Carbohydrates

  • Frank A. Lee
Chapter

Abstract

Carbohydrates are found throughout the world and, of all the biological substances in the plant kingdom other than water, they are present in the largest quantity. They are present in milk, in blood and tissues of animals and are of structural importance in plants and in the shells of such animals as the crab. They are extremely important as a component of foods, in which they are sources of energy, flavor, and bulk. The sugars and starches are sources of energy: sugars provide sweetness, and celluloses and other large molecules contribute to bulk.

Keywords

Corn Starch Potato Starch Native Starch Invert Sugar Carbohydrate Chemistry 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
This is a preview of subscription content, log in to check access.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Bibliography

  1. ACS. 1954. Natural Plant Hydrocolloids. Adv. Chem. Ser. 11. American Chemical Society, Washington, DC.Google Scholar
  2. ACS. 1963. Rules of carbohydrate nomenclature. J. Org. Chem. 28, 281–291.Google Scholar
  3. ALBRECHT, J. J., NELSON, A. L., and STEINBERG, M. P. 1960A. Characteristics of corn starch and starch derivatives as affected by freezing, storage, and thawing. I. Simple systems. Food Technol. 14, 57–63.Google Scholar
  4. ALBRECHT, J. J., NELSON, A. I., and STEINBERG, M. P. 1960B. Characteristics of corn starch and starch derivatives as affected by freezing, storage, and thawing. II. White sauces. Food Technol. 14, 64–68.Google Scholar
  5. AMARAL, D., BERNSTEIN, L., MORSE, D., and HORECKER, B. L. 1963. Galactose oxidase of Polyporus circinatus: a copper enzyme. J. Biol. Chem. 238, 2281–2284.Google Scholar
  6. AOAC. 1980. Official Methods of Analysis, 13th Ed. Association of Official Analytical Chemists, Washington, DC.Google Scholar
  7. ARAKI, C., and HIRASE, S. 1960. Chemical constitution of agar-agar. XXI. Reinvestigation of methylated agarose of Gelidium amansii. Bull. Chem. Soc. Jpn. 33, 291–295.Google Scholar
  8. ARAKI, C., and HIRASE, S. 1960. Studies on the chemical constitution of agar-agar. XXII. Partial methanolysis of methylated agarose of Gelidium amansii. Bull. Chem. Soc. Jpn. 33, 597–600.Google Scholar
  9. ARBUCKLE, A. W., and GREENWOOD, C. T. 1958. Physicochemical studies on starches. Part XIV. The effect of acid on wheat-starch granules. J. Chem. Soc. 2629–2631.Google Scholar
  10. ASPINALL, G. O. 1969. Gums and mucilages. In Advances in Carbohydrate Chemistry and Biochemistry, Vol. 24. M.L. Wolfrom and R.S. Tipson (Editors). Academic Press, New York.Google Scholar
  11. ASPINALL, G. O., and YOUNG, R. 1965. Further oligosaccharides from carboxyl-reduced gum arabic. J. Chem. Soc. 3003–3004.Google Scholar
  12. ASPINALL, G. O., CHARLSON, A. J., HIRST, E. L., and YOUNG, R. 1963, The location of L-rhamnopyranose residues in gum arabic. J. Chem. Soc. 1696–1702.Google Scholar
  13. ATHANASSIADIS, H., and BERGER, G. 1973. γ-Radiation-induced acidity in corn starch. Staerke 25, 362–367. (French)Google Scholar
  14. AVIGAD, G., AMARAL, D., ASENSIO, C., and HORECKER, B. L. 1962. The D-galactose oxidase of Polyporus circinatus. J. Biol. Chem. 237, 2736–2741.Google Scholar
  15. BALLS, A. K., THOMPSON, R. R., and WALDÈN, M. K. 1946. A crystalline protein with β-amylase activity, prepared from sweet potatoes. J. Biol. Chem. 163, 571–572.Google Scholar
  16. BANKS, W., GREENWOOD, C. T., and MUIR, D. D. 1973. Characterization of starch and its components. 5. Quantitative acid hydrolysis of starch and glycogen. Staerke 25, 405–408.Google Scholar
