The potential of starch
This is a study written as a part of the Agtech 2030-project, “Increased value at the starch-and cereal protein market”, which is a collaboration between Lantmännen and the University of Linköping within the framework of the innovation platform Agtech 2030, hosted by Linköping university. This conce...
| Autor principal: | |
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| Formato: | First cycle, G2E |
| Lenguaje: | sueco Inglés |
| Publicado: |
2020
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| Acceso en línea: | https://stud.epsilon.slu.se/16254/ |
| _version_ | 1855572715213160448 |
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| author | Norrman, Hanna |
| author_browse | Norrman, Hanna |
| author_facet | Norrman, Hanna |
| author_sort | Norrman, Hanna |
| collection | Epsilon Archive for Student Projects |
| description | This is a study written as a part of the Agtech 2030-project, “Increased value at the starch-and cereal protein market”, which is a collaboration between Lantmännen and the University of Linköping within the framework of the innovation platform Agtech 2030, hosted by Linköping university. This conceptual and literary based study concerns modification of wheat starch, one of many parts of the project from Agtech 2030. There are different methods of how to modify wheat starch with the emphasis in this paper on physical and chemical modifications. The study also gives examples of food applications of modified wheat starch. The result shows that the main difference between the two mentioned types of modifications are: (1) physical modifications change the starch on a granular level and does not require chemical agents. (2) Chemical modifications can change the molecular structure of the starch e.g. by substitution of hydroxyl groups on the glucose units of the starch molecules (amylose and amylopectin). (3) There are chemically modified starches that need to be classified as food agents, whereas physically modified starch in comparison can be labelled as an ingredient in food products. |
| format | First cycle, G2E |
| id | RepoSLU16254 |
| institution | Swedish University of Agricultural Sciences |
| language | Swedish Inglés |
| publishDate | 2020 |
| publishDateSort | 2020 |
| record_format | eprints |
| spelling | RepoSLU162542020-11-12T02:01:42Z https://stud.epsilon.slu.se/16254/ The potential of starch Norrman, Hanna Food science and technology This is a study written as a part of the Agtech 2030-project, “Increased value at the starch-and cereal protein market”, which is a collaboration between Lantmännen and the University of Linköping within the framework of the innovation platform Agtech 2030, hosted by Linköping university. This conceptual and literary based study concerns modification of wheat starch, one of many parts of the project from Agtech 2030. There are different methods of how to modify wheat starch with the emphasis in this paper on physical and chemical modifications. The study also gives examples of food applications of modified wheat starch. The result shows that the main difference between the two mentioned types of modifications are: (1) physical modifications change the starch on a granular level and does not require chemical agents. (2) Chemical modifications can change the molecular structure of the starch e.g. by substitution of hydroxyl groups on the glucose units of the starch molecules (amylose and amylopectin). (3) There are chemically modified starches that need to be classified as food agents, whereas physically modified starch in comparison can be labelled as an ingredient in food products. Den här studien är en del av projektet, ”Ökat förädlingsvärde på stärkelse- och spannmålsproteinmarknaden” tillhörande Agtech 2030, ett samarbete med Lantmännen och Linköpings Universitet. Detta arbete är en litteraturstudie om modifierad vetestärkelse, som är en del av många delar av projektet ur Agtech 2030. Det finns olika metoder för att modifiera vetestärkelse och i den här studien läggs det fokus på fysisk och kemisk modifiering. Studien belyser även exempel av hur modifierad vetestärkelse kan användas i olika livsmedel. Resultatet visar på att den huvudsakliga skillnaden på fysisk och kemisk modifiering är följande: (1) fysisk modifiering påverkar stärkelsegranulernas struktur och kräver inga kemiska tillsatser. (2) Kemisk modifiering kan ändra den molekylära strukturen av stärkelse t.ex. genom subsitution av hydroxylgrupper på glukosenheterna som bygger upp stärkelsemolekylerna (amylos och amylopektin). (3) Det finns kemiskt modifierade stärkelser som måste klassificeras som tillsatser, jämfört med fysiskt modifierad stärkelse som i livsmedel direkt kan betecknas som ingredienser. 2020-10-23 First cycle, G2E NonPeerReviewed application/pdf sv https://stud.epsilon.slu.se/16254/3/norrman_h_201111.pdf Norrman, Hanna, 2020. The potential of starch : different characteristics of modified wheatstarches and their use in food processing. First cycle, G2E. Uppsala: (NL, NJ) > Department of Molecular Sciences <https://stud.epsilon.slu.se/view/divisions/OID-425.html> urn:nbn:se:slu:epsilon-s-16254 eng |
| spellingShingle | Food science and technology Norrman, Hanna The potential of starch |
| title | The potential of starch |
| title_full | The potential of starch |
| title_fullStr | The potential of starch |
| title_full_unstemmed | The potential of starch |
| title_short | The potential of starch |
| title_sort | potential of starch |
| topic | Food science and technology |
| url | https://stud.epsilon.slu.se/16254/ https://stud.epsilon.slu.se/16254/ |