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Starch

  1. James R. Daniel1,
  2. Roy L. Whistler2,
  3. Harald Röper3,
  4. Barbara Elvers4

Published Online: 15 APR 2008

DOI: 10.1002/14356007.a25_001.pub3

Ullmann's Encyclopedia of Industrial Chemistry

Ullmann's Encyclopedia of Industrial Chemistry

How to Cite

Daniel, J. R., Whistler, R. L., Röper, H. and Elvers, B. 2008. Starch. Ullmann's Encyclopedia of Industrial Chemistry. .

Author Information

  1. 1

    Department of Foods and Nutrition, Purdue University, West Lafayette, Indiana 47907, United States

  2. 2

    Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, Indiana 47907, United States

  3. 3

    Cargill, Vilvoorde, Belgium

  4. 4

    Hamburg, Germany

Publication History

  1. Published Online: 15 APR 2008

This is not the most recent version of the article. View current version (15 FEB 2011)

Abstract

The article contains sections titled

1.Native Starch
1.1.Raw Materials
1.2.Molecular Structure and Composition
1.3.Biosynthesis and Structure
1.3.1.Biosynthesis of Amylose, Amylopectin and Involved Enzymes
1.3.2.Structure of the Starch Granule
1.4.Physicochemical Properties
1.4.1.X-Ray Patterns
1.4.2.Rheological Properties
1.4.3.Water Activity
1.4.4.Amylose Complexes
1.5.Composition of Native Starches
1.6.Industrial Starch Production Processes
1.6.1.Corn and Sorghum Starch
1.6.2.Wheat Starch
1.6.3.Potato Starch
1.6.4.Rice Starch
1.6.5.Tapioca Starch
1.6.6.Arrowroot Starch
1.6.7.Sago Starch
1.7.Uses of Native Starches
2.Modified Starches
2.1.Physically Modified Starches
2.2.Chemically Modified Starches
2.2.1.Acid-Modified Starch
2.2.2.Oxidized Starch
2.2.3.Cross-Linked Starch
2.2.4.Starch Esters
2.2.5.Starch Ethers
2.2.6.Cationic Starch
3.Economic Aspects