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Name: Shiela Mae Baldo Date Performed Laboratory:

Schedule: 7:30-12:00 Submitted:

FT 304- Food Chemistry

Laboratory Exercise No.4

MICROSCOPIC EXAMINATION AND EFFECT OF DIFFERENT FACTORS

ON THE STRUCTURES OF STARCHES

ABSTRACT:

Starch is composed of amylose and amylopectin and deposited as granules of different

sizes and shapes with semi-crystalline and amorphous concentric layers that show the
‘maltese cross’. Starches from different sources show variable chemical composition as well
as the structure of their components that are involved in thermal properties. Amylose,
lipids, phosphorylated residues and long lateral chain amylopectin interact among them
avoiding water uptake. In contrast, high amylopectin contents, especially with short lateral
chains, allow hydration via hydrogen bonds to form gels with the tendency to
retrogradation. Smaller starch granules have a larger superficial area, surface pores, and
channels that enhance water uptake. High hydration increases the swelling, viscosity, and
gelatinization ability of starch granules. The knowledge of those properties allows the
selection of the most appropriate starch for a specific end use. This review discusses the
relationship between the physicochemical composition of the starch and their rheological
properties.

INTRODUCTION:

Starch is the major polysaccharide in plants (Hoseney, Citation1994). Chemically is

composed of two glucan polymers, amylose, and amylopectin. These polymers are
deposited in granules of different sizes, large A-, medium B- and small C-type, and shapes,
as disk-like and spherical (Singh, Singh, Isono, & Noda, Citation2010). The starch granules
are organized in semi-crystalline and amorphous concentric layers (Svihus, Uhlen, &
Harstad, Citation2005).

Starches of different sources and also each type of starch show variation in their chemical
composition (α-glucans, moisture, lipids, proteins and phosphorylated residues) and
structure of their components (Tester, Karkalas, & Qi, Citation2004), which are related to
the starch granules surface, hardness (Finnie, Jeannotte, Morris, Giroux, &
Faubion, Citation2010) and crystallinity (Ao & Jane, Citation2007). Amylose influences the
packing of amylopectin into crystallites and the organization of the crystalline lamella
within starch granules. This is important for properties related to water uptake as swelling
and gelatinization (Copeland, Blazek, Salman, & Tang, Citation2009). Also, the variation of
amylose content in starch with the same botanical source influences the granule size
distribution, the molecular characteristics of amylose and amylopectin (You &
Izydorczyk, Citation2002) and the functional properties such as paste temperature and
viscosity (Song & Jane, Citation2000). Another crucial factor that determines certain starch
properties is amylopectin chain length distribution (Copeland et al., Citation2009), which
varies according to the botanical source (Singh et al., Citation2010). Low molecular weight
amylopectin with long branched chains facilitates the formation of amylose-lipid helicoidal
complex (Li, Jiang, Campbell, Blanco, & Jan, Citation2008). In addition, starches with higher
amylose content are more exothermic and can form a more stable amylose-lipid complex
(Singh et al., Citation2010). This complex has an influence on the thermal properties and
gel formation (Copeland et al., Citation2009).

OBJECTIVE:

4. To determine the structure of different starches under the microscope.

5. To investigate the effect of pH and heat on starch structures.

MATERIALS:
Microscope Distilled water

Glass slide and coverslips Hydrochloric acid { HCI}

Wire loop Sodium hydroxide {NaOH}
Iodine solution Test tube
 Potato, cornstarch, and rice Test tube rack
Starch Bunsen burner

Dropper or pipette pH meter or pH indicator paper

 RESULTS AND DISCUSSION:

D. Microscopic Examination of starches

Sample Observation Microscopic Image

Under the microscope, all-

1. All- purpose flour purpose flour exhibit same
shape starch granules of
various sizes.

2. cornstarch Under the microscope,

cornstarch display
uniformly sized and shaped
granules, typically spherical
or oval in structure, with a
smooth surface texture.

Discussion:

Under the microscope, cornstarch and A all- purpose flour spherical, with some
granules having faceted sides (Fig. lA). It is difficult to make interpretations on
changes in radial swelling of these granules.
E. Effect of heat on starches

SAMPLE OBSERVATION MICROSCOPIC IMAGE

Under the microscope ,

1. All – purpose flour heating all- purpose flour
causes starch granules to
swell and exhibit
increased size.

2.Cornstarch Under the microscopic,

heating cornstarch causes
starch granules then the
sizes was small and same
size.

Discussion:

As you hydrate and heat cornstarch, the starch granules swell and soften, and they
lose their hard, crystalline structure. Eventually, those granules burst; amylopectin
leaches out into the surrounding water, and the mixture thickens. If that same
mixture is cooled, the mixture generally becomes thicker.
 Sample PH Observation Image

change color
{dark violet}
cornstarch A

Neutral

B change color
{ Light violet}

Acidic

C
No change

Alkaline

F. Effect of PH on starches
 Sample pH Observation Image

A Neutral Change color

(light violet)

All-Purpose flour
Acidic Change color
B (Dark violet)

C Alkaline No change

Discussion:

Increasing pH hydrolyzes the starch molecules and hence decreases the molecular
weight that leads to low viscosity. Considerable reduction in the viscosity of starch
solutions due to hydrolysis was suggested to be due to lower amylose content,
weaker interactions between molecules and also due to shear thinning.
QUESTIONS:

1. What is meant by gelatinization?

ANSWERS:

Gelatinization occurs when starch granules are heated in a liquid, causing them to
swell and burst, which results in the liquid thickening. [Note that gelatinization is
different from gelation which is the removal of heat, such as ice cream is set when it
is frozen.

