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Whistler R., BeMiller J., Paschall E. — Starch : Chemistry and Technology
Whistler R., BeMiller J., Paschall E. — Starch : Chemistry and Technology

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Название: Starch : Chemistry and Technology

Авторы: Whistler R., BeMiller J., Paschall E.

Аннотация:

Starch: Chemistry and Technology.

Content: Front Cover; CONTRIBUTORS; Starch: Chemistry and Technology; Copyright Page; TABLE OF CONTENTS; LIST OF CONTRIBUTORS; PREFACE; CONTENTS OF PREVIOUS VOLUMES; Chapter I. History and Future Expectation of Starch Use; I. Introduction; II. Early History; III. American Development; IV. Waxy Corn; V. High-Amylose Corn; VI. Future of Starch; VII. References; Chapter II. Economics and Future of the Starch Industry; I. Introduction; II. Statistical Estimation of the Demand for Starch; III. Projected Future Volumes of Corn Likely to Be Used by the Wet-Milling Industry IV. Organization of the Corn Wet-Milling IndustryV. References; Chapter III. Genetics and Physiology of Starch Development; I. Introduction; II. Occurrence; III. Cellular Developmental Gradients; IV. Nonmutant Starch Granule Polysaccharide Composition; V. Nonmutant Starch Granule and Plastid Morphology; VI. Polysaccharide Biosynthesis; VII. Mutant Effects; VIII. Conclusions; IX. References; Chapter IV. Enzymes in the Hydrolysis and Synthesis of Starch; I. Introduction and Classification of Starch Hydrolases; II. Assay Methods for Amylases; III. Structure and Properties of the Amylases IV. Action of AmylasesV. Biosynthesis of Starch; VI. References; Chapter V. Starch Oligosaccharides: Linear, Branched, and Cyclic; I. Introduction; II. Linear and Branched Starch Oligosaccharides; III. Cycloamyloses; IV. Recent Publications Regarding Maltooligosaccharide Preparation and Utilization Not Mentioned in the Text; V. Recent Publications Regarding Cycloamyloses Not Mentioned in the Text; VI. References; Chapter VI. Molecular Structure of Starch; I. General Nature of Starch; II. Fractionation of Starch; III. Methylation Analysis; IV. Maltose, the Repeating Unit V. MaltooligosaccharidesVI. Nature of Amylose; VII. Nature of Amylopectin; VIII. Structural Indications by Periodate Oxidation; IX. Starch Hydrolysis; X. Starch Phosphate Esters; XI. References; Chapter VII. Organization of Starch Granules; I. Introduction; II. Biological and Biochemical Facets of Starch Granule Structure; III. Ordered Structure of Starch Granules; IV. Amorphous or Gel Phase of Starch Granules; V. Role of Water in Starch Granules; VI. Granule Swelling and Gelatinization; VII. References; Chapter VIII. Fractionation of Starch; I. Introduction; II. Molecular Weight of Fractions III. Chromatographie SeparationIV. Aqueous Leaching of Gelatinized Granules; V. Dispersion of the Granule and Fractionation with Complexing Agents; VI. Fractional Precipitation; VII. Fractionation by Retrogradation and Controlled Polymer Crystallization; VIII. Conformation of Amylose in Dilute Solution; IX. Solution Properties of Amylose; X. Solution Properties of Amylopectin; XI. Amylose Films; XII. Uses for Amylose and Amylopectin; XIII. References; Chapter IX. Gelatinization of Starch and Mechanical Properties of Starch Pastes; I. Introduction; II. Granule Composition and Structure
Abstract: Starch: Chemistry and Technology

Язык: en

Рубрика: Разное/

Статус предметного указателя: Неизвестно

ed2k: ed2k stats

Год издания: 1984

Количество страниц: 743

Добавлена в каталог: 09.09.2017

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