Starch, Analysis of Quality

Published Date

2016, doi:10.1016/B978-0-08-100596-5.00092-5

Current as of 8 January 2016. 

Title 

Starch, Analysis of Quality

• Author 

• A. Gunaratne
• H. Corke

Abstract

Functional properties are the key to the industrial utilization of starch, which is the predominant component of food grains. Starch function is largely determined by the proportions of the linear amylose fraction versus the highly branched amylopectin. Testing methods include analysis of the amylose:amylopectin ratio and determination of starch pasting properties by heating the starch suspension in water.

Keywords

• Amylose
• Amylopectin
• Chain length
• Degree of branching
• Physicochemical properties
• Iodine test
• Rapid ViscoAnalyzer
• Viscoamylograph
• Starch retrogradation
• Staling

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• ☆☆
  This article has been reprinted from the first edition of the Encyclopedia of Grain Science.
  The pre- and post-text items have since been added by one of the editors, in this case by Colin Wrigley.
• ☆
  This article is reproduced from the previous edition, volume 3, pp. 202–212, © 2004, Elsevier Ltd with revisions made by the editor.

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