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Enzymes in the starch and sugar industries

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Enzymes in Food Processing

Abstract

Starch is a polysaccharide that occurs in the organs of plants. Indeed, it is the second most abundant compound synthesised by plants (cellulose being the first) and is found in a granular form. These granules are deposited as a reserve food supply to be used during dormancy, growth or germination. The size and shape of starch granules varies according to the source of the starch. Commercial sources of starch are usually the storage organs of plants such as the seeds of cereal grains (rice, corn, wheat and sorghum), roots (tapioca) and tubers (potato).

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Authors
  1. L. F. J. Woods
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  2. S. J. Swinton
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Editor information

Editors and Affiliations

  1. University of Nottingham, UK

    G. A. Tucker (Reader in Applied Biochemistry) (Reader in Applied Biochemistry)

  2. Harris (Ipswich) Ltd, Suffolk, UK

    L. F. J. Woods (Technical Manager) (Technical Manager)

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© 1995 Springer Science+Business Media Dordrecht

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Woods, L.F.J., Swinton, S.J. (1995). Enzymes in the starch and sugar industries. In: Tucker, G.A., Woods, L.F.J. (eds) Enzymes in Food Processing. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2147-1_8

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  • DOI: https://doi.org/10.1007/978-1-4615-2147-1_8

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5897-8

  • Online ISBN: 978-1-4615-2147-1

  • eBook Packages: Springer Book Archive

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