  17. BARRETT, A. J., and NORTHCOTE, D. M. 1965. Apple fruit pectic substances. Biochem. J. 94, 617–627.Google Scholar
  18. BATES, F. J. et al. 1942. Polarimetry, saccharimetry, and the sugars. Natl. Bur. Stand. Circ. C440. U.S. Dept. Commerce, Washington, DC.Google Scholar
  19. BEAN, M. L., and OSMAN, E. M. 1959. Behavior of starch during food preparation. II. Effects of different sugars on the viscosity and gel strength of starch pastes. Food Res. 24, 665–671.Google Scholar
  20. BEMILLER, J. N. 1965A. Acid hydrolysis and other lytic reactions of starch. In Starch: Chemistry and Technology, Vol. 1, R. L. Whistler and E. F. Paschall (Editors). Academic Press, New York.Google Scholar
  21. BEMILLER, J. N. 1965B. Alkaline degradation of starch. In Starch: Chemistry and Technology, Vol. 1, R. L. Whistler and E. F. Paschall (Editors). Academic Press, New York.Google Scholar
  22. BIRCH, G. G. and PARKER, K. J. (Editors) 1979. Sugar: Science and Technology. Applied Science Publishers Ltd., London.Google Scholar
  23. CALLOWAY, D. H., HICKEY, C. A., and MURPHY, E. L. 1971. Reduction of intestinal gas-forming properties of legumes by traditional and experimental food processing methods. J. Food Sci. 36, 251–255.Google Scholar
  24. COWIE, J. M. G., and GREENWOOD, C. T. 1957. Physicochemical studies on starches. V. The effect of acid on potato starch granules. J. Chem. Soc. 2658–2665.Google Scholar
  25. DAHLE, L., BRUSCO, V., and HARGUS, G. 1973. Some effects of beta amylolytic degradation of pastes of waxy maize starch. J. Food Sci. 38, 484–485.Google Scholar
  26. DOESBURG, J. J. 1965. Pectic Substances in Fresh and Preserved Fruits and Vegetables, Communication 25. Institute for Research on Storage and Processing of Horticultural Produce, Wageningen, The Netherlands.Google Scholar
  27. DONER, L. W. 1977. The sugar of honey—A review. J. Sci. Food Agric. 28, 443–456.Google Scholar
  28. DREYWOOD, R. 1946. Qualitative test for carbohydrate material. Ind. Eng. Chem. Anal. Ed. 18, 499.Google Scholar
  29. ELBEIN, A. D. 1974. The metabolism of a, α-trehalose. In Advances in Carbohydrate Chemistry and Biochemistry, Vol. 30, R. S. Tipson and D. Horton (Editors), Academic Press, New York.Google Scholar
  30. ERLANDER, S. R. 1970. Mechanism for the synthesis of starch and its relation to flagellin and to the newly proposed structural model for DNA. II. Staerke 22, 393–401.Google Scholar
  31. FEHLING, H. 1849. The quantitative determination of sugar and starch flour by means of copper sulfate. Annu. Chem. Pharm. 72, 106–113. (German)Google Scholar
  32. FISCHER, E. 1891. On the configuration of grape sugar and its isomers. Ber. Dtsch. Chem. Ges. 24, 1836–1845. (German)Google Scholar
  33. FOSTER, J. F. 1965. Physical properties of amylose and amylopectin in solution. In Starch: Chemistry and Technology, Vol. 1, R. L. Whistler, and E. F. Paschall (Editors). Academic Press, New York.Google Scholar
  34. FRENCH, D. 1966. The contribution of α-amylases to the structural determination of glycogen and starch. Biochem. J. 100, 2P.Google Scholar
  35. FRENCH, D. 1969. Physical and chemical structure of starch and glycogen. In Symposium on Foods: Carbohydrates and Their Roles. H. W. Schultz, R. F. Cain, and R. Wrolstad. AVI Publishing Co., Westport, CT.Google Scholar
  36. FRYDMAN, R. B., and CARDINI, C. E. 1967. Studies on the biosynthesis of starch. II. Some properties of the adenosine diphosphate glucose: starch glucosyltrans-ferase bound to the starch granule. J. Biol. Chem. 242, 312–317.Google Scholar
  37. GALLANT, D., MERCIER, C., and GUILBOT, A. 1972. Electron microscopy of starch granules modified by bacterial α-amylase. Cereal Chem. 49, 354–365.Google Scholar
