Morphology, Chemical Structure, Properties and Applications of Wheat B-Starch

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F10%3A00024452" target="_blank" >RIV/60461373:22330/10:00024452 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

čeština

Original language name

Morfologie, chemická struktura, vlastnosti a možnost využití pšeničného B-škrobu

Original language description

Compared to other cereal or tuber starches, wheat starch has mainly two different types of granules, the so-called ?A-starch? and ?B-starch?, which are refined into two parts during starch processing. These types differ not only in a size or a shape butalso in a chemical structure of amylopectin, its arrangement in a granule, content of lipids and proteins. The chemical composition and structure influence on physico-chemical properties (specific surface, crystallinity, and gelatinization characteristics) and functionality of B-starch granules. Processing of B-starch (filtration, drying etc.) is problematic for these small particles. Nevertheless the challenge for other using of B-starch has been taken up in designs of new technological processes. Hence B-starch becomes to be a valuable raw material in other processes. Examples of its application in enzymatic process producing syrups, tailor-made starches, for flavour carriers, baking, extrusion, last and not least for biodegradable po

Czech name

Morfologie, chemická struktura, vlastnosti a možnost využití pšeničného B-škrobu

Czech description

Compared to other cereal or tuber starches, wheat starch has mainly two different types of granules, the so-called ?A-starch? and ?B-starch?, which are refined into two parts during starch processing. These types differ not only in a size or a shape butalso in a chemical structure of amylopectin, its arrangement in a granule, content of lipids and proteins. The chemical composition and structure influence on physico-chemical properties (specific surface, crystallinity, and gelatinization characteristics) and functionality of B-starch granules. Processing of B-starch (filtration, drying etc.) is problematic for these small particles. Nevertheless the challenge for other using of B-starch has been taken up in designs of new technological processes. Hence B-starch becomes to be a valuable raw material in other processes. Examples of its application in enzymatic process producing syrups, tailor-made starches, for flavour carriers, baking, extrusion, last and not least for biodegradable po

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

<a href="/en/project/GA525%2F09%2F0607" target="_blank" >GA525/09/0607: Biodegradable composites based on B-starch for agriculture applications</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2010

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Chemické listy

ISSN

0009-2770

e-ISSN

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Volume of the periodical

104

Issue of the periodical within the volume

5

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

8

Pages from-to

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UT code for WoS article

000278253900004

EID of the result in the Scopus database

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