Developments in the understanding of starch functionality

• In this article, we describe how starch functionality can be explained in terms of structure. The behaviour of different types of starches is demonstrated by showing how the microstructure of potato and wheat starch is related to their rheological properties. The results illustrate the structural importance of amylose and amylopectin. The microstructure of a completely new type of genetically engineered potato amylopectin starch is presented for the first time.

Ämnesord

LANTBRUKSVETENSKAPER  -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)

AGRICULTURAL SCIENCES  -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)

Nyckelord

Food Engineering

Livsmedelsteknik

Publikations- och innehållstyp

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