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Starch

Starch. FDSC400. Goals. Starch structure Starch gelatinization Modified starches Cellulose structure Cellulose ingredients. Starch Composition. Amylose . Linear a -1,4 glucose chain. DP: 180-320, MW~10 6 . Branch approximately every 200 glucose units

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Starch

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  1. Starch FDSC400

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

  3. Starch Composition • Amylose. Linear a-1,4 glucose chain. DP: 180-320, 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

  4. Amylose Structure

  5. Amylopectin Structure

  6. 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)

  7. Granule Structure

  8. Amylopectin in Granules

  9. Visco/Amylo/Graph

  10. ViscoAmyloGraph heating constant temperature 65oC Viscosity 30oC 90oC Time

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

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

  13. Cellulose Structure • b-1,4 polyglucose • Very large molecule • Crystalline (hydrogen-bonded) and non-crystalline regions

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

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