Composition, molecular structure, and physicochemical properties of tuber and root starches: a review

被引：965

作者：

Hoover, R ^{[1
]}

机构：

[1] Mem Univ Newfoundland, Dept Biochem, St John, NF A1B 3X9, Canada

来源：

CARBOHYDRATE POLYMERS | 2001年 / 45卷 / 03期

关键词：

starch structure; tuber and root starches; rheological measurements;

D O I：

10.1016/S0144-8617(00)00260-5

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The major carbohydrate of tuber and root crops is starch, which accounts for 16-24% of their total weight. In recent years, substantial progress has been made in understanding the relationship between starch structure and physicochemical properties. However, these studies have been mainly on cereal starches. The present status of knowledge on the composition, structure, gelatinization retrogradation, digestibility and rheological properties of tuber and root starches is reviewed. In addition, present concepts of granule structure, gelatinization, retrogradation and rheology are also reviewed. Future research needs in the area of tuber and root starches are discussed. (C) 2001 Elsevier Science Ltd. All rights reserved.

引用

页码：253 / 267

页数：15

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