Starch and Starchy Food Products: Improving Human Health (Food Biotechnology and Engineering)

Starch is one of the main staples in human food, its consumption having both positive and negative aspects. The exploration and exploitation of starches from alternative botanical sources has been increasing recently due to interest in the economic and social development of tropical and sub-tropical regional economies and in support of sustainability. The book reviews existing research on various aspects of starch, including physicochemical, nutritional and functional properties, plus applications in addition to foods. Emphasis is on the various physical and chemical modifications, which are aimed at improving the properties and applicability of starch. Key Features Analyzes the state of the art of the scientific and technological problems associated with starch Describes various applications of starch in foods Provides a broad view on the field of starch and starchy foods The book reviews of existing research on various aspects of starch, including physicochemical, nutritional and functional properties, as well as on various applications in addition to foods. Particular emphasis is on the various physical and chemical mod Cover 1 Half Title 2 Series Page 3 Title Page 4 Copyright Page 5 Table of Contents 6 Series Preface 8 Preface 12 Series Editor 14 Editors 16 Contributors 18 Chapter 1 Starch: An Overview 22 1.1 Introduction 22 1.2 Molecular Composition 23 1.3 Supramolecular Organization 24 1.3.1 Granule Structure 24 1.3.2 Morphology 25 1.3.3 Crystallinity and Double-Helical Structure 26 1.4 Minor Components 27 1.5 Properties 28 1.5.1 Gel Viscoelasticity 28 1.5.2 Digestibility 28 1.6 Modifications 30 1.6.1 Chemical Modifications 30 1.6.2 Physical Modifications 31 1.7 Conclusions 32 References 32 Chapter 2 Starch Extraction: Principles and Techniques 38 2.1 Location and Morphology of Starch in Cereals, Legumes and Tubers 39 2.2 Effect of Protein and Lipids on the Structure and Physicochemical Properties of Isolated Starches 41 2.2.1 Protein 42 2.2.2 Lipids 43 2.3 Milling-Induced Changes in Starch Structure 45 2.3.1 Wet Milling 45 2.3.2 Dry Milling 45 2.4 Principles to Obtain Starch in the Purest Form 46 2.4.1 Release of Starch from Cellular Matrices 46 2.4.2 Protein Removal 47 2.5 Examples of Starch Extraction 49 2.5.1 Starches with Strong Starch–Protein Interactions: Amaranthus Starches 50 2.5.2 Starch Extraction from Nonconventional Sources 51 2.6 Novel Extraction Techniques 52 2.6.1 Gluten Washing 52 2.6.2 Ultrasound-Assisted Milling 52 2.6.3 Microwave-Assisted Starch Extraction 53 2.7 Conclusions 53 References 54 Chapter 3 Starch: Measurement Techniques at Different Length Scales 62 3.1 Granular Structure 63 3.1.1 Light Microscopy 63 3.1.2 Scanning Electron Microscopy 64 3.1.3 Confocal Laser Scanning Microscopy 66 3.1.4 Transmission Electron Microscopy 68 3.1.5 Particle Size Analyzer 69 3.2 Ordered Structure 70 3.2.1 X-Ray Diffractometry 70 3.2.2 Raman Spectroscopy 71 3.2.3 Fourier Transform Infrared Spectroscopy 72 3.2.4 Carbon-13 Nuclear Magnetic Resonance 73 3.2.5 Small-Angle X-Ray Scattering 75 3.2.6 Atomic Force Microscopy 76 3.3 Molecular Structure 78 3.3.1 High-Performance Anion-Exchange Chromatography 78 3.3.2 Fluorophore-Assisted Carbohydrate Electrophoresis 79 3.3.3 Size Exclusion Chromatography 79 3.3.4 Field-Flow Fractionation 82 3.3.5 Proton Nuclear Magnetic Resonance 83 3.4 Conclusions 84 References 85 Chapter 4 Functional Properties of Starch 92 4.1 Introduction 93 4.1.1 Structure of