Front Cover -- Starch: Chemistry and Technology -- Copyright Page -- Contents -- Preface to the Third Edition -- List of Contributors -- Chapter 1 History and Future of Starch -- I. History -- 1. Early History -- 2. 1500-1900 -- 3. 1900-Present -- II. Development of Specialty Starches -- 1. Waxy Corn Starch -- 2. High-amylose Corn Starch -- 3. Chemically Modified Starches -- 4. Other Naturally Modified Corn Starches -- III. Other Products from Starch -- 1. Sweeteners -- 2. Ethanol -- 3. Polyols -- 4. Organic Acids -- 5. Amino Acids -- IV. Future of Starch -- 1. Two New Starches for Industry -- 2. Present American Companies -- V. References -- Chapter 2 Economic Growth and Organization of the US Corn Starch Industry -- I. Introduction -- II. Extent and Directions of Market Growth -- III. High-fructose Syrup Consumption -- IV. Fuel Alcohol -- V. Technical Progress -- VI. Plant Location -- VII. Industry Organization -- VIII. Effects of Corn Price Variability -- IX. International Involvement -- X. Future Industry Prospects -- XI. References -- Chapter 3 Genetics and Physiology of Starch Development -- I. Introduction -- II. Occurrence -- 1. General Distribution -- 2. Cytosolic Starch Formation -- 3. Starch Formed in Plastids -- III. Cellular Developmental Gradients -- IV. Non-mutant Starch Granule Polysaccharide Composition -- 1. Polysaccharide Components -- 2. Species and Cultivar Effects on Granule Composition -- 3. Developmental Changes in Granule Composition -- 4. Environmental Effects on Granule Composition -- V. Non-mutant Starch Granule and Plastid Morphology -- 1. Description -- 2. Species and Cultivar Effects on Granule Morphology -- 3. Developmental Changes in Average Starch Granule Size -- 4. Formation and Enlargement of Non-mutant Granules -- VI. Polysaccharide Biosynthesis -- 1. Enzymology.

2. Compartmentation and Regulation of Starch Synthesis and Degradation in Chloroplasts -- 3. Compartmentation and Regulation of Starch Synthesis in Amyloplasts -- VII. Mutant Effects -- 1. Waxy -- 2. Amylose-extender -- 3. Sugary -- 4. Sugary-2 -- 5. Dull -- 6. Amylose-extender Waxy -- 7. Amylose-extender Sugary -- 8. Amylose-extender Sugary-2 -- 9. Amylose-extender Dull -- 10. Dull Sugary -- 11. Dull Sugary-2 -- 12. Dull Waxy -- 13. Sugary Waxy -- 14. Sugary-2 Waxy -- 15. Sugary Sugary-2 -- 16. Amylose-extender Dull Sugary -- 17. Amylose-extender Dull Sugary-2 -- 18. Amylose-extender Dull Waxy -- 19. Amylose-extender Sugary Sugary-2 -- 20. Amylose-extender Sugary Waxy -- 21. Amylose-extender Sugary-2 Waxy -- 22. Dull Sugary Sugary-2 -- 23. Dull Sugary Waxy -- 24. Dull Sugary-2 Waxy -- 25. Sugary Sugary-2 Waxy -- 26. Amylose-extender Dull Sugary Waxy -- VIII. Conclusions -- IX. References -- Chapter 4 Biochemistry and Molecular Biology of Starch Biosynthesis -- I. Introduction -- II. Starch Synthesis in Plants: Localization -- 1. Leaf Starch -- 2. Starch in Storage Tissues -- III. Enzyme-catalyzed Reactions of Starch Synthesis in Plants and Algae and Glycogen Synthesis in Cyanobacteria -- IV. Properties of the Plant 1,4-α-Glucan-Synthesizing Enzymes -- 1. ADP-glucose Pyrophosphorylase: Kinetic Properties and Quaternary Structure -- 2. Relationship Between the Small and Large Subunits: Resurrection of ADPGlc PPase Catalysis in the Large Subunit -- 3. Phylogenetic Analysis of the Large and Small Subunits -- 4. Crystal Structure of Potato Tuber ADPGlc PPase -- 5. Supporting Data for the Physiological Importance of Regulation of ADPGlc PPase -- 6. Differences in Interaction Between 3PGA and Pi in Different ADPGlc PPases -- 7. Plant ADPGlc PPases can be Activated by Thioredoxin -- 8. Characterization of ADPGlc PPases from Different Sources.