  38. GEDDES, R. 1969. Starch biosynthesis. Q. Rev. (London) 23(1), 57–72.Google Scholar
  39. GHOSH, H. P., and PREISS, J. 1965. The biosynthesis of starch in spinach chloroplasts. J. Biol. Chem. 240, PC960–PC962.Google Scholar
  40. GHOSH, H. P., and PREISS, J. 1966. Adenosine diphosphate glucose pyrophos-phorylase. A regulatory enzyme in the biosynthesis of starch in spinach leaf chloro-plasts. J. Biol. Chem. 241, 4491–4504.Google Scholar
  41. GIBBS, M., EARL, J. M., and RITCHIE, J. L. 1955. Metabolism of ribose-1-14C by cell-free extracts of yeast. J. Biol. Chem. 217, 161–168.Google Scholar
  42. GOTLIEB, K. F., and WOLDENDROP, P. 1967. Some properties of cross-linked potato starch. Staerke 19, 263–271. (German)Google Scholar
  43. GOTTSCHALK, A. 1945. Yeast hexokinase and its substrates D-fructofuranose and D-glucose. Nature 156, 540–541.Google Scholar
  44. GREENWOOD, C. T. 1956. Aspects of the physical chemistry of starch. In Advances in Carbohydrate Chemistry, Vol. 11, M. L. Wolfrom and R. S. Tipson (Editors). Academic Press, New York.Google Scholar
  45. HAWORTH, W. N. 1928. The Constitution of Sugars. Edward Arnold and Co., London.Google Scholar
  46. HAWORTH, W. N., HIRST, E. L., and LEARNER, A. 1927. The structure of normal fructose: crystalline tetramethyl β-methyl-fructoside and crystalline tetramethyl fructose (1:3:4:5). J. Chem. Soc. 1040–1049.Google Scholar
  47. HAWORTH, W. N., HIRST, E. L., and LEARNER, A. 1927. 1:3:4:6-Tetramethyl (γ)-fructose and 2:3:5-trimethyl (γ)-arabinose. Oxidation of d- and l-trimethyl-γ-arabonolactone. J. Chem. Soc. 2432–2436.Google Scholar
  48. HODGE, J. E., and HOFREITER, B. T. 1962. Determination of reducing sugars and carbohydrates. In Methods in Carbohydrate Chemistry, Vol. 1, R.L. Whistler and M.L. Wolfrom (Editors). Academic Press, New York.Google Scholar
  49. HODGE, J. E., RENDLEMAN, J. A., and NELSON, E. C. 1972. Useful properties of maltose. Cereal Sc. Today 17, 180–188.Google Scholar
  50. HOLLÓ, J., and SZEJTLI, J. 1961. Acid hydrolysis of the glycosidic bond. IV. The influence of the nature and concentration of different acids on the hydrolysis of starch. Staerke 13, 327–331.Google Scholar
  51. HOUGH, L. and JONES, J. K. N. 1962. Chromotography on paper. In Methods in Carbohydrate Chemistry, Vol. 1, R. L. Whistler and M.L. Wolfrom (Editors). Academic Press, New York.Google Scholar
  52. HOUGH, L. and JONES, J. V. S. 1962. Thin-layer chromatography. In Methods in Carbohydrate Chemistry, Vol. 1, pp. 21–31, R.L. Whistler and M.L. Wolfrom (Editors). Academic Press, New York.Google Scholar
  53. HUDSON, C. S. 1941. Emil Fischer’s discovery of the configuration of glucose. J. Chem, Ed. 18, 353–357.Google Scholar
  54. HULLINGER, C. H., van PATTEN, E., and FRECK, J. A. 1973. Food applications of high amylose starches. Food Technol. 27, No. 3, 22–24.Google Scholar
  55. INGLETT, G. E. 1974. Symposium: Sweeteners. AVI Publishing Co., Westport, CT.Google Scholar
  56. ISBEL, H. S. 1944. Interpretation of some reactions in the carbohydrate field in terms of consecutive electron displacement. J. Res. Natl. Bur. Stand. 32, 45–59.Google Scholar
  57. JOSLYN, M. A. 1970. Methods in Food Analysis, 2nd Edition. Academic Press, New York.Google Scholar
  58. JUNK, W. R., and PANCOAST, H. M. 1973. Handbook of Sugars. AVI Publishing Co., Westport, CT.Google Scholar
  59. KARYAKINA, A. B., LUK’YANOV, A. B., and BEKSLER, B. A. 1971. Effect of the concentration of the starting suspension on the properties of swollen corn starch. Sakh. Prom. 45, No. 12, 54–57. (Russian)Google Scholar
