Contents. Contributor contact details. Part I Analysing and modifying starch

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Contributor contact details Part I Analysing and modifying starch 1 Plant starch synthesis... J Preiss, Michigan State University, USA 1.1 Introduction: localization and function of starch in plants.

............................ 1.4 Properties of plant glucan synthesizing enzymes: starch synthase............................................... 1.5 Properties of plant glucan synthesizing enzymes: branching enzymes.

1 Contributor contact details Part I Analysing and modifying starch 1 Plant starch synthesis... J Preiss, Michigan State University, USA 1.1 Introduction: localization and function of starch in plants Starch synthesis: enzyme reactions in plants and algae and glycogen synthesis in cyanohacteria Properties of plant glucan synthesizing enzymes: ADP-glucose pyrophosphorylase Properties of plant glucan synthesizing enzymes: starch synthase Properties of plant glucan synthesizing enzymes: branching enzymes Initiation of starch synthesis using a glucosyl-protein Locating starch synthesis in plants: the plastid In vivo synthesis of amylopectin Regulating starch synthesis in plants References Analysing starch structure E. BertoJ?, jbo Akademi University, Finland 2.1 Introduction: characterising structures of starch components 2.2 Fractionation of starch Analysis of amylose

vi Contents 2.4 Analysis of amylopectin structure... 64 2.5 Analysis of intermediate materials... 75 2.6 Analysis of chemically modified starches... 77 2.7 Future trends... 79 2.

2 vi Contents 2.4 Analysis of amylopectin structure Analysis of intermediate materials Analysis of chemically modified starches Future trends Sources of further information and advice References Starch bioengineering... A. Blennow, The Royal Agricultural and Veterinan UniversiQ, Denmark 3.1 Introduction: the importance of starch Technologies for genetic modification and starch profiling Improving starch yield and structure Physical and chemical properties of modified starches Functionality and uses of modified starches in food processing Ensuring successful modification of starch Future trends References... 4 Starch-acting enzymes D. P. Butler, Marc J. E C. van der Maarel and P A. M. Steeneken, TNO Nutrition and Food Research Institute, The Netherlands 4.1 Introduction: the importance of enzymes... I Using enzymes to modify starch Developing starch-modifying enzymes for food processing applications Future trends... I References Understanding starch structure and functionality... A. M. Donald. University of Cambridge, UK 5.1 Introduction: overview of packing at different lengthscales The effect of amylopectin chain architecture on packing Improving packing within starch granules Thc gelatinisation process Food processing: implications of starch granule structure Conclusions and future trends Sources of further information and advice References... 6 Measuring starch in food M Peris-Tortajada, Polytechnic Univer,si~ uf' Valencia, Spain 6.1 Introduction Sample preparation

vii 6.3 Methods of analysing starch in food... 6.4 Determining starch in food: recent technological developments... 6.5 Future trends... 6.6 Sources of further information and advice... 6.7 References.

3 vii 6.3 Methods of analysing starch in food Determining starch in food: recent technological developments Future trends Sources of further information and advice References... Part I1 Sources of starch 7 The functionality of wheat starch H Cor~lell. RMIT University. Australia 7.1 Introduction: manufacture of wheat starch for the food industry Granular and molecular structure of wheat starch Functionality of wheat starch: granules. films and pastes Rheological properties of starch pastes and gels Improving and chemically modifying wheat starch for use in the food industry Wheat starch syrups Analysing starch-based products Future trends Sources of further information and advice References... 8 Developments in potato starches... W Bergthnller. Federal Cenfre for Nutrition and Food. Germany 8.1 Introduction Components and rheological properties of potato starch Techniques for producing potato starch Improving the functionality of potato starch for use in the food industry Future trends References... 9 The functionality of ricc starch... J. Baa and C. J. Bergman. Texas A&M Universiy. USA 9.1 Introduction Rice flour and starch as food ingredient Constituents of rice starch Structure and functionality of rice starch Gelatinization and the structure of rice starch Retrogradation and other properties of rice starch Improving rice starch functionality for food processing applications Future trends...