2. What is a gel?

ANSWERS: Gels are colloids (aggregates of fine particles, as described above,

dispersed in a continuous medium) in which the liquid medium has become viscous
enough to behave more or less as a solid.

3. How would you identify the type of starch using a microscope?

ANSWERS:

Presence of hilum (core of the grain), lamellae (or growth layers), birefringence, and
extinction cross (a cross shape, visible on grains under revolving polarized
light) which are visible with a microscope and shape and size.

4. If you are given a starchy food items and you are asked to develop a
similar food product, what is the basic information you have to know?

ANSWERS:

 Ingredients: Understand the ingredients used in the original starchy

food item. This includes the types of starches, flours, grains, or other
ingredients used to achieve the desired texture, taste, and nutritional
profile.
 Texture and Structure: Analyze the texture and structure of the original
starchy food item. This includes its chewiness, crispiness, fluffiness, or
any other textural attributes. Understanding how the ingredients and
processing methods contribute to the texture is crucial.
 Nutritional Composition: Determine the nutritional composition of the
original starchy food item, including macronutrients (carbohydrates,
proteins, fats), micronutrients, fiber content, and caloric value.
  Cooking or Processing Methods: Identify the cooking or processing
methods used to prepare the original starchy food item. This includes
information on cooking temperatures, cooking times, mixing methods,
and any other processing steps involved.
 Flavor Profile: Consider the flavor profile of the original starchy food item,
including any seasoning, spices, or flavorings used. Understanding the balance of
flavors and how they contribute to the overall taste experience is important.
 Cultural or Dietary Preferences: Take into account any cultural or dietary preferences
associated with the original starchy food item. This could include preferences for
gluten-free, vegan, or other dietary considerations.
 Research: Conduct market research to understand consumer preferences and trends
related to similar food products. This can help ensure that the new product meets
consumer expectations and fills a gap in the market

5. For each starch , what amount of starch gave a firm moldable gel?

ANSWERS:

Starch gelatinization is the process where starch and water are subjected to heat, causing the starch
granules to swell. As a result, the water is gradually absorbed in an irreversible manner. This gives the
system a viscous and transparent texture.

6. How does sugar influence the physical properties { viscosity, firmness and moldability}
of starch gels?

ANSWERS:

Sucrose inhibits retro gradation, increases breaking strain and has a higher plasticizing effect,

7. How will you use the result in figuring out formation for sauces, granuels and
pudding?

ANSWERS:

Starch gelatinization is the process where starch and water are subjected to heat, causing the starch
granules to swell. As a result, the water is gradually absorbed in an irreversible manner. This gives the
system a viscous and transparent texture
REFERENCES

1. Sueng (2020) Amylose in starch: towards an understanding of biosynthesis, structure and function.
Tansley reviews. New Phytologist 228: 1490-1504. Doi: 10.1111/nph 16858

2. Blaszczak and G. ZLewandowicz (2020) Light Microscopy as a Tool to Evaluate the Functionality of
Starch in Food. Foods 9, 670.

3. Jagadeesan, I. Govindaraju and N. Mazumder (2020) An Insight into the Ultrastructural and
Physiochemical Characterization of Potato Starch: a Review. American J. of Potato Res. 97: 464-476.

4. Goedecke (2016) Why does Iodine turn Starch

Blue?https://www.chemistryviews.org/details/education/10128441/Why_Does_Iodine_Turn_Starch_Blu
e.html

5. Mozdy (2016) In the Tiny World of Starch Grains, Bigger is

Better. https://nhmu.utah.edu/BLOG/2016/08/08/TINY-WORLD-STARCH-GRAINS-BIGGER-BETTER

6. J.J.Provost, K.L. Colabroy, B.S. Kelly, Mark.A.Wallert (2016) The Science of Cooking – Understanding
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7. C. O’Neill and R. A. Field (2015) Frontiers in Bioengineering and Biotechnology – Mini Review.
Underpinning Starch Biology with in vitro Studies on Carbohydrate-Active Enzymes and Biosynthetic
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8. Coultate (2015) Food: The Chemistry of its Components. Royal Society of Chemistry; 6th edition.

9. C. Zeeman, J. Kossmann and A. M. Smith (2010) Starch: It’s Metabolism, Evolution, and
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10. Perez, P.M. Baldwin and D.J. Gallant (2009) Chapter 5 Structural Features of Starch Granules In
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11. K.A. McMahon (2004) Practical Botany – The Maltese Cross in Tested Studies for Laboratory
Teaching, Vol 25 (M.A. O’Donnell ed). Pages 352-357.

12. Pilling and A.M. Smith (2003) Growth Ring Formation in the Starch Granules of Potato Tubers. Plant
Physiology 132:365-371.

13. A.R. Cortella and M.L. Pochettino (1994) Starch Grain analysis as a Microscopic Diagnostic Feature in
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