Starch FDSC 400 Goals Starch structure Starch gelatinization

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Starch FDSC 400

Starch FDSC 400

Goals • • • Starch structure Starch gelatinization Modified starches Cellulose structure Cellulose ingredients

Goals • • • Starch structure Starch gelatinization Modified starches Cellulose structure Cellulose ingredients

Starch Composition • Amylose. Linear a-1, 4 glucose chain. DP: 180320, MW~106. Branch approximately

Starch Composition • Amylose. Linear a-1, 4 glucose chain. DP: 180320, MW~106. Branch approximately every 200 glucose units • Amylopectin. Linear a-1, 4 chain with an a-1, 6 branch approximately every 20 glucose units. MW~108 • Amylose: amylopectin ~ 1: 3 – Waxy starches all amylopectin – High amylose mutants up to 70% amylose

Amylose Structure

Amylose Structure

Amylopectin Structure

Amylopectin Structure

Amaranth starch (Bar: 1 µm) Arrowroot starch (Bar: 20 µm) Buckwheat starch (Bar:

Amaranth starch (Bar: 1 µm) Arrowroot starch (Bar: 20 µm) Buckwheat starch (Bar: 5 µm) Cassava starch (Bar: 10 µm) Corn starch (Bar: 10 µm) Oat starch (Bar: 5 µm) Potato starch (Bar: 50 µm) Rice starch (Bar: 2 µm) Kidney bean starch (Bar: 20 µm)

Granule Structure

Granule Structure

Amylopectin in Granules

Amylopectin in Granules

Visco/Amylo/Graph

Visco/Amylo/Graph

Visco. Amylo. Graph Viscosity heating constant temperature 65 o. C 30 o. C 90

Visco. Amylo. Graph Viscosity heating constant temperature 65 o. C 30 o. C 90 o. C Time

Starch Ingredients • • • Must be cooked Gel slowly Show syneresis Break down

Starch Ingredients • • • Must be cooked Gel slowly Show syneresis Break down under shear Break down under acid conditions Forms complexes

Modified Starches • Depolymerized – Acid etched – Acid hydrolyzed – Enzyme modified •

Modified Starches • Depolymerized – Acid etched – Acid hydrolyzed – Enzyme modified • Pregelatinized • Chemically modified – Stabilized – Cross linked

Cellulose Structure • b-1, 4 polyglucose • Very large molecule • Crystalline (hydrogen-bonded) and

Cellulose Structure • b-1, 4 polyglucose • Very large molecule • Crystalline (hydrogen-bonded) and noncrystalline regions

Cellulose Ingredients • Microcrystalline Cellulose • Carboxymethyl cellulose • Methyl cellulose and hydroxypropyl methyl

Cellulose Ingredients • Microcrystalline Cellulose • Carboxymethyl cellulose • Methyl cellulose and hydroxypropyl methyl cellulose

Starch Glycogen and Cellulose Starch Structure Starch isStarch Glycogen and Cellulose Starch Structure Starch is
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