  60. KEARSLEY, N. W. 1978. The control of hydroscopicity, browning, and fermentation in glucose syrups. J. Food Technol. 13, 339–348.Google Scholar
  61. KERTESZ, Z. I. 1951. The Pectic Substances. John Wiley and Sons, New York.Google Scholar
  62. LEACH, H. W. 1965. Gelatinization of starch. In Starch: Chemistry and Technology, Vol. 1, R.L. Whistler and E.F. Paschall (Editors). Academic Press, New York.Google Scholar
  63. LEE, C. Y., SHALLENBERGER, R. S., and VITTUM, M. T. 1970. Free sugars in fruits and vegetables. New York Food and Life Sci. Bull. No. 1. Dept. of Food Sciences, Cornell University, Geneva, NY.Google Scholar
  64. MACLAURIN, D. J. and GREEN, J. W. 1969. Carbohydrates in alkaline systems. I. Kinetics of the transformation and degradation of D-glucose, D-fructose, and D-mannose in 1 M sodium hydroxide. Can. J. Chem. 47, 3947–3955.Google Scholar
  65. MANNERS, D. J. 1966. The contribution of β-amylase to the structural determination of glycogen and starch. Biochem. J. 100, 2P.Google Scholar
  66. MARSHALL, J. J. 1974. Application of enzymic methods to the structural analysis of polysaccharides. I. Advances in Carbohydrate Chemistry and Biochemistry, Vol. 30, H. S. Tipson and D. Horton (Editors). Academic Press, New York.Google Scholar
  67. MEYER, K. H., and BERNFELD, P. 1940. Research on Starch. V. Amylopectin. Helv. Chim. Acta 23, 875–885. (French)Google Scholar
  68. MITCHELL, W. A. 1972. Analyzing the metaphosphate stabilization reaction of starch by acid titration. Food Technol. 26, No. 3, 34–42, 79.Google Scholar
  69. MONTGOMERY, R. 1969. The chemical analysis of carbohydrates. In Symposium on Foods: Carbohydrates and Their Roles. H. W. Schultz, R. F. Cain, and R. R. Wrolstad, AVI Publishing Co., Westport, CT.Google Scholar
  70. MORROW, L., and LORENZ, K. 1974. Some physicochemical properties of starches as affected by changes in atmospheric pressure. J. Food. Sci. 39, 467–470.Google Scholar
  71. MOUSSERI, J., STEINBERG, M. P., NELSON, A. I., and WEI, L. S. 1974. Bound water capacity of corn starch and its derivatives by NMR. J. Food Sci. 39, 114–116.Google Scholar
  72. MURATA, T., and AKAZAWA, T. 1969. Enzymic mechanism of starch synthesis in sweet potato roots. II. Enhancement of the starch synthetase activity by malto-oligosaccharides. Arch. Biochem. Biophys. 130, 604–609.Google Scholar
  73. NATL. ACAD. SCI.-NATL. RES. COUNCIL. 1972. Food Chemicals Codex, 2nd Edition. Committee on Specifications, National Academy of Sciences-Natl. Res. Council, Washington, DC.Google Scholar
  74. NOMURA, T., NAKAYAMA, N., MURATA, T. and AKAZAWA, T. 1967. Biosynthesis of starch in chloroplasts. Plant Physiol. 42, 327–332.Google Scholar
  75. OKADA, G., and HEHRE, E. J. 1974. New studies on amylosucrase, a bacterial α-D-glucosylase that directly converts sucrose to a glycogen-like α-glucan. J. Biol. Chem. 249, 126–135.Google Scholar
  76. OLSON, A. C., BECKER, R., MIERS, J. C., GUMBMANN, M. R., and WAGNER, J. R. 1975. Problems in digestibility of dry beans. Nutr. Clin. Nutr. 1 551–563.Google Scholar
  77. OSMAN, E. M., and DIX, M. R. 1960. Effects of fats and nonionic surface-active agents on starch pastes. Cereal Chem. 37, 464–475.Google Scholar
  78. PALMER, A. 1951. The specific determination and detection of glucose as a probable constituent radical of certain fructosans by means of notatin. Biochem. J. 48, 389–394.Google Scholar
  79. PARK, Y. K., and LIMA, D. C. 1973. Continuous conversion of starch to glucose by an amyloglucosidase-resin complex. J. Food Sci. 38, 358–359.Google Scholar
