Starch, Properties

O. B. Wurzburg, ed.. Modified Starches Properties Cr Uses, CRC Press, Boca Raton, Ela., 1986. 

Moheno-Perez, J.A., Almeida-Domingues, H.D., and Sema-Saldivar, S.O. 1999. Effect of fiber degrading enzymes on wet milling and starch properties of different type of sorghums and maize. Starch/Stdrke 51, 16-20. 

Blanshard, J. M. V. (1987). Starch granule structure and function A physicochemical approach. In "Starch Properties and Potential" (T. Galliard, ed.), pp. 16-54. John Wiley and Sons, Chichester. 

Fanta, George F., Doane, W.M., Grafted Starches in Modified Starches Properties and Uses, Chapter 10, CRC Press, Boca Raton, Florida, 1986. O.B. 

Wurzburg OB (1984) Modified starches properties and uses. CRC, Boca Raton... 

Galliard, T., Bowler, P. (1987). Morphology and eomposition of starch. In T. Galliard (Ed.), Starch Properties and Potential (p. 55). John Wiley and Sons, New York. 

OPT is a new method of physical modification, in which potato starch is suspended in solution saturated with a salt such as sodium sulfate and heated (autoclaved) at temperatures above 100° C for different times. This treatment has been reported to have the same effects on the starch properties as HMT but the starch modified using OPT exhibits better homogeneity (Pukkahuta et al., 2007). 

Wattanchant, S., Muhammad, K., Hashim, D., Rahman, R. A. (2003). Effect of cross-linking reagents and hydroxypropylation levels on dual-modified sago starch properties. Food Chem., 80, 463 71. 

Trubiano, P., Succinate and Substituted Succinate Derivatives of Starch in Modified Starches Properties and Uses, Wurzburg, 0. B., Ed., CRC Press, Inc., Boca Raton, 1986, Chapter 9. 

Galliard. T. Starch Properties and Potential, John Wiley Sons, Inc., New York,... 

Shogren RL (1998) Starch properties and material applications. In Kaplan DL (ed) Biopolymers from renewable resources. Springer, Berlin Heidelberg New York, p 30... 

Species and/or cultivar differences are also observed in other starch properties and in the properties of isolated amylose and amylopectin. To illustrate, purified amylose samples have been shown to differ in (3-amylolysis limit and average DP.64,67,124 Purified amylopectin samples have also been shown to differ in (3-amylolysis limit, average length of unit chains and viscosity.64,66 67 124,125 Campbell et al.121 observed a range of amylose content from 22.5% to 28.1% in 26 maize inbreds selected for maturity, kernel characteristics and pedigree. Starches from these non-mutant genotypes also differed in thermal properties (DSC), paste viscosities and gel strengths. 

Blanshard JMV Starch Properties and Potential, Critical Reports on Applied Chemistry. Vol. 13. London, UK Academic Press 1985 16-54. 

Because wheat flour, which comprises 70-75% starch, accounts for >95% of the dry solids in Oriental noodles, it is not surprising that the quality of noodles varies with starch properties.534 Quality differences of Chinese yellow noodles produced from Australian and US wheats are attributable to their starch properties.535 The water-holding capacity of starch was strongly correlated with the viscoelastic properties of Japanese noodles.536 Numerous researchers have provided evidence that moderately high swelling wheat starch in flour is important to the quality of Japanese salt noodles.313,534,537-549 By contrast, wheat flours with low-swelling starch are preferred for alkaline noodles in Japan.550... 

Wurzburg OB. Modified Starches Properties and Uses. Boca Raton, FL CRC Press 1987. 

Starch properties which may determine applications are the size and swelling power of the granules, the glass transition temperature, taste and the presence of amylose. Potato starch is characterized by large granules with considerable swelling power, a low glass transition temperature, paste clarity and a reasonably neutral taste. 

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