Starch

1.	Native Starch
1.1.	Raw Materials
1.2.	Molecular Structure and Composition
1.3.	Biosynthesis and Structure
1.3.1.	Biosynthesis of Amylose, Amylopectin and Involved Enzymes
1.3.2.	Structure of the Starch Granule
1.4.	Physicochemical Properties
1.4.1.	X-Ray Patterns
1.4.2.	Rheological Properties
1.4.3.	Water Activity
1.4.4.	Amylose Complexes
1.5.	Composition of Native Starches
1.6.	Industrial Starch Production Processes
1.6.1.	Corn and Sorghum Starch
1.6.2.	Wheat Starch
1.6.3.	Potato Starch
1.6.4.	Rice Starch
1.6.5.	Tapioca Starch
1.6.6.	Arrowroot Starch
1.6.7.	Sago Starch
1.7.	Uses of Native Starches
2.	Modified Starches
2.1.	Physically Modified Starches
2.2.	Chemically Modified Starches
2.2.1.	Acid-Modified Starch
2.2.2.	Oxidized Starch
2.2.3.	Cross-Linked Starch
2.2.4.	Starch Esters
2.2.5.	Starch Ethers
2.2.6.	Cationic Starch
3.	Economic Aspects

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