Starch is an important ingredient for the food industry and researchers are making progress in discovering new details about its structure, functionality and impact on our health. Starch in Food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. Starch in Food begins by illustrating how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering, and starch-acting enzymes. It examines the sources of starch, from wheat and potatoes to rice, corn, and tropical supplies. The book looks at modified starches and the stability of frozen foods, starch lipid interactions and starch-based microencapsulation. It covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions, and analyzing starch digestion. Starch in Food is an authoritative and indispensable reference, edited by a leader in the field with contributions from experts worldwide.Preliminary experiments, 156 where amino acid replacements have been done by site-directed mutagenesis do suggest ... Their exact functions however, are unknown and further experiments such as chemical modification and analysis of the three-dimensional structure of the BE would be needed to determine the precise functions and nature of its catalytic residues ... is the chloroplast and literature on confinement of the starch biosynthetic enzymes to leaf chloroplasts is reviewed inanbsp;...
|Title||:||Starch in Food|
|Publisher||:||CRC Press - 2004-09-20|