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Lesson 2 Structure and Properties of Starch
Lesson 2 Structure and Properties of Starch
PART 1:
STRUCTURE AND TECHNICAL PROPERTIES
OF NATIVE STARCH
Roots/Tubers
Potato
Arrowroot
Tapioca
Cereal
Corn
Waxy corn
Wheat
Rice
Waxy rice
Starch Granule
Linear component
of starch
Contains 1,4-
alpha-glucosidic
bonds
Molecular weight:
less than 0.5
million
Can form coils
which will trap
iodine and turn
blue
Amylose
Amylopectin
Branched
component of starch
Contains 1,4-alpha-
glucosidic as well as
1,6-alpha-glucosidic
bonds
Molecular weight:
50-500 million
Limited coiling
causes purplish-red
color when iodine
added
FUNCTION PROPERTIES OF STARCH
Sugar
Decreases gelatinization and amylose
release
harder gel
Acid
Decreases gelatinization by hydrolysis of
granules
Softer gel
Aging Gels
Syneresis (mức độ tách nước)
Loss of water from a gel
Amylose molecules pull together, squeezing water out
1. Ch e m i c a l m odi f i c at i on
Cross linking
Esterification Acid
t r e a t m e n t Oxidation
2. P h y s i c a l m odi f i c at i on
Heat- moisture t r e a t m e n t
Retrogradation
Pregelatinization
3. E n z y m a t i c m odi f i c at i on
1.Chemical modification
Etherification of native starch
E1440 Hydroxypropyl starch
Etherification of native starch
The food grade hydroxypropylated starches are generally prepared
by etherification of native starch with propylene oxide in the
presence of an alkaline catalyst.
Distarch phosphate
Cross-Linking Starch
Properties
Resists viscosity breakdown
Resists prolonged heating effects
Resists high shear rates
Resists high acid environments
Increased viscosity
Increased texture
To bind ingredients together & acting as a thickener for
soups.
Helping powdered foods, like powdered cheese sauce &
gravy, have a less lumpy consistency when mixed.
Serving as a fat substitute for low-fat foods.
Acting as an emulsifier & stabilizer for salad dressings in
order to keep oils from separating.
Oxidation
The major reactions of oxidation of starch include cleavage
of polymer chains and oxidation of hydroxyl groups to
carbonyl and carboxyl groups
Pregelatinization
Heat- moisture treatment
Irradiation and microwave
High pressure processing
Pregelatinized Starch
Fig 3.3:
Enzymatic modification of starch
Enzymatic modification of starch