Starch 93 4.1.2 Gelatinization 94 4.1.3 Retrogradation 95 4.2 Thermal Properties 96 4.2.1 DSC Analysis of Starch Gelatinization 96 4.2.2 Factors Affecting the Thermal Properties of Gelatinization 96 4.2.2.1 Structure of Amylopectin 96 4.2.2.2 Other Factors 103 4.2.3 DSC Analysis of Starch Retrogradation 105 4.2.4 Factors Affecting the Thermal Properties of Retrogradation 108 4.2.4.1 Structure of Amylopectin 108 4.2.4.2 Other Factors 108 4.3 Swelling and Solubility of Starch 109 4.3.1 The Definitions of WSI, SP and AML 109 4.3.2 Factors Affecting WSI, SP and AML 115 4.3.2.1 Temperature 115 4.3.2.2 Amylose Content 116 4.3.2.3 Structure of Amylopectin 116 4.3.2.4 Proteins and Lipids 116 4.3.2.5 Other Factors 117 4.4 Rheological Properties 117 4.4.1 Large Deformation Analysis 117 4.4.1.1 Pasting 118 4.4.1.2 Texture Analysis 126 4.4.1.3 Steady-Flow Analysis 129 4.4.2 Small Deformation Analysis 130 4.4.2.1 Amplitude Sweep 130 4.4.2.2 Temperature Sweep 131 4.4.2.3 Frequency Sweep 131 4.5 Effect of Starch Gelatinization and Retrogradation on Starch Digestion 132 4.5.1 RS in Native and Cooked Starches 133 4.5.2 RS in Retrograded Starches 134 4.5.3 SDS of Starches 135 4.6 Conclusions 135 Abbreviations 136 References 136 Chapter 5 Starch Modifications for Controlled Digestion 146 5.1 Introduction 146 5.2 Native Starch: Advantages and Disadvantages 149 5.3 Starch Modification 155 5.3.1 Chemical Modification 155 5.3.1.1 Degradation 156 5.3.1.2 Esterification 157 5.3.1.3 Etherification 158 5.3.1.4 Cross-Linking 159 5.3.2 Physical Modification 159 5.3.2.1 Thermal Methods 160 5.3.2.2 Nonthermal Methods 161 5.3.3 Enzymatic Modification 162 5.3.4 Biological Modification 164 5.4 Innovative Methods for Starch Modification 166 5.4.1 Ionic Liquids 166 5.4.2 Supercritical CO 166 5.5 How Starch Modification Affects Starch Digestibility 167 5.6 Concluding Remarks and Future Trends 168 References 168 Chapter 6 Starch: Nutraceutical Properties 180 6.1 Introduction 180 6.2 Starch Digestion Fractions 182 6.3 Slowly Digestible Starch (SDS) 183 6.3.1 SDS Production 184 6.4 Resistant Starch (RS) 191 6.4.1 RS Production 192 6.5 Use of Nutraceutical Starch 204 6.6 Future Trends 207 6.7 Conclusions 208 Acknowledgments 208 References 208 Chapter 7 Resistant Starch: The Dietary Fiber of the Starch World 218 7.1 Introduction 218 7.2 Microbial Digestion of Resistant Starch 222 7.3 Resistant Starch Modulation of the Gut Microbiome 224 7.4 RS1: Whole Grain Starches 225 7.5 RS2: B-Type and C-Type Starches 226 7.6 RS3: Retrograded Starches 227 7.7 RS4: Chemically Modified Starches 228 7.8 Interindividual Differences in Resistant Starch Impact on the Microbiome 229 7.9 Health Impacts of Resistant Starch 231 Acknowledgments 232 References 232 Chapter 8 Starchy Flour Modification to Alter Its Digestibility 240 8.1 Introduction 240 8.2 Use of Unmodified Starchy Flours 241 8.3 Methods for Modification 246 8.4 Applications of Modified Flours 248 8.4.1 Chemical Treatment 248 8.4.2 Physical Treatments 250 8.4.3 Enzymatic Modification 253 8.5 Starch Digestibility 253 8.6 Future Trends 258 8.7 Conclusions 258 Abbreviations 259 References 259 Chapter 9 Use of Modified Starchy Flours 266 9.1 Introduction 267 9.2 Unconventional Cereals 268 9.2.1 Bread 269 9.2.2 Cookies 270 9.2.3 Batters 270 9.2.4 Pasta and Noodles 271 9.2.5 Extruded Products 272 9.3 Roots and Tubers 273 9.3.1 Bread 274 9.3.2 Batters 275 9.3.3 Pasta and Noodles 275 9.3.4 Dry Applications 276 9.3.5 Cookies and Crackers 277 9.4 Pulses 277 9.4.1 Baked Goods 278 9.4.2 Pasta 279 9.4.3 Extruded