Title: Starch: chemistry, microstructure, processing and enzymatic degradation Authors
Submitted to: CRC Press
Publication Type: Book / Chapter
Publication Acceptance Date: September 19, 2011
Publication Date: January 15, 2012
Citation: Imam, S.H., Wood, D.F., Chiou, B., Abdel Wahab, M., Orts, W.J. 2012. Starch: chemistry, microstructure, processing and enzymatic degradation. In: CRC Press, Taylor & Francis Group, editors. Starch-Based Polymeric Materials and Nanocomposites. New York, NY: p. 5-32. Interpretive Summary: Recent advances and USDA research contributing towards the progress on starch science and technology are highlighted in this book chapter. New and novel uses of starch and its derivatives would benefit American farmers and promote better farm economy.
Technical Abstract: Starch is recognized as one of the most abundant and important commodities containing value added attributes for a vast number of industrial applications. Its chemistry, structure, property and susceptibility to various chemical, physical and enzymatic modifications offer a high technological value which contributes enormously to both the food and non-food industries. Recent advances in processing technologies for starch and genetic manipulation to create new starch varieties having useful functionalities had a profound impact as many new products have been developed around starch as a feedstock for foods, chemicals, plastics and fuels. Recent progress in developing effective and efficient enzyme systems for starch bio-catalysis points to a considerable opportunity and scope for exciting industrial materials and the future of starch science and technology