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Starch
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)
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