Starch: Chemistry and Technology: Edition 2

Roy L. Whistler · James N. BeMiller · Eugene F. Paschall

Dec 2012 · Academic Press

About this ebook

Starch: Chemistry and Technology, Second Edition focuses on the chemistry, processes, methodologies, applications, and technologies involved in the processing of starch. The selection first elaborates on the history and future expectation of starch use, economics and future of the starch industry, and the genetics and physiology of starch development. Discussions focus on polysaccharide biosynthesis, nonmutant starch granule polysaccharide composition, cellular developmental gradients, projected future volumes of corn likely to be used by the wet-milling industry, and organization of the corn wet-milling industry. The manuscript also tackles enzymes in the hydrolysis and synthesis of starch, starch oligosaccharides, and molecular structure of starch. The publication examines the organization of starch granules, fractionation of starch, and gelatinization of starch and mechanical properties of starch pastes. Topics include methods for determining starch gelatinization, solution properties of amylopectin, conformation of amylose in dilute solution, and biological and biochemical facets of starch granule structure. The text also takes a look at photomicrographs of starches, industrial microscopy of starches, and starch and dextrins in prepared adhesives. The selection is a vital reference for researchers interested in the processing of starch.

Ratings and reviews

My father devoted the first half of his starch career to learning about potato starch manufacturing in Houlton, ME where we lived until I was ten years old. Following this work he started Tapioca Associates, Inc. with Harry Dolan. Harry's son Peter joined them as well. Beginning on page 469 he co-authored the chapter on Tapioca. Following a history of the many types and variations of tapioca there is a clear and concise explanation of manufacturing processes used in the production of tapioca starch from the cassava root. My father spent much of his career in the 1970's travelling to Thailand to connect with the manufacturing plant his company used. Unfortunately we never did get to travel with my father as his trips also included long stays abroad while travelling and selling tapioca around the world. I'm certain he has many stories to tell about his travels. I recommend you read and learn about tapioca from the trusted source who is William Miller, my father.

About the author

James BeMiller is Professor Emeritus of Food Science at Purdue University, as well as being the Director of the Whistler Center for Carbohydrate Research. He has had a long and distinguished academic career having published over 150 academic papers, with a strong focus on starch and carbohydrate chemistry research. At various times he has sat on the board of the American Chemical Society, the American Association of Cereal Chemists, Institute of Food Technologists, American Institute of Chemists, and the International Union of Biochemistry.