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Botanical Sources of Starch

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Starch Structure, Functionality and Application in Foods

Abstract

Native starch granules are mainly stored in the endosperm of cereals, parenchyma of tubers, and cotyledons of legume seeds. The wide range of botanical sources of starches lays a great foundation for their industrial production and applications. Starch occurs naturally as insoluble, semicrystalline granules, made up of amylose and amylopectin. The differences in the characteristics of amylose and amylopectin, and the way they are organized within granules, give rise to considerable variability in the size, shape, and functional properties of starch granules, between and within species. Starches from traditional harvested crops, tubers, and pulses have been extensively studied and used, while the new cultivars and novel sources are also receiving extensive attention due to some unique properties. This chapter gives a general overview of starch from several common crop plants (corn, wheat, cassava, sweet potato, rye, barley, oat, rice, and pulses) and novel sources (medicinal plants and fruits). The granular morphology, characteristics of amylose and amylopectin, crystalline structure, and some typical functional properties are summarized briefly.

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Acknowledgments

The authors gratefully acknowledge the financial support from the National Natural Science Foundation of China (31871796) and Natural Science Foundation of Tianjin City (17JCJQJC45600).

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Authors and Affiliations

  1. State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China

    Shujun Wang & Peng Guo

  2. School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China

    Peng Guo

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  1. Shujun Wang
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  2. Peng Guo
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Correspondence to Shujun Wang .

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  1. State Key Laboratory of Food Nutrition & Safety/School of Food Science & Engineering, Tianjin University of Science & Technology, Tianjin, China

    Shujun Wang

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Wang, S., Guo, P. (2020). Botanical Sources of Starch. In: Wang, S. (eds) Starch Structure, Functionality and Application in Foods. Springer, Singapore. https://doi.org/10.1007/978-981-15-0622-2_2

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