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High-Amylose Starches: From Biosynthesis to Their Use as Food Ingredients

Published online by Cambridge University Press:  31 January 2011

Paul H. Richardson ,
Roger Jeffcoat  and
Yong-Cheng Shi
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Extract

Starch is a versatile food ingredient and is widely used in numerous food and industrial applications. Whether in its native form, or modified1 through chemical substitution and/or physical modification (e.g., annealing), starch is used as a texturizer, gelling agent, thickener, adhesive, and moisture-retainer. Starches also provide an essential carbohydrate energy source and are obtained from roots, rootlike or tuberous plants, and cereals, all of which possess unique starch chemistries that impact their properties and function as food ingredients.

Type
Research Article
Information
MRS Bulletin , Volume 25 , Issue 12: Materials Science in the Food Industry , December 2000 , pp. 20 - 24
Copyright
Copyright © Materials Research Society 2000

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