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Understanding Basic Starch Technology

The document provides an overview of basic starch technology, covering topics such as native starch, the structures of amylose and amylopectin, gelatinization, and retrogradation. It explains the properties of starches from various sources, their molecular structures, and how these affect their behavior during cooking and cooling. Additionally, it includes contact information for further inquiries.

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suresh cs
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3 views16 pages

Understanding Basic Starch Technology

The document provides an overview of basic starch technology, covering topics such as native starch, the structures of amylose and amylopectin, gelatinization, and retrogradation. It explains the properties of starches from various sources, their molecular structures, and how these affect their behavior during cooking and cooling. Additionally, it includes contact information for further inquiries.

Uploaded by

suresh cs
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Basic Starch Technology

Topics

Basic Starch Technology

• Native Starch

• Structure of Amylose and Amylopectin

• Gelatinisation of starch

• Retrogradation
Native Starch

The sugars (dextrose)


produced during
photosynthesis are
converted to starch and
stored as a source of
energy
Native Starch

• Naturally occurring carbohydrate

• Found in seeds, stems and tubers


Native starch - Maize
•Starch 68%
GLUTEN •Protein 10.5%
STARCH
FIBRE
STARCH AND PROTEIN
•Oil 5%
GERM •Fibre 4.5%
•Ash 2%
•Soluble Sugars 10%
Amylose

Essentially a linear polymer. Illustrated as a straight chain although


it is often helical.
Amylose

• A well known attribute of amylose is the ability to form firm


gel structures after cooking and subsequent cooling
• This is evident in starches such as maize, wheat, rice and high
amylose starches from maize hybrids.
• This gel formation is due to retrogradation or “set back” of the
linear polymer
Amylopectin
Amylopectin

• This is a branched polymer that is the dominate polymer in most


starches
• Its “bush like” structure slows retrogradation and gel formation is
either prevented or delayed
• High amylopectin starches like waxy maize are non gelling and
form pastes exhibiting a long, cohesive texture
Amylose and Amylopectin Ratios

Type of starch Amylose Amylopectin Granule


% % size ave
Maize 26 74 14.3
Wheat 25 75 19.5
Rice 17 83 5.5
Potato 21 79 36
Cassava 17 83 14.0
Waxy Maize 1 99 14.3
High Amylose 70 30 9.8
Gelatinisation of starch

• Occurs as granules vary from 5 –


30 microns
• Inert – not soluble in water
• No adhesive power or binding
capacity
• Birefringence under polarised
light
Gelatinisation of starch

Water
– 4:1 Temperature
– for starch only
– 68 – 85°C
Time
– ± 15 minutes
Comparing different starches

• Granular size: the larger granules swell faster and have a


gelatinisation temperature 3oC lower than the smaller. Amylose:
Amylopectin ratio: the higher the amylose, the higher the
gelatinization temperature. Also determines the texture of cooked
starch.

• Amylose: Amylopectin molecular structure: The potato and


tapioca have a molecular weight so much higher than that of maize
that it actually makes it more difficult for the molecules to associate
- affects degree of retrogradation
Tracking Viscosity - Brabender
Retrogradation / Setback

• 26% solids cooked maize starch is opaque and short textured


• With time and decrease in temperature – viscosity increases

• Setback – reverse of gelatinisation - is a reaction that takes place


when the amylose chains realign themselves, causing the liquid to
gel and expel water from the polymer network - synerises

Gel at High Cloudiness at Low


Concentration Concentration
CONTACT DETAILS

FOR MORE INFORMATION PLEASE CONTACT


NKULI KHANYEZA
TECHNICAL SERVICES MANAGER
011 458 5000
[Link]@tongaat .com

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