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  • Starch

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    Kishan Koyani
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    The document discusses the structure and properties of starch, including its composition of amylose and amylopectin, how it forms granules, and how gelatinization occurs upon heating. It also examines different types of modified starches and provides an overview of cellulose structure and various cellulose-based ingredients. Images are included showing the microscopic structures of various starch granules.

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    The document discusses the structure and properties of starch, including its composition of amylose and amylopectin, how it forms granules, and how gelatinization occurs upon heating. It also examines different types of modified starches and provides an overview of cellulose structure and various cellulose-based ingredients. Images are included showing the microscopic structures of various starch granules.

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    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
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    Download as ppt, pdf, or txt
    696 views15 pages

    Starch

    Uploaded by

    Kishan Koyani
    The document discusses the structure and properties of starch, including its composition of amylose and amylopectin, how it forms granules, and how gelatinization occurs upon heating. It also examines different types of modified starches and provides an overview of cellulose structure and various cellulose-based ingredients. Images are included showing the microscopic structures of various starch granules.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as ppt, pdf, or txt
    of 15

    Starch

    FDSC400
    Goals
    • Starch structure
    • Starch gelatinization
    • Modified starches
    • Cellulose structure
    • Cellulose ingredients
    Starch Composition
    • Amylose. Linear -1,4 glucose chain. DP: 180-
    320, MW~106. Branch approximately every 200
    glucose units
    • Amylopectin. Linear -1,4 chain with an -1,6
    branch approximately every 20 glucose units.
    MW~108
    • Amylose: amylopectin ~ 1:3
    – Waxy starches all amylopectin
    – High amylose mutants up to 70% amylose
    Amylose Structure
    Amylopectin Structure
    Amaranth starch Arrowroot starch Buckwheat starch
    (Bar: 1 µm) (Bar: 20 µm) (Bar: 5 µm)

    Cassava starch Corn starch Oat starch


    (Bar: 10 µm) (Bar: 10 µm) (Bar: 5 µm)

    Potato starch Rice starch Kidney bean starch


    (Bar: 50 µm) (Bar: 2 µm) (Bar: 20 µm)
    Granule Structure
    Amylopectin in Granules
    Visco/Amylo/Graph
    ViscoAmyloGraph
    heating constant temperature

    65oC
    Viscosity

    30oC
    90oC

    Time
    Starch Ingredients
    • Must be cooked
    • Gel slowly
    • Show syneresis
    • Break down under shear
    • Break down under acid conditions
    • Forms complexes
    Modified Starches
    • Depolymerized
    – Acid etched
    – Acid hydrolyzed
    – Enzyme modified
    • Pregelatinized
    • Chemically modified
    – Stabilized
    – Cross linked
    Cellulose Structure
     -1,4 polyglucose
    • Very large molecule
    • Crystalline (hydrogen-bonded) and non-
    crystalline regions
    Cellulose Ingredients
    • Microcrystalline Cellulose
    • Carboxymethyl cellulose
    • Methyl cellulose and hydroxypropyl methyl
    cellulose

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