  80. PARTRIDGE, S. M. 1946. Application of the paper partition chromatography to the qualitative analysis of reducing sugars. Nature 158, 270–271.Google Scholar
  81. PARTRIDGE, S. M. 1948. Filter paper partition chromatography of sugars. 1. General description and application to the qualitative analysis of sugars in apple juice, egg white, and foetal blood of sheep. Biochem. J. 42, 238–248.Google Scholar
  82. PAZUR, J. H. 1955. Reversibility of enzymatic transglucosylation reactions. J. Biol. Chem. 216, 531–538.Google Scholar
  83. PAZUR, J. H. 1965. Enzymes in synthesis and hydrolysis of starch. In Starch: Chemistry and Technology, Vol. 1, R. L. Whistler and E. F. Paschall (Editors). Academic Press, New York.Google Scholar
  84. PAZUR, J. H., and ANDO, T. 1959. The action of an amyloglucosidase of Aspergillus niger on starch and malto-oligosaccharides. J. Biol. Chem. 234, 1966–1970.Google Scholar
  85. PAZUR, J. H., and KLEPPE, K. 1962. The hydrolysis of α-D-glucosides by amyloglucosidase from Aspergillus niger. J. Biol. Chem. 237, 1002–1006.Google Scholar
  86. PIGMAN, W., and HORTON, D. (Editors). 1972. The Carbohydrates, 2nd Edition, Vol. 1A. Academic Press, New York.Google Scholar
  87. RACKIS, J. J. 1975. Flatulence problems associated with soy products. Proc. World Soybean Research Conf.Google Scholar
  88. RAYBIN, H. W. 1933. A new color reaction with sucrose. J. Am. Chem. Soc. 55, 2603–2604.Google Scholar
  89. RAYBIN, H. W. 1937. The direct demonstration of the sucrose linkage in the oligosaccharides. J. Am. Chem. Soc. 59, 1402–1403.Google Scholar
  90. REYNOLDS, T. M. 1969. Nonenzymic browning. Sugar-amine interactions. In Symposium on Foods: Carbohydrates and Their Roles. H.W. Schultz, R.F. Cain, and R. Wrolstad (Editors). AVI Publishing Co. Westport, CT.Google Scholar
  91. REYNOLDS, T. M. 1970. Flavors from nonenzymic browning reactions. Food Technol. Aust. 22, 610–619.Google Scholar
  92. ROBERTS, H. J. 1965. Nondegradative reactions of starch. In Starch: Chemistry and Technology, Vol. 1, R. L. Whistler, and E. F. Paschall (Editors). Academic Press, New York.Google Scholar
  93. SAINI, V. 1968. Ionizing radiation effects on starch as shown by Staudinger Index and differential thermal analysis. J. Food Sci. 33, 136–138.Google Scholar
  94. SCHOCH, T. J. 1941. Physical aspects of starch behavior. Cereal Chem. 18, 121–128.Google Scholar
  95. SCHOCH, T. J. 1942. Fractionation of starch by selective precipitation with butanol. J. Am. Chem. Soc. 64, 2957–2961.Google Scholar
  96. SCHOCH, J. T., and MAYWALD, E. C. 1956. Microscopic examination of modified starches. Anal. Chem. 28, 382–387.Google Scholar
  97. SHALLENBERGER, R. S., and ACREE, T. E. 1971. Chemical structure of compounds and their sweet and bitter taste. In Handbook of Sensory Physiology, Vol. IV, L. M. Beidler (Editor). Springer-Verlag, Berlin and New York.Google Scholar
  98. SHALLENBERGER, R. S., and BIRCH, G. G. 1975. Sugar Chemistry, AVI Publishing Co., Westport, CT.Google Scholar
  99. SIDEBOTHAM, R. L. 1974. Dextrans. In Advances in Carbohydrate Chemistry and Biochemistry, Vol. 30, H. S. Tipson, and D. Horton (Editors), Academic Press, New York.Google Scholar
  100. SINGH, D. V., and SHUKLA, R. N. 1973. Phosphorylase in starch metabolism. J. Sci. Ind. Res. 32, 356–361.Google Scholar
  101. SMITH, F., and MONTGOMERY, R. 1959. The Chemistry of Plant Gums and Mucilages and Some Related Polysaccharides. ACS Monograph Ser. 141. Reinhold Publishing Corp., New York.Google Scholar
  102. SOWDEN, J. C. 1957. The saccharinic acids. In Advances in Carbohydrate Chemistry, Vol. 12. M.L. Wolfrom and R.S. Tipson (Editors). Academic Press, New York.Google Scholar
