Structures, physicochemical properties, and applications of amaranth starch

被引：32

作者：

Zhu, Fan ^{[1
]}

机构：

[1] Univ Auckland, Sch Chem Sci, Auckland, New Zealand

来源：

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 2017年 / 57卷 / 02期

关键词：

Amaranth starch; structure; property; modification; application; PANICULATES RAJGEERA STARCH; DIFFERENT BOTANICAL SOURCES; RHEOLOGICAL PROPERTIES; MOLECULAR-STRUCTURE; CHENOPODIUM-QUINOA; THERMAL-CHARACTERISTICS; FUNCTIONAL-PROPERTIES; CARBOXYMETHYL STARCH; PHYSICAL-PROPERTIES; COMPARATIVE ACCOUNT;

D O I：

10.1080/10408398.2013.862784

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Amaranth as a rediscovered new crop is becoming a research focus in the recent two decades. The major carbohydrate of some amaranth species is starch, which accounts up to around 60% of the dry grains. This review summarizes the present knowledge of the isolation, composition, structures, physiochemical properties, modifications, and applications of amaranth starches, and provides suggestions for research to further improve the utilization.

引用

页码：313 / 325

页数：13

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