Starch Properties and Functionalities (original) (raw)

Properties, Analysis And Applications, 2003

Abstract

Cereal grains store energy in the form of starch. The proportion of starch in the grain is generally between 60 and 75% by weight (Hoseney 1986). It makes up about 90% of milled-rice dry weight (Juliano 1985) and 72% of the maize kernel dry weight (Boyer and Shannon 1987) and is the primary product obtained from wet milling of maize. In maize, most starch occurs in the endosperm, but significant amounts are also found in the embryo, bran, and tip cap (Watson 1984; Boyer and Shannon 1987). Flour or meal functionality in foods thus depends significantly on this major component. Aside from its nutritive value, the significance of starch is appreciated more for the physical properties it imparts to our foods. Mutations that alter the levels of starch, the amylose and amylopectin ratio, and starch structure in the maize endosperm have been identified (Shannon and Garwood 1984;Wasserman et al. 1995). The availability of these mutants has also enabled study of the correlation between the molecular structure and functional properties of starches. These mutations lead to starches with new properties and functionalities and greatly expand the range of possible food and industrial applications. With the increasing power of genetic engineering techniques and a closer integration with physical property testing, there is now considerable global interest in developing highly targeted starch structure variants with specific functional-

Lilia Collado hasn't uploaded this paper.

Let Lilia know you want this paper to be uploaded.

Ask for this paper to be uploaded.