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Starches ......... Amylopectin ......... Amylose .......... Structure ............ Pathway .......... Mutants ............ Enzymes .......... Clones ........... Modifications ............ Functionality .......... EnCapsulation ........... Processing

New starch functionalities can be made by genetic modifications as well as by chemical derivitization. A key property of starches is gelatinization. Starch functionality is measured in a variety of ways, such as an amylograph. CLICK BELOW

The new genetic-starches of the future will be improved for Gelatinization, Viscosity, Texture, Emulsification, Retrogradation, Temperature characteristics, Clarity of solutions, Binding, Stability in a wide range of pHs.