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Structure‐function relationships of starch components

Vamadevan, Varatharajan ; Bertoft, Eric

Die Stärke, 2015-01, Vol.67 (1-2), p.55-68 [Periódico revisado por pares]

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Título:
Structure‐function relationships of starch components
Autor: Vamadevan, Varatharajan ; Bertoft, Eric
Assuntos: Amylopectin structure ; Amylose structure ; biopolymers ; industry ; Starch granules ; Starch properties ; Starch structure ; structure-activity relationships
É parte de: Die Stärke, 2015-01, Vol.67 (1-2), p.55-68
Notas: http://dx.doi.org/10.1002/star.201400188
ArticleID:STAR201400188
istex:495E4CCC4AF9C8F934509D081607A4B1D28E0CD6
ark:/67375/WNG-NW5QPJNG-6
Descrição: Starch continues to be an important renewable biopolymer in both the food and non‐food industries. Its properties, which vary depending on the plant source, stem directly from its structure. The recent substantial increase in knowledge of the molecular structure of starch components and the architecture of starch granules has contributed significantly to an enhanced understanding of the structural base of starch functionality. This résumé provides an overview of the present views of the starch structure‐function relationships with an emphasis on industrially important starch sources.
Editor: Weinheim: Verlag Chemie
Idioma: Inglês;Francês;Alemão

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