Starch Phosphorylation for Functional and Industrial Applications

ISBN-13: 9783639108729 / Angielski / Miękka / 2008 / 92 str.

Mohamed Fawzy Ramadan Hassanien

Opis

Starch is an important determinant for the texture of many foodstuffs, and it is widely used in industrial applications as a thickener, stabilizer, gelling agent, and adhesive. The effects of starch are related to its gelatinization and retrogradation. The demand for increased per­formance of applications points out the limitations of starch. Modified starches were developed to overcome these shortcomings. The modification processes aim at changing the properties and the integrity of the starch granule, in order to modify its behavior in terms of gelatinization, and retrogradation. In the current research various types of starches (corn, rice and potato), corn amylase and corn amylopectin were phosphorylated, and their physicochemical properties were investigated. Modified starch with novel properties is anticipated to be used in many functional foods and pharmaceuticals. Biodegradable films were formulated from native and modified starch, and their solubilitys and biodegradable properties were investigated. Successful application of modified starch-based films in plastic manufacturing provides a number of benefits including clean environment, and cost savings.

O autorze

Dr. M. F. Ramadan is an Assistant Professor of Biochemistry
at Zagazig University, Egypt. He earned Ph.D in Food Chemistry at
Berlin Technical University, Germany (2004). He is an editorial
member of international journals and has published 50 articles in
international periodicals. In 2006, he awarded Abdul-Hamed Shoman
Prize for Young Researchers.