Starch as a functional component of food systems.
Starch and other carbohydrates of D-glucose series bind sodium ions but don't bind calcium ones. The affinity of beta-glucosides to sodium ions is much stronger than the affinity of D-glucose and of alpha-glucosides. Some other interrelations between the components of starch-containing food systems are briefly discussed.
D002236:Carbohydrate Conformation; D002351:Carrageenan / Q000032:analysis; D004040:Dietary Carbohydrates / Q000032:analysis*; D005504:Food Analysis; D005947:Glucose / Q000032:analysis; D006027:Glycosides / Q000032:analysis; D012964:Sodium / Q000032:analysis; D013213:Starch / Q000032:analysis*
D004040:Dietary Carbohydrates; D006027:Glycosides; D002351:Carrageenan; D013213:Starch; D012964:Sodium; D005947:Glucose