Developments in the understanding of starch functionality

被引：328

作者：

Hermansson, AM ^{[1
]}

Svegmark, K ^{[1
]}

机构：

[1] LYCKEBY STARKELSEN, S-29291 KRISTIANSTAD, SWEDEN

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1996年 / 7卷 / 11期

关键词：

D O I：

10.1016/S0924-2244(96)10036-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

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收藏

页码：345 / 353

页数：9

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