Starch as a functional component of food systems
- 1 January 1985
- journal article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 29 (9) , 885-894
- https://doi.org/10.1002/food.19850290914
Abstract
Starch and other carbohydrates of D‐glucose series bind sodium ions but don't bind calcium ones. The affinity of β‐glucosides to sodium ions is much stronger than the affinity of D‐glucose and of α‐glucosides. Some other interrelations between the components of starch‐containing food systems are briefly discussed.Keywords
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