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Natural and Artificial Diversification of Starch

Kapelko-Żeberska, M and Gryszkin, A and Zięba, T and Singh, Akhilesh Vikram (2017) Natural and Artificial Diversification of Starch. [Book Chapter]

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Official URL: https://doi.org/10.1002/9781119441632.ch82


Starch is one of the main components of the human diet and also one of the most abundantly available sources of polysaccharide on mother earth. It is a storage polysaccharide and available in different plant sources such as cereal grains, tapioca rhizomes or potato tubers. In plant tissues, it occurs in the form of granules with the size and shape typical of the plant it derives from. Starches of various plant species differ in granules morphology, amylose and amylopectin content, degree of crystallinity, resistance to amylolysis or pasting characteristics. Industrial application of starches has been well explored through physical, chemical and enzymatic modifications or their combinations in order to alter its properties respective to the intended use. Modified starches have been well characterized with the use of modern analytical techniques and physicochemical properties were well established for different industrial application. Starch diversifications opened a new era for utilization of native starches as a multifunctional base material that can be tailored based on the industrial requirements.

Item Type: Book Chapter
Series.: Handbook of Composites from Renewable Materials
Publisher: wiley
Additional Information: The Copyright of this article belongs to the Wiley
Keywords: Industrial use; Retrgradation; Starch; Starch diversification; Syneresis; Viscosity; Chemical modification; Crystallinity; Food storage; Granulation; Physicochemical properties; Viscosity; Degree of crystallinity; Enzymatic modification; Industrial requirements; Industrial use; Modified starches; Pasting characteristics; Retrgradation; Syneresis; Starch
Department/Centre: Division of Mechanical Sciences > Materials Engineering (formerly Metallurgy)
Date Deposited: 26 May 2022 04:30
Last Modified: 26 May 2022 04:30
URI: https://eprints.iisc.ac.in/id/eprint/72548

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