Starch

Published Date

2014, doi:10.1016/B978-0-12-409547-2.11374-5

Title 

Starch☆

• Author 

• W. Bergthaller
• J. Hollmann

Abstract

Starch, a glucose reserve polysaccharide is a common constituent of higher plants found in leaves, roots, shoots, fruits, tubers and seeds and is deposited there as granules of varying shape, size and composition. Starch in all plants is build up from two types of polysaccharides. They consist exclusively of d-anhydroglucopyranosyl monomers which are linked either by α1-4 or by α1-6 bonds to form the macromolecular structures. The two different types of glucan polymers building up the starch granules are amylose and amylopectin.^{1, 2, 3, 4 and 5}

Keywords

• Amylopectin
• Degree of polymerization
• Gelatinization
• Glucan
• Granule amylose
• Liquid crystal
• Paste
• Plastid
• X-ray

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Vitae

Wolfgang Bergthaller studied food and fermentation technology at the University of Natural Resources and Applied Life Science (Universität für Bodenkultur) in Vienna, Austria. After graduation in 1967 he joined the Federal Research Centre for Nutrition and Food, Location Detmold (formerly Federal Centre for Cereal, Potato and Lipid Research: since 2008 Max Rubner Institute) and held a position as research group leader, first working with focus on starch chemistry. Beginning with the installation of the research section “potato processing” in 1972 he worked on technology of dehydrated potato products until 1990. In 1980 he received a Ph.D. (Dr. rer. nat. techn.) in food technology based on a thesis about effects of nature of potato dumpling flours on textural properties of potato dumplings consisting of ground dehydrated potatoes and starch. In the years following 1990 he concentrated his research as Senior Researcher on techniques of starch isolation from various substrates and on application of starch as biodegradable material. From 1991 until 2010 he was reader in Starch Technology at the University of Applied Science (Fachhoschule) at Lippe and Hoexter and was appointed Honorary Professor in 2002. He retired in 2007.

Jürgen Hollmann studied chemistry at the Universities of Muenster and Paderborn in Germany. After graduation in chemistry he received a Ph.D. in biochemistry for his work on the interaction of ATP-analogs with the mitochondrial adenine nucleotide translocator of rat liver mitochondria. After the Ph.D. he worked for several years on the isolation and structural characterization of glycosyl- and sulfotransferases from arterial tissue at the University of Muenster. After graduating in Toxicology at the University of Leipzig, Germany, he joined in 1998 the Federal Research Centre for Nutrition and Food, Location Detmold (since 2008 Max Rubner Institute), where he holds the position as the leader of the microbiology and cell culture lab. His research is focused on the isolation and characterization of biopolymers from cereals and on cellular mechanisms of colon cancer chemoprevention by phytochemicals from cereals.

• ☆
  Change History: August 2014. W Bergthaller and J Hollmann updated the text and further readings to this entire article, and added new figures.

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