94 is also present in the model in what is labelled in Fig 1.2 as Domain 1 This domain would bind the... apparent affinity of glucose-1-P was lowered over 500-fold Even a conservative mutation such as arginine replacing lysine at residue 198, caused a 135-fold decrease in the glucose-1-P apparent affinity These results indicate an involvement of Lys residue 198 of the plant ADPGlc Ppase in the binding of glucose-1-P In the case of the putative ATP binding site instead of tyrosine there is a phenylalanine residue... pyridoxal-P of the spinach enzyme Indeed in preliminary results, shown in Table 1.5, site directed mutagenesis of Lys441 of the potato ADPGlc Ppase small subunit to Glu and Ala results in mutant enzymes lower in their affinity, 30- to 83-fold, respectively, for 3PGA.75 The ß 2004, Woodhead Publishing Limited conservative mutation to arginine resulted in only a twofold increase in A0.5, thus indicating that the... 1.4.3 The wx protein is a starch synthase The genetic evidence points to the wx locus as the structural gene for a starch synthase bound to the starch granule However, direct biochemical evidence was lacking, mainly because of the difficulties involved in studying the proteins associated with starch Starch was solubilized using amylases, and the starch proteins liberated into the supernatant were fractionated... corresponding to the amino acids, lysine, arginine, alanine and glutamate Enzyme Km (mM) Wild-type (normal) SK198R L-Wt SK198A L-Wt SK198E L-Wt 0.057 7.7 22.0 31.1 mutagenesis along with the reductive phosphopyridoxylation experiments strongly indicate that in higher plants as well as in the cyanobacteria, lysine residues near the carboxyl terminii of the ADPGlc Ppase subunits are part of the binding domain... specific functions for the starch synthases and branching enzymes Finally regulation of starch synthesis at the enzymatic level will be discussed and in relation to this regulation, recent results indicating how starch content has been increased in certain plants will be descibed A previous chapter1 in the second edition of Starch Chemistry and Technology which reviewed starch biosynthesis discussed... fine features, characteristic of each species, e.g., the `growth rings', spaced 4±7 "m apart, and the fibrillar organization seen in potato starch, which allows one to identify the botanical source of the starch by microscopic examination Two polymers are distinguished in the starch granule Amylose, which is essentially linear, and amylopectin, highly branched Amylose is mainly found as linear chains... starch synthase and the various granule-bound starch synthases The numbers preceding the sequence indicate the residue number from the N-terminus in the sequence The underlined sequence in KTGGL, has been shown for the E coli glycogen synthase to be involved in binding of the sugar nucleotide substrate.110 References to the other sequences may be obtained from Preiss and Sivak.9 1.4.3 The wx protein... Publishing Limited Part I Analysing and modifying starch ß 2004, Woodhead Publishing Limited 1 Plant starch synthesis J Preiss, Michigan State University, USA 1.1 Introduction: localization and function of starch in plants This chapter reviews starch synthesis in higher plants and algae Since the reactions leading to glycogen synthesis in the cyanobacteria are similar to those observed in the higher plants there... Thus, the biochemical re-examination of starch synthase present in starch granules from two species, maize and pea, strengthens the genetic evidence supporting the role of the wx protein as a granule-bound starch synthase with a major role in the determination of amylose content of starch It has been shown by many experiments involving anti-sense RNA in potato39, 113 and in rice,114 that disappearance . algae andglycogensynthesisincyanobacteria 1.3Propertiesofplantglucansynthesizingenzymes: ADP-glucosepyrophosphorylase 1.4Propertiesofplantglucansynthesizingenzymes: starchsynthase 1.5Propertiesofplantglucansynthesizingenzymes: branchingenzymes 1.6Initiationofstarchsynthesisusingaglucosyl-protein 1.7Locatingstarchsynthesisinplants:theplastid 1.8Invivosynthesisofamylopectin 1.9Regulatingstarchsynthesisinplants 1.10References 2Analysingstarchstructure E UK 5.1Introduction:overviewofpackingatdifferentlengthscales 5.2Theeffectofamylopectinchainarchitectureonpacking 5.3Improvingpackingwithinstarchgranules 5.4Thegelatinisationprocess 5.5Foodprocessing:implicationsofstarchgranulestructure 5.6Conclusionsandfuturetrends 5.7Sourcesoffurtherinformationandadvice 5.8References 6Measuringstarchinfood M. University of Va lencia, Spain 6.1Introduction 6.2Samplepreparation ß 2004, Woodhead Publishing Limited 6.3Methodsofanalysingstarchinfood 6.4 Determining starch in food: recent technological developments 6.5Futuretrends 6.6Sourcesoffurtherinformationandadvice 6.7References PartIISourcesofstarch 7Thefunctionalityofwheatstarch H.