Skip to main content

Lund University Publications

LUND UNIVERSITY LIBRARIES

From Molecules to Products: Some Aspects of Structure-Function Relationships in Cereal Starches

Eliasson, Ann-Charlotte LU ; Bergenståhl, Björn LU ; Nilsson, Lars LU and Sjöö, Malin LU (2013) In Cereal Chemistry 90(4). p.326-334
Abstract
In this review, starch behavior is described from molecules in solution to the use of starch in products. The determination of molecular characteristics with asymmetrical flow field-flow fractionation is described, and the behavior of starch in binary solutions is discussed. The organization of starch in granules and the changes in organization during gelatinization and retrogradation are then described. The role of starch retrogradation in bread staling is described in some detail, and the influence of water mobility and distribution is discussed in relation to amylopectin retrogradation. Finally, the use of starch as emulsifier is described. Hydrophobically modified starch is one possibility for emulsion stabilization; also, the starch... (More)
In this review, starch behavior is described from molecules in solution to the use of starch in products. The determination of molecular characteristics with asymmetrical flow field-flow fractionation is described, and the behavior of starch in binary solutions is discussed. The organization of starch in granules and the changes in organization during gelatinization and retrogradation are then described. The role of starch retrogradation in bread staling is described in some detail, and the influence of water mobility and distribution is discussed in relation to amylopectin retrogradation. Finally, the use of starch as emulsifier is described. Hydrophobically modified starch is one possibility for emulsion stabilization; also, the starch granule as such can be used to stabilize emulsions (so-called Pickering emulsions). (Less)
Please use this url to cite or link to this publication:
author
; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Cereal Chemistry
volume
90
issue
4
pages
326 - 334
publisher
American Association of Cereal Chemists
external identifiers
  • wos:000326404700006
  • scopus:84881441060
ISSN
0009-0352
DOI
10.1094/CCHEM-08-12-0107-FI
language
English
LU publication?
yes
id
1ad74060-c1c4-4c95-a477-23fabe421fa9 (old id 4212413)
date added to LUP
2016-04-01 13:46:37
date last changed
2023-09-17 05:04:30
@article{1ad74060-c1c4-4c95-a477-23fabe421fa9,
  abstract     = {{In this review, starch behavior is described from molecules in solution to the use of starch in products. The determination of molecular characteristics with asymmetrical flow field-flow fractionation is described, and the behavior of starch in binary solutions is discussed. The organization of starch in granules and the changes in organization during gelatinization and retrogradation are then described. The role of starch retrogradation in bread staling is described in some detail, and the influence of water mobility and distribution is discussed in relation to amylopectin retrogradation. Finally, the use of starch as emulsifier is described. Hydrophobically modified starch is one possibility for emulsion stabilization; also, the starch granule as such can be used to stabilize emulsions (so-called Pickering emulsions).}},
  author       = {{Eliasson, Ann-Charlotte and Bergenståhl, Björn and Nilsson, Lars and Sjöö, Malin}},
  issn         = {{0009-0352}},
  language     = {{eng}},
  number       = {{4}},
  pages        = {{326--334}},
  publisher    = {{American Association of Cereal Chemists}},
  series       = {{Cereal Chemistry}},
  title        = {{From Molecules to Products: Some Aspects of Structure-Function Relationships in Cereal Starches}},
  url          = {{http://dx.doi.org/10.1094/CCHEM-08-12-0107-FI}},
  doi          = {{10.1094/CCHEM-08-12-0107-FI}},
  volume       = {{90}},
  year         = {{2013}},
}