4 viii Contents 9.9 Sources of further information and advice References New corn starches... P. J. White and A. Tziotis, Iowa Stare University, USA 10.1 Introduction: the use of corn starch in food processing Improving the functionality of corn starch for food processing applications: natural corn cndosperm mutants Chemically modifying corn starches for use in the food industry Genetically modifying corn starches for use in the food industry Future trends Sources of further information and advice References Tropical sources of starch... S. N. Moorthy, Central Tuber Crops Research Institute, India 11.1 introduction: tropical sources of starch Characteristics and properties of cassava starch Characteristics and properties of sweet potato starch Characteristics and properties of yam and aroid starches... 1 I.5 Characteristics and properties of other minor root starches Modifying 'tropical' starches for use in the food industry... 1 I.7 Future trends References... Part 111 Applications Starch as an ingredient: manufacture and applications... P. Taggarr. National Starch and Chemical. UK 12.1 Introduction Manufacture Structure Modifications Technical data Uses and applications Regulatory status: European label declarations Acknowledgements Bibliography Utilizing starches in product development T. Luallen, Cargill Inc., USA 13.1 Introduction

ix 13.2 Components of starch....................................... 394 13.3 Food applications for natural and modified starches......... 396 13.4 Methods of starch selection................................. 399 13.

.................................................. 423 14 Modified starches and the stability of frozen foods... 425 H D. Goft University qf Glrelph. Canada 14.1 Introduction... 425 14.

5 Sources of further information and advice......... 436 14.6 References............ 437 15 Starch-lipid interactions and their relevance in food products. A-C. Eliasson and M. Wahlgren, Lund Unh,er.

................... 15.4 The effect of lipids on starch behaviour..................... 15.5 Enzymatic degradation of amylose-lipid complexes.......... 15.6 Future trends................................................. 15.7 References.

5 ix 13.2 Components of starch Food applications for natural and modified starches Methods of starch selection Factors affecting starch in food products Using the functional properties of starch to enhance food products References Modified starches and the stability of frozen foods H D. Goft University qf Glrelph. Canada 14.1 Introduction The structure and stability of frozen foods The role of modified starch in stabilizing frozen foods Future trends Sources of further information and advice References Starch-lipid interactions and their relevance in food products. A-C. Eliasson and M. Wahlgren, Lund Unh,er.sit).. Sweden 15. I Introduction The structure and properties of the starch-lipid complex Analysis of starch: lipids and emulsifiers The effect of lipids on starch behaviour Enzymatic degradation of amylose-lipid complexes Future trends References Starch-based microencapsulation P. For.rsell, VTT Biotechnology, Finland 16.1 Introduction: using microencapsulation in food processing Using starch in microencapsulation: starch hydrolysates. derivatives, polymers and granules Starch-based shell matrices for food ingredients Future trends References Part IV Starch and health Development of a range of industrialised cereal-based foodstuffs high in slowly digestible starch V Lang, Danone Vitapole, France 17.1 Introduction Characteristics and properties of starch and starchy foods Low G I diets and their associated health benefits

6 x Contents 17.4 Case study: low glycaemic index. high slowly digestible starch plain biscuits. the EDP' ('Long-lasting energy') range developed by Danone. Vitapole Future trends Sources of further information and advice Acknowledgements References Starch: physical and mental performance... F. Brouns. Cerestar C'ilvoorde R & D Centre. Belgium and Universily of Maastricht. Nelherlands and L. Dye. Universip of Leeds. England 18.1 Introduction Physical performance: energy requirements. delivery.. and availab~l~ty Mental performance: the effects of glucose Mental performance: the effects of CHO and glucose during the day Future trends References Detecting nutritional starch fractions... K. Englyst and H. Englyst. Englysr Carbohydrates. UK 19.1 Introduction Methods of determining RAG. SAG and RS fractions Quality control and troubleshooting Carbohydrate bioavailability data for selected foods Conclusion and future trends Acknowledgement References Resistant starch... M. Champ. INRA.UFDNH/CRNH. France 20.1 Introduction Effects of resistant starch on the digestive system Improving the functional effects of resistant starch Future trends Sources of further information and advice References Analysing starch digestion... R. E. Wachlers.Hagedoorn. M G. Priebe and R. J. C'onk. Universiij Hospital Groningen. The Netherlands 21.1 Introduction Starch and the prevention of hypo- and hyperglycemia...

xi 21.3 The determinants of the rate of absorption of starch-derived glucose....................................... 578 21.

5 Current applications of slowly available starch and the rev en ti on of hyper- and hypoglycemia...................... 583 21.

7 xi 21.3 The determinants of the rate of absorption of starch-derived glucose Techniques for monitoring starch digestion Current applications of slowly available starch and the rev en ti on of hyper- and hypoglycemia Future trends Sources of further information and advice References Index

Starch in western diets

Starch in western diets Starches How much do we eat? Where does it come from? Characteristics of starch Starch digestion - rate and extent Starch gelatinisation Glycaemic index of starchy foods Resistant starch Conclusions Starch