This volumes provides protocols and methodology for understanding starch and its practical applications. Chapters guide readers through starch granule morphology, transmission electron microscope, amylose, amylopectin, chromatographic methods, X-rays by crystals, physical modification methods, and provides a comprehensive discussion of enzymatic modifications of starch. ritten in the format of the Methods and Protocols in Food Science series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readilyreproducible laboratory protocols, and contain notes on how to avoid or solve typical problems.
Authoritative and cutting-edge, Standardized Procedures and Protocols for Starch aims to ensure successful results in the further study of this vital field.
表中的内容
Importance of Starch Characterization.- Morphological characterization of starches.- Characterization methods of Amylose and Amylopectin.- Molecular Structure Characterization of Starch.- Starch Paste Properties.- Rheological Characterization.- X-Ray Diffraction Analysis for Starch.- Starch Digestibility Protocols.- Physically Modified Starch.- Chemically Modified Starch.- Enzymatically Modified Starch.
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