Premium
Composition and Properties of Commercial Native Starches
Author(s) -
Swinkels J. J. M.
Publication year - 1985
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19850370102
Subject(s) - amylopectin , amylose , starch , food science , chemical composition , composition (language) , chemistry , modified starch , corn starch , maize starch , organic chemistry , linguistics , philosophy
The physico‐chemical properties of starches depend upon the botanical source from which they are isolated. Important differences between potato, maize, wheat, tapioca and waxy maize starch are reviewed. Special attention is given to production and applications; to composition and properties of the starch granules; to amylose and amylopectin; to gelatinization characteristics; and to the properties of starch pastes and starch films.