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Produktbild: Resistant Starch

Resistant Starch Sources, Applications and Health Benefits

Aus der Reihe Institute of Food Technologists Series

Fr. 293.00

inkl. gesetzl. MwSt., Versandkostenfrei

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

11.11.2013

Herausgeber

Yong-Cheng Shi + weitere

Verlag

John Wiley & Sons Inc

Seitenzahl

312

Maße (L/B/H)

23.6/15.2/1.8 cm

Gewicht

635 g

Auflage

1. Auflage

Sprache

Englisch

ISBN

978-0-8138-0951-9

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

11.11.2013

Herausgeber

Verlag

John Wiley & Sons Inc

Seitenzahl

312

Maße (L/B/H)

23.6/15.2/1.8 cm

Gewicht

635 g

Auflage

1. Auflage

Sprache

Englisch

ISBN

978-0-8138-0951-9

Herstelleradresse

Libri GmbH
Europaallee 1
36244 Bad Hersfeld
DE

Email: GPSR Kontakt

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  • Produktbild: Resistant Starch
  • Preface xvii
     
    About the Editors xix
     
    List of Contributors xxi
     
    Acknowledgements xxv
     
    1 Starch Biosynthesis in Relation to Resistant Starch 1
    Geetika Ahuja, Sarita Jaiswal and Ravindra N. Chibbar
     
    1.1 Introduction 1
     
    1.1.1 Starch components 1
     
    1.1.2 Resistant starch 2
     
    1.2 Factors Affecting Starch Digestibility 3
     
    1.3 Starch Biosynthesis 4
     
    1.4 Starch Biosynthesis in Relation to RS 6
     
    1.4.1 ADP-glucose pyrophosphorylase (AGPase) 6
     
    1.4.2 Starch synthases (SS) 6
     
    1.4.3 Starch branching enzymes (SBE) 11
     
    1.4.4 Starch debranching enzymes (DBE) 13
     
    1.5 Concluding Remarks 13
     
    Acknowledgements 15
     
    References 15
     
    2 Type 2 Resistant Starch in High-Amylose Maize Starch and its Development 23
    Hongxin Jiang and Jay-lin Jane
     
    2.1 Introduction 23
     
    2.2 RS Formation in High-Amylose Maize Starch 28
     
    2.3 RS Formation During Kernel Development 29
     
    2.4 Elongated Starch Granules of High-Amylose Maize Starch 31
     
    2.4.1 Structures of elongated starch granules 31
     
    2.4.2 Formation of elongated starch granules 33
     
    2.4.3 Location of RS in the starch granule 35
     
    2.5 Roles of High-Amylose Modifier (HAM) Gene in Maize ae-Mutant 36
     
    2.6 Conclusions 37
     
    References 38
     
    3 RS4-Type Resistant Starch: Chemistry, Functionality and Health Benefits 43
    Clodualdo C. Maningat and Paul A. Seib
     
    3.1 Introduction 43
     
    3.2 Historical Account of Starch Indigestibility 44
     
    3.3 Starch Modification Yielding Increased Resistance to Enzyme Digestibility 47
     
    3.3.1 Cross-linked RS4 starches 50
     
    3.3.2 Substituted RS4 starches 54
     
    3.3.3 Pyrodextrinized RS4 Starches 56
     
    3.4 Physicochemical Properties Affecting Functionality 57
     
    3.5 Physiological Responses and Health Benefits 60
     
    3.6 Performance in Food and Beverage Products 65
     
    3.7 Conclusions and Future Perspectives 68
     
    References 68
     
    4 Novel Applications of Amylose-Lipid Complex as Resistant Starch Type 5 79
    Jovin Hasjim, Yongfeng Ai and Jay-lin Jane
     
    4.1 Introduction 79
     
    4.2 Enzyme Digestibility of Amylose-Lipid Complex 80
     
    4.2.1 Effects of lipid structure on the enzyme resistance of amylose-lipid complex 81
     
    4.2.2 Effects of the crystalline structure on the enzyme resistance of amylose-lipid complex 82
     
    4.2.3 Effects of amylose-lipid complex on the enzyme resistance of granular starch 82
     
    4.3 Production of Resistant Granular Starch Through Starch-Lipid Complex Formation 83
     
    4.3.1 Effects of fatty-acid structure on the RS content 83
     
    4.3.2 Effects of debranching on the RS content 85
     
    4.4 Applications of the RS Type 5 86
     
    4.5 Health Benefits of RS Type 5 87
     
    4.5.1 Glycemic and insulinemic control 87
     
    4.5.2 Colon cancer prevention 89
     
    4.6 Conclusion 91
     
    References 92
     
    5 Digestion Resistant Carbohydrates 95
    Annette Evans
     
    5.1 Introduction 95
     
    5.2 Starch Digestion 95
     
    5.3 Physical Structures of Starch 97
     
    5.3.1 Starch helices 98
     
    5.3.2 Crystalline structures 99
     
    5.3.3 Starch granule structure 99
     
    5.4 Resistant Starch due to Physical Structure 100
     
    5.5 Molecular Structure of Starch 102
     
    5.6 Enzyme Resistance due to Molecular Structure 103
     
    5.7 Conclusion 106
     
    References 106
     
    6 Slowly Digestible Starch and Health Benefits 111
    Genyi Zhang and Bruce R. Hamaker
     
    6.1 Introduction 111
     
    6.2 SDS and Pote