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1. Amylopectin - Interactions with Lipids and Proteins
Sammanfattning : Starch is a common ingredient in many products, influencing properties such as viscosity, stability, sensory properties and appearance. These properties and how they change with time in the process called retrogradation are dependent on the structure of starch and its interaction with other components such as lipids and proteins. LÄS MER
2. Biodegradable Blends and Nanocomposite Films with Amylopectin, Poly(lactic acid) and Chitosan Matrices
Sammanfattning : Användningan av engångsförpackningar har ökat kraftigt de senaste åren. Den absolut största delen av dessa förpackningar tillverkars av oljebaserade plaster såsom polyetylen (PE) och polypropylen (PP). Dessa har även en oerhört lång nedbrytningstid, vilket gör det viktigt att finna mer miljövänliga alternativ. LÄS MER
3. Starch in Processed Potatoes -Influence of Tuber Structure, Thermal Treatments and Amylose/Amylopectin Ratio
Sammanfattning : The potato is one of our most important food crops, being sold in its natural state or processed into a wide range of products. Starch, by far the most abundant component in the tuber, is greatly affected by heat processing. LÄS MER
4. Characterisation of starch: development of analytical methods
Sammanfattning : Starch, comprised of amylose and amylopectin, is a very complex biopolymer. Different methods are therefore needed for the investigation of the molecular structures of amylose and amylopectin. In this thesis analytical methods have been developed and various techniques were combined for the characterisation of starch. LÄS MER
5. Retrogradation Properties of Starch
Sammanfattning : The main purpose of this thesis was to examine various factors influencing starch retrogradation. The reassociation events of starch, which are closely linked to the staling of bakery products, were mainly studied by thermal analysis. Some aspects of starch gelatinization are also included. LÄS MER