Name: BALLESTEROS, SAM G.
Date:
Section: BASA 4D
Part A. Recall & Understanding (Basic Knowledge)
1. Define starch and explain why it is considered a polysaccharide.
Starch is a carbohydrate that serves as the primary storage form of energy in plants. It is considered a
polysaccharide because it is made up of long chains of glucose molecules linked together by glycosidic
bonds. These chains can be linear (amylose) or branched (amylopectin), making starch a complex
carbohydrate.
2. What are the two main molecular components of starch? Compare their structures and properties.
Amylose: A mostly linear polymer of α-(1→4)-linked glucose units. It typically makes up 20–30% of
starch. Amylose tends to form helical structures, is less soluble in water, and contributes to gel
formation.
Amylopectin: A highly branched polymer with α-(1→4)-linked chains and α-(1→6) branch points every
24–30 glucose units. It makes up about 70–80% of starch. Amylopectin is more soluble, contributes to
viscosity, and is less prone to retrogradation compared to amylose.
3. List five botanical sources of starch and indicate their average starch content.
Corn (maize): ~72–73%
Potato: ~70–80%
Rice: ~75–78%
Wheat: ~60–65%
Cassava (tapioca): ~80–90%
4. Differentiate between native starch and modified starch.
Native starch: Starch in its natural form, directly extracted from plants without chemical or physical
modification. It has limited stability under heat, acid, or shear.
Modified starch: Starch that has been physically, enzymatically, or chemically altered to improve its
properties such as solubility, stability, thickening, or resistance to retrogradation.
5. Identify at least three industrial applications of starch outside of food.
Paper industry: Used as a binder, surface sizer, and coating agent.
Textiles: Improves fabric finishing and provides stiffness.
Bioplastics: Used to produce biodegradable packaging materials.
Part B. Analysis (Process & Properties)
1. Explain the gelatinization process step by step. Why does temperature matter?
At room temperature, starch granules are insoluble in cold water.
When heated in water, granules absorb water and swell.
At a critical temperature (gelatinization temperature, usually 60–80 °C depending on the starch),
hydrogen bonds break, amylose leaches out, and the granule structure collapses.
The mixture thickens into a viscous paste.
Temperature matters because below gelatinization temperature, granules remain intact; above it, they
fully swell and release polymers, which gives the thickening property.
2. Describe retrogradation and its effects on food products (e.g., bread staling).
Retrogradation is the process where gelatinized starch molecules, particularly amylose, realign and form
crystalline structures upon cooling. This causes water to be expelled and leads to firmness or staling in
products. Example: bread becomes hard and dry after storage due to starch retrogradation.
3. Discuss how starch granule size and shape affect its functionality in food systems.
Small granules (e.g., rice starch) provide smooth textures and are useful in baby foods or cosmetics.
Large granules (e.g., potato starch) swell more and give high viscosity, useful in sauces and gravies.
Shape also influences clarity and stability; for instance, potato starch produces a clearer paste than
cereal starches.
4. Compare waxy vs. non-waxy starches in terms of amylose/amylopectin content and uses.
Waxy starches: Almost 100% amylopectin, no amylose. They produce clear, stable, and non-gelling
pastes. Used in pie fillings, sauces, and frozen foods (resistant to retrogradation).
Non-waxy starches: Contain both amylose and amylopectin. They can gel and retrograde more easily.
Used in puddings, noodles, and bread where gel or firm texture is desired.
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5. Explain why modified starches are often preferred in the food industry (give at least two examples).
Modified starches have improved functional properties:
Example 1: Cross-linked starch – resists heat, acid, and shear, making it useful in canned foods and
sauces.
Example 2: Pre-gelatinized starch – dissolves in cold water, making it convenient for instant soups,
puddings, and baby foods.
Example 3: Acetylated starch – prevents retrogradation, useful in frozen foods.
References
BeMiller, J. N., & Whistler, R. L. (2009). Starch: Chemistry and technology (3rd ed.). Academic Press.
Copeland, L., Blazek, J., Salman, H., & Tang, M. C. (2009). Form and functionality of starch. Food
Hydrocolloids, 23(6), 1527–1534. [Link]
Ellis, R. P., Cochrane, M. P., Dale, M. F. B., Duffus, C. M., Lynn, A., Morrison, I. M., Prentice, R. D. M.,
Swanston, J. S., & Tiller, S. A. (1998). Starch production and industrial use. Journal of the Science of Food
and Agriculture, 77(3), 289–311. [Link]
JSFA38>[Link];2-D
Hoover, R. (2001). Composition, molecular structure, and physicochemical properties of tuber and root
starches: A review. Carbohydrate Polymers, 45(3), 253–267. [Link]
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Singh, J., Singh, N., Kaur, L., & McCarthy, O. J. (2003). Physico-chemical, rheological and morphological
characterization of starches from different botanical sources. Food Chemistry, 81(2), 219–231.
[Link]