Starches
Pages 1-11
DOI: https://doi.org/10.1094/1891127012.001
ISBN: 1-891127-01-2
Abstract
Topics Covered
- Basic Carbohydrate Chemistry
- Starch Polymer Biosynthesis
- Properties of Amylose and Amylopectin
- Starch Granules
- Internal Structure of the Starch Granule
- Minor Constituents of the Starch Granule
Introduction to Chapter
Starch is the primary source of stored energy in cereal grains. Although the amount of starch contained in grains varies, it is generally between 60 and 75% of the weight of the grain and provides 70–80% of the calories consumed by humans worldwide.
In addition to their nutritive value, starches and modified starches can be used to affect the physical properties of many foods. For example, commercial starches obtained from corn, wheat, various rices, and tubers such as potato, sweet potato, and cassava (tapioca starch) can be used in gelling, thickening, adhesion, moisture-retention, stabilizing, texturizing, and antistaling applications. Starch and products derived from starch are also important in the paper and textile industries. The unique chemical and physical characteristics of starch set it apart from all other carbohydrates.
