1.1 Preface ................................................................................................................... 1 1.2 Structure of starch granules................................................................................... 2 1.2.1 Starch components......................................................................................... 2 1.2.2 Granular structure at different length scales.................................................. 5 1.2.3 Starch crystallinity......................................................................................... 9 1.3 Plant starch biosynthesis...................................................................................... 13 1.4 Analyzing starch structure................................................................................... 16 1.4.1 Chemical techniques.................................................................................... 16 1.4.2 Microscopic techniques............................................................................... 19 1.4.3 Scattering and diffraction techniques.......................................................... 21 1.4.4 Spectroscopic techniques............................................................................. 22 1.4.5 Enzymatic, chromatographic and other techniques..................................... 23 1.5 Starch functionality ............................................................................................. 25 1.5.1 Starch gelatinization .................................................................................... 26 1.5.2 Starch retrogradation ................................................................................... 28 1.5.3 Starch annealing .......................................................................................... 29 1.5.4 Measuring starch functional properties....................................................... 31 1.6 Dietary fiber......................................................................................................... 32 1.6.1 Definition of dietary fiber............................................................................ 33 1.6.2 Resistant starch............................................................................................ 34 1.6.3 Determination of resistant starch in foods................................................... 37 1.7 Starch-lipid interactions....................................................................................... 38 1.7.1 Structure of starch-lipid complexes............................................................. 38
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