  103. SOWDEN, J. C. and SCHAFFER, R. 1952. The isomerization of D-glucose by alkali in D2O at 25°C. J. Am. Chem. Soc. 74, 505–507.Google Scholar
  104. STANEK, J., CERNY, M., KOCOUREK, J., and PACAK, J. 1963. The Monosaccharides. Academic Press, New York.Google Scholar
  105. SWANSON, M. A., and CORI, C. F. 1948. Studies on the structure of polysaccharides. 1. Acid hydrolysis of starch-like polysaccharides. J. Biol. Chem. 172, 797–804.Google Scholar
  106. TÄUFEL, K., and STEINBACH, K. J. 1959. Glucose as a constituent of inulin. Nahrung 3, 457–463. (German, English summary)Google Scholar
  107. THOMA, J. A. 1965. The oligo-and megalosaccharides of starch. In Starch: Chemistry and Technology, Vol. 1, R. L. Whistler and E. F. Paschall (Editors). Academic Press, New York.Google Scholar
  108. TOLEDO, R., STEINBERG, M. P., and NELSON, A. I. 1968. Quantitative determination of bound water by NMR. J. Food Sci. 33, 315–317.Google Scholar
  109. TOLLENS, B. 1883. On the behavior of dextrose to ammoniacal silver solution. Ber. Dtsch. Chem. Ges. 16, 921–924.Google Scholar
  110. TSUJISAKA, Y., FUKUMOTO, J., and YAMAMOTO, T. 1958. Specificity of crystalline saccharogenic amylase of moulds. Nature 181, 770–771.Google Scholar
  111. VAN’T HOFF, J. H. 1875. The formulas and structures in space. Bull. Soc. Chim. Fr. 23, 295–301.Google Scholar
  112. VOSE, J. R. 1977. Functional characteristics of an intermediate amylose starch from smooth-seeded field peas compared with corn and wheat starches. Cereal Chem. 54, 1141–1151.Google Scholar
  113. WARD, JR., K. 1969. Cellulose. In Symposium on Foods: Carbohydrates and Their Roles. R. W. Schultz (Editor). AVI Publishing Co., Westport, CT.Google Scholar
  114. WATSON, S. A. 1964. Determination of starch gelatinization temperature. In Methods in Carbohydrate Chemistry, Vol. 4, R. L. Whistler and M. L. Wolfrom (Editors). Academic Press, New York.Google Scholar
  115. WHISTLER, R. L. 1965. Fractionation of starch. In Starch: Chemistry and Technology, Vol. 1, R. L. Whistler and E. F. Paschall (Editors). Academic Press, New York.Google Scholar
  116. WHISTLER, R. L. 1969. Pectins and gums. In Symposium on Foods: Carbohydrates and Their Roles. H. W. Schultz, R. F. Cain, and R. Wrolstad (Editors). AVI Publishing Co., Westport, CT.Google Scholar
  117. WHISTLER, R. L., and HILBERT, G. E. 1945. Separation of amylose and amylopectin by certain nitroparaffins. J. Am. Chem. Soc. 67, 1161–1165.Google Scholar
  118. WHITE, A., HANDLER, P., SMITH, E. L., HILL, R. L., and LEHMAN, I. R. 1978. Principles of Biochemistry. 6th Edition. McGraw-Hill Book Company, New YorkGoogle Scholar
  119. WOLFROM, M. L. 1969. Mono-and oligosaccharides. In Symposium on Foods: Carbohydrates and Their Roles. H. W. Schultz, R. F. Cain, and R. Wrolstad (Editors). AVI Publishing Company, Westport, CT.Google Scholar
  120. WOLFROM, M. L., and EL KHADEM, H. 1965. Chemical evidence for the structure of starch. In Starch: Chemistry and Technology, Vol. 1, R. L. Whistler and E. F. Paschall (Editors). Academic Press, New York.Google Scholar
  121. WURZBURG, O. B, and SZYMANSKI, C. D. 1970. Modified starches for the food industry. J. Agric. Food Chem. 18, 997–1001.Google Scholar
  122. ZASLOW, B. 1965. Crystalline nature of starch. In Starch: Chemistry and Technology, Vol. 1, R. L. Whistler and E. F. Paschall (Editors). Academic Press, New York.Google Scholar

Copyright information

© The AVI Publishing Company, Inc. 1983

Authors and Affiliations

  • Frank A. Lee
    • 1
  1. 1.New York State Agricultural Experiment StationCornell UniversityGenevaUSA

Personalised recommendations