From Molecules to Products: Some Aspects of Structure-Function Relationships in Cereal Starches
(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:
https://lup.lub.lu.se/record/4212413
- author
- Eliasson, Ann-Charlotte LU ; Bergenståhl, Björn LU ; Nilsson, Lars LU and Sjöö, Malin LU
- organization
- publishing date
- 2013
- 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}}, }