9. Identification of Important Amino Acid Residues Within the ADPGlc PPases -- 10. Starch Synthase -- 11. Branching Enzyme -- 12. Other Enzymes Involved in Starch Synthesis -- V. Abbreviations -- VI. References -- Chapter 5 Structural Features of Starch Granules I -- I. Introduction -- II. Granule Architecture -- 1. An Overview of Granule Structure -- 2. Molecular Organization of Crystalline Structures -- 3. Crystalline Ultrastructural Features of Starch -- 4. The Supramolecular Organization of Starch Granules -- III. The Granule Surface -- 1. Starch Granule Surface and Chemistry and Composition -- 2. Surface-Specific Chemical Analysis -- IV. Granule Surface Imaging -- 1. Granule Imaging by SEM Methods -- 2. Principles of AFM -- 3. Sample Preparation for AFM Imaging of Granular Starch -- 4. Surface Detail and Inner Granule Structure Revealed by AFM -- 5. Interpretation of AFM Images with Respect to Granule Structure -- 6. Discussion of Granule Surface Imaging by Scanning Probe Microscopy (SPM) -- 7. Future Prospects of SPM of Starch -- V. A Hypothesis of Starch Granule Structure: The Blocklets Concept -- VI. Location and State of Amylose Within Granules -- VII. Surface Pores and Interior Channels of Starch Granules -- VIII. Conclusions -- IX. References -- Chapter 6 Structural Features of Starch Granules II -- I. Introduction -- II. General Characteristics of Starch Granules -- 1. Granule Shapes, Sizes and Distributions -- 2. Porous Structures of Starch Granules -- 3. Shapes of Gelatinized Starch Granules -- III. Molecular Compositions of Starch Granules -- 1. Amylopectin and Amylose -- 2. Intermediate Material and Phytoglycogen -- 3. Lipids and Phospholipids -- 4. Phosphate Monoesters -- IV. Structures of Amylose and Amylopectin -- 1. Chemical Structure of Amylose -- 2. Single Helical Structures (V-Complexes) of Amylose.

3. Double Helical Structures of Amylose -- 4. Chemical Structure of Amylopectin -- 5. Cluster Models of Amylopectin -- 6. Effects of Growing Temperature and Kernel Maturity on Starch Structures -- V. Locations of Molecular Components in the Granule -- VI. References -- Chapter 7 Enzymes and Their Action on Starch -- I. Introduction -- II. Amylases -- 1. Action of Endo-Acting α-Amylases -- 2. Action of Exo-Acting β-Amylases -- 3. Amylases Producing Specific Maltodextrin Products -- 4. Action of Isoamylases -- 5. Archaebacterial Amylases -- 6. Action of Cyclomaltodextrin Glucanosyltransferase -- III. Relation of Structure with Action of the Enzymes -- 1. Relation of Structure with Action of Endo-Acting α-Amylases -- 2. Structure and Action of Soybean β-Amylase -- 3. Structure and Action of Glucoamylases -- 4. Specific Amino Acids at the Active-Site Involved in Catalysis and Substrate Binding -- 5. Structure and Function of Domains in Amylolytic Enzymes -- IV. Mechanisms for the Enzymatic Hydrolysis of the Glycosidic Bond -- V. Action of Amylases on Insoluble Starch Substrates -- 1. Action of α-Amylases on Amylose-V Complexes and Retrograded Amylose -- 2. Action of Amylases with Native Starch Granules -- VI. Inhibitors of Amylase Action -- VII. Action of Phosphorylase and Starch Lyase -- 1. Plant Phosphorylase -- 2. Starch Lyase -- VIII. Enzymic Characterization of Starch Molecules -- 1. Determination of the Nature of the Branch Linkage in Starch -- 2. Identification and Structure Determination of Slightly Branched Amyloses -- 3. Formation of β-Amylase Limit Dextrins of Amylopectin and Determination of their Fine Structure -- IX. References -- Chapter 8 Structural Transitions and Related Physical Properties of Starch -- I. Introduction -- II. Starch Structure, Properties and Physical Methods of Analysis.

1. Ordered and Amorphous Structural Domains (See Also Chapters 5 and 6) -- 2. Physical Properties of Starch in Water -- III. State and Phase Transitions -- 3. Glass Transitions of Amorphous Structural Domains -- 4. Annealing and Structural Modifications by Heat-Moisture Treatments -- 5. Melting Transitions of Crystallites in Granular Starch -- 6. Gelation and Retrogradation of Starch and its Polymeric Components -- 7. Phase Transitions and Other Properties of V-Structures -- IV. References -- Chapter 9 Corn and Sorghum Starches: Production -- I. Introduction -- II. Structure, Composition and Quality of Grain -- 1. Structure -- 2. Composition -- 3. Grain Quality -- III. Wet-milling -- 1. Grain Cleaning -- 2. Steeping -- 3. Milling and Fraction Separation -- 4. Starch Processing -- 5. Product Drying, Energy Use and Pollution Control -- 6. Automation -- IV. The Products -- 1. Starch -- 2. Sweeteners -- 3. Ethanol -- 4. Corn Oil -- 5. Feed Products -- V. Alternative Fractionation Procedures -- VI. Future Directions in Starch Manufacturing -- 1. Continued Expansion into Fermentation Products -- 2. Biosolids as Animal Food -- 3. Processing of Specific Hybrids -- 4. New Corn Genotypes and Phenotypes via Biotechnology and Genetic Engineering -- 5. Segregation of the Corn Starch Industry -- VII. References -- Chapter 10 Wheat Starch: Production, Properties, Modification and Uses -- I. Introduction -- II. Production -- III. Industrial Processes for Wheat Starch Production -- 1. Conventional Processes -- 2. Hydrocyclone Process (Dough-Batter) -- 3. High-pressure Disintegration Process -- IV. Properties of Wheat Starch and Wheat Starch Amylose and Amylopectin -- 1. Large Versus Small Granules -- 2. Fine Structures of Amylose and Amylopectin -- 3. Partial Waxy and Waxy Wheat Starches -- 4. High-amylose Wheat Starch -- 5. A Unique Combination of Properties.

V. Modification of Wheat Starch.