PIABC Level 5 Diploma in Packaging

Technology

Topic- Reducing Solid in Starch

The granules of varying sizes and shapes that make up starch are formed of amylose

and amylopectin and display the "maltese cross" due to their semi-crystalline and amorphous

concentric layers. Different sources of starch exhibit diverse chemical compositions as well

as structural elements that affect its thermal characteristics. Long lateral chain amylopectin,

lipids, phosphorylated residues, and amylose interact with one another to prevent water

uptake. On the other hand, high levels of amylopectin, particularly those with short lateral

chains, allow hydration via hydrogen bonds to create gels with a propensity for

retrogradation. More surface area, surface pores, and channels in smaller starch granules

provide better water absorption. High levels of moisture improve the ability of starch

granules to expand, become viscous, and gelatinize. Knowing these characteristics enables

choosing the best starch for a certain end use.

 Figure 1: Starch granules

The various starch sources display various types of crystalline polymorphism.

Although tuber and high amylose starches have a B-type pattern, cereal starches exhibit an A-

type pattern. Starches from legumes, roots, some fruits, and stems have the C-type pattern,

whereas starches containing amylose complex by lipids and other chemicals have the V-type

pattern.

The amylose concentration, amylopectin chain length, lipid content, amylose-lipid

complexes, and starch granule size all have an impact on the solidity of starch granules. In the

starch granules, amylose and amylopectin combine to form a semi-crystalline structure made

up of crystalline and amorphous lamella. While the amorphous lamella is mostly made up of

less organized branching regions, the crystalline lamella is composed of parallel glucan

chains that are ordered and tightly packed. Moreover, industrial operations can alter the

degree of crystallinity, which can physically harm the structure of the starch. For instance, the

grinding procedure harms the starch granules physically. As a result of the creation of some

low molecular weight fragments, the crystalline amylopectin undergoes this transformation

into amorphous amylopectin.