Table of Contents

Fascinating and unique industrial opportunities 3; Preface 7; The starch granule, effects of crystallinity and surface on derivatization 13; Structural elements, surface layers 14; Channels, pores and voids 16; Changing the surface, active surface spots 18; Surface substitution 19; Hydrolysis 21; Ghosts 21; Substituent distribution 21; Drying of starch, never dried starch 23; Derivatization in aqueous alcohols 27; A: native starch 27; Carboxymethylation 28; Cationization 29; Hydroxyethylation 29; Esterification 29; Cross-linking 29; Hydrophobic starch 29; Hydrolysis 30; Oxidation 31; Physical modification 31; Enzymatic conversion 32; Derivatization in aqueous alcohols 33; B: Pre-cooked starches 33; Preparation of cold water soluble starch slurries in aqueous alcohol 34; Chemical derivatization 34; Physical modification 34; Reactions at low temperature 35. Application of granule swelling inhibitors in derivatization 37; Swelling inhibitors, inorganic salts 37; Side effects 39; Organic swelling inhibitors 39; Amylose inclusion complexes 41; Synergistic effects 47; Carbohydrate oxidation with oxygen, varieties on the Spengler- and Pfannenstiel reactions 51; Spacers 59; The phosphate group in sugar- and starch phosphates as nucleophile 63; Acetoacetylation of starch and cellulose 67; Cellulose 69; Polyvinylalcohol and other alcohols 70; Derivatization with mixed anhydrides 73; Derivatization with alkyl sulfates 81; Cyanamide, a reagent with potential 89; Urea and starch derivatization 93; Starch and sugar derivatives with amidoxime and hydroxamic acid groups 99; Ester migration in carbohydrates 105; Unusual carbohydrate esters, ferulic-, gallic- and lactic acid esters 109; Ferulic acid esters 109; Gallic acid esters 112; Lactic acid esters 116; Super absorbents based on starch 121. The application of enzymes involved in starch derivatization:; Some recent developments 129; Application of hydrolases 129; Application of transferases 133; Application of lyases 137; Application of oxidoreductases 137; Application of isomerases 139; The application of peroxidases 143; General 143; Cross-linking of pectins by peroxidase action 145; Enzymatic cross-linking of proteins 145; Peroxidases for the improvement of bread 146; Removing phenol with horseradish 147; Improve your washing with fungal enzymes 147; Lignin peroxidase and bio-pulping 148; The application of haloperoxidases for the preparation of glucosone 149; Oxidation of alcohols with chloroperoxidases 149; Derivatisation of starch with peroxidases 149; Some interesting oligosaccharides 153; Raffinose 153; Lactosucrose 155; Oligosaccharide phosphates 156; Various 157.