Amylose

Properties, Structure and Functions

Himjyoti Dutta (Herausgeber)

Buch | Hardcover

402 Seiten

2020
Nova Science Publishers Inc (Verlag)
978-1-5361-6932-4 (ISBN)

Infos

Amylose is the linear polymeric fraction of starch which has its unique characteristics leading to its specific role in the application of starches and its own. Amylose forms a significant proportion of the macromolecular structure of starch. Written by a selected team of international authors, including academicians and researchers with special expertise on starch chemistry, technology and functions, the book 'Amylose: Properties, Structure and Functions' is a unique approach to the multifaceted trends of amylose chemistry, properties, functionality and applications. Under the collaborative editorial guidance of Dr Himjyoti Dutta and Dr Sanjib Kr Paul, who are experienced in researches on starch, starch-based composite materials and other biomaterials, the book provides an overview of all the scientific and technological approaches on amylose. Traditional and recent analytical methods for amylose purification and characterization have been thoroughly discussed in this book. The role of amylose in major starch sources suggesting specific usage in food and other complex edible and non-edible matrices have been covered. Recent findings on its peculiar properties, directing it to the ever growing world of functional biopolymers have been discussed. Amylose polymorphism and complex formation with non-starch components have been elaborated for optimum knowledge dissemination on its potential use as nano-scale material for food, drug, nutraceutical and pharmaceutical industries. The editorial team, with the collaboration of authors throughout the globe, executed the idea of bringing a reference book on amylose in the name of 'Amylose: Properties, Structure and Functions'. The editors emphasized to include all the present day aspects of amylose to address the need of students, researchers and industry experts in a global perspective.

Inhalt

Preface; Origin, Structural and Functional Attributes of Amylose: An Overview; Traditional and Modern Methods of Amylose Isolation, Estimation, and Characterization; High Amylose Cereals: Starch Structure, Biosynthesis, and Commercial Applications; Influence of the Amylose Content in Processed Starch and Starchy Edible Materials; Amylose Content and Structures Relate to Digestibility of Starch; Amylose Inclusion Complexes; Use of Amylose in Composite Materials; Amylose Nanoparticles: Preparation, Characterization, and Properties; Application of Amylose and Amylose-Based Materials in Food, Medicine, Biological and Other Allied Fields; About the Editors; Index.

Produkt-Details

• Erscheinungsdatum: 02.04.2020
• Sprache: englisch
• Gewicht: 664 g
• Themenwelt: Naturwissenschaften ► Biologie ► Biochemie
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-10: 1-5361-6932-3 / 1536169323
• ISBN-13: 978-1-5361-6932-4 / 9781536169324
• Zustand: Neuware