Products 279 9.4.4 Other Products 280 9.5 Andean Crops 280 9.5.1 Bread 281 9.5.2 Pasta 283 9.5.3 Extruded Products 284 9.6 Future Research 285 References 286 Chapter 10 Legume Starches, Their Use in Pasta Foods and Their Relationship with Human Health and Novelty Uses 296 10.1 Introduction 296 10.2 Starch Sources 297 10.3 Resistant Starch 298 10.4 Starchy Pasta and Health 298 10.4.1 Added Legume Flour to Pasta and Health 299 10.5 Novelty Uses of Legume Starch 301 10.5.1 Starch Nanoparticles 302 10.5.2 Legume Starch Films 305 10.6 Future Prospects in Novelty Applications of Legume Starch and Starchy Foods 306 References 306 Chapter 11 Influence of the Food Matrix on the Digestibility and Metabolic Responses to Starchy Foods 312 11.1 Introduction 313 11.2 Starch Digestion 314 11.3 Interactions of Starch with the Food Matrix 316 11.3.1 Extrinsic Factors Influencing Starch Digestion 316 11.3.1.1 Mechanical Processing 316 11.3.1.2 Cell Wall 320 11.3.2 Intrinsic Factors Influencing Starch Digestion 323 11.3.2.1 Interaction of Starch with Other Constituents of the Food 323 11.3.2.2 Protein 323 11.3.2.3 Lipids 324 11.3.2.4 Dietary Fiber 326 11.3.2.5 Phenolic Compounds 328 11.4 Influence of the Food Matrix on the Metabolic Response 330 11.5 Effect of Resistant Starch on Human Gut Microbiota and Metabolic Functions 333 11.6 Conclusions and Future Perspectives 334 References 335 Index 344 Starch,isolation;,Starch,modification;,Microbiota;,low,carbohydrate,digestibility;,sustainability;,Starchy,foods Starch isolation,Starch modification,Microbiota,low carbohydrate digestibility,sustainability,Starchy foods Starch : an overview / José Alvarez-Ramirez -- Starch extraction : principles and techniques / Ming Li, Yu Tian, Sushil Dhital -- Starch : measurement techniques at different length scales / Kai Wang, Bin Zhang, Sushil Dhital -- Functional properties of starch / Guantian Li and Fan Zhu -- Starch modifications for controlled digestion / Maribel Ovando-Martinez and Senay Simsek -- Starch-nutraceutical properties / Luis A. Bello-Perez, Daniel E. Garcia-Valle, Roselis Carmina-Garcia -- Resistant starch : the dietary fiber of the starch world / Darrel W. Cockburn -- Starchy flour modification to alter its digestibility / Edith Agama-Acevedo, Madai Lopez-Silva, Andres Aguirre-Cruz -- Use of modified starchy flours / Pablo Martin Palavecino, Pedro Losano Richard, Mariela Cecilia Bustos, Alberto Edel León, Pablo Daniel Ribotta -- Legume starches, their use in pasta foods and their relationship with human health and novelty uses / José A. Gallegos-Infante, Claudia G. Félix-Villalobos, Walfred Rosas-Flores, Nuria E. Rocha-Guzmán, Martha R. Moreno-Jiménez, Rubén F. González-Laredo -- Influence of food matrix on the digestibility and metabolic responses to starchy foods / Yolanda E. Pérez-Beltran, Juscelino Tovar, Sonia G. Sáyago-Ayerdi "Starch is one of the main staples in human food, its consumption having both positive and negative aspects. The exploration and exploitation of starches from alternative botanical sources recently has been increasing, due to interest in the economical and social development of tropical and sub-tropical regional economies, and in support of sustainability. The book reviews existing research on various aspects of starch, including physicochemical, nutritional and functional properties, plus applications in addition to foods. Emphasis is on the various physical and chemical modifications, which are aimed at improving the properties and applicability of starch"-- Provided by publisher