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Structure and Physicochemical Properties of Starch

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Physical Modifications of Starch

Abstract

Starch is a major component of many food products. It is also an important industrial ingredient for many different applications. Understanding the composition, molecular and granular structure, and physicochemical properties of starch contributes to the processing of starch for different uses. There are great variations in properties and structure of starches from different sources. This chapter reviews the basics of starch structure and physicochemical properties, providing a fundamental basis to better understand the contents of the other chapters of this book.

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Author information

Authors and Affiliations

  1. School of Chemical Sciences, University of Auckland, Auckland, New Zealand

    Fan Zhu & Qian Xie

Authors
  1. Fan Zhu
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  2. Qian Xie
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Correspondence to Fan Zhu .

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Editors and Affiliations

  1. Department of Food Science & Engineering, Shanghai Jiaotong University, Shanghai, Shanghai, China

    Zhongquan Sui

  2. Institute of Nuclear Agricultural Science, Zhejiang University, Hangzhou, Zhejiang, China

    Xiangli Kong

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Zhu, F., Xie, Q. (2018). Structure and Physicochemical Properties of Starch. In: Sui, Z., Kong, X. (eds) Physical Modifications of Starch. Springer, Singapore. https://doi.org/10.1007/978-981-13-0725-6_1

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