P000188, Stärkelse – Kemiska och fysikaliska egenskaper, 8.0 Hp
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Kursplan

Fastställd av: FUN-LTV, 2026-06-08
Giltig från och med : Andra halvår 2026 (2026-07-01)

Nivå

Forskarnivå

Ämne

Biologi

Betygsskala

Engradig skala

Kraven för kursens olika betygsgrader framgår av betygskriterier, som ska finnas tillgängliga senast vid kursstart.

Kursspråk

Engelska

Behörighetskrav

Mål

After the course the student should demonstrate the ability to:

• Describe the mechanisms of the chemical analysis methods used to characterize chemical structure of amylopectin and amylose, respectively.
• Give examples of physical parameters that are commonly used to describe starch, and describe how these parameters can be relevant for industrial applications of starch.
• Describe how to link starch chemical structure data to physical properties or genetic mutations.

Innehåll

The course is divided into five blocks including granular structure, molecular structure, rheology, thermo-analytical parameters and starch materials. Each block is carried out by studying relevant literature such as reviews, book chapters and other papers. The literature is discussed at video meetings. The student will take part in practical analysis of molecular structure as well as some physical properties. The results obtained from all characterizations will be analyzed by multivariate methods.
Pedagogical Form:
The course combines literature-based learning with extensive practical laboratory work focused on starch structure, functionality, and materials. The course is formally overseen by the course responsible, Mariette Andersson, who ensures overall coordination and structure of the course.
All scientific discussions, practical guidance, and laboratory-related instruction are carried out in close interaction with Roger Andersson. These online sessions cover analytical methods, experimental design, theoretical aspects of starch characterization, and relevant scientific literature, and are closely aligned with the challenges and problem-solving needs that arise during experimental work.
The course also includes two intensive weeks of in-person laboratory training in Uppsala, where students gain hands-on experience with experimental techniques, method optimization, and data collection under the guidance of Roger Andersson.

Literature:
The course literature may be updated or adjusted according to the specific needs and background of the participants, as well as relevant developments in the field.
BeMiller, J. N., & Whistler, R. L. (Eds.). (2009). Starch: Chemistry and technology (3rd ed.). Academic Press.
Phillips, G. O., & Williams, P. A. (Eds.). (2021). Handbook of hydrocolloids (3rd ed.). Woodhead Publishing.
Stephen, A. M., Phillips, G. O., & Williams, P. A. (Eds.). (2016). Food polysaccharides and their applications (3rd ed.). CRC Press.
Ratnayake, W.S. & Jackson, D.S. (2007). Thermal behavior of starches as measured by differential scanning calorimetry.
Biliaderis, C.G. (1991). The structure and interactions of starch with food constituents.
Zhu, J. et al. (2023). Effects of the Molecular Structure of Starch in Foods on Digestibility and Thermal Properties.
Averous, L. (2004). Biodegradable multiphase systems based on plasticized starch.
Xie, Q. et al. (2025). A Comprehensive Review of Starch: Structure, Properties and Applications.
Zhong, H. et al. (2025). The molecular mechanisms and new classification of resistant starch.
Pérez, S. & Bertoft, E. (2010). The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review.
Bertoft, E. (2017). Understanding starch structure: recent progress.
Doublier, J.-L. et al. (1987). A rheological investigation of cereal starch pastes and gels.

Examinationsformer

Approved oral seminar.

Ansvarig institution eller motsvarande

Institutionen för växtförädling

Kompletterande uppgifter

Övrig information

Theoretical part of the course.