Starch - composition, fine structure and architecture

被引：1104

作者：

Tester, RF ^{[1
]}

Karkalas, J ^{[1
]}

Qi, X ^{[1
]}

机构：

[1] Glasgow Caledonian Univ, Dept Biol & Biomed Sci, Food Res Labs, Glasgow G4 0BA, Lanark, Scotland

来源：

JOURNAL OF CEREAL SCIENCE | 2004年 / 39卷 / 02期

关键词：

starch; composition; amylose; amylopectin; architecture; crystallinity;

D O I：

10.1016/j.jcs.2003.12.001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Much has been written over many decades about the structure and properties of starch. As technology develops, the capacity to understand in more depth the structure. of starch granules and how this complex organisation controls functionality develops in parallel. This review puts the current state of knowledge about starch structure in perspective and integrates aspects of starch composition, interactions, architecture and functionality. (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：151 / 165

页数：15

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