1. Lecture XIII Starch Technology
Lecture #13 - Starch Technology - Two lectures in one, actually

2. Starch I Intro/History I Biosynthesis History Consumption
Energy reserve for plants
Product of photosynthesis
Assimilation starch
Reserve starch
History
Consumption

3. Starch I Intro/History II Biosynthesis History Consumption
Energy reserve for plants
Product of photosynthesis
Assimilation starch
Reserve starch
History
Consumption

4. Starch I Intro/History II Biosynthesis History Consumption
Energy reserve for plants
Product of photosynthesis
Assimilation starch
Reserve starch
History
Consumption

5. Starch Consumption (Foods)
CONSUMPTION OF STARCHES
IN FOODS BY END USE (%)

6. Starch II
Classification
By Source
By Processing Method
Manufacturing

7. Classification by Source
Starch II
Classification by Source

8. Classification by Process
Starch II
Classification by Process

9. Corn Starch - Wet Milling
4 main fractions
of the corn kernel
1. Germ
2. Fiber
3. Gluten
4. Starch

10. Kernals 1 2 3
Corn Oil 4 5 6 7

11. Schematic diagram of a clarifier and a separator
                                                                                                                                      

12. Starch II Manufacturing Comercial Forms Pearl - from drier Powder
“Lump” - aggregates
Dried, precooked (pregelatinized)

13. Starch III
Structure & Composition
Glucose Polymer
Amylose
Amylopectin

14. Starch (Amylose), considered as a condensation polymer of glucose

15. Pea 60

16. hilum
Schematic model of starch granule organization. Dotted line = amylose molecule, solid line = amylopectin molecule (T. Kasemsuwan & J. Jane, 1994)

17. ^ ^ ^ ^ ^ ^
Structrue of molecules in layer of a starch granule. Thickened areas represent micelles produced by association of chains
hilum

18. Starch Granules I Size = 2-100 m - i.e., 0.002 - 0.1mm
Tapioca Granules
Wheat Granules
Size = m - i.e., mm
1 g starch = 1x109 granules!
1 granule = 1013 molecules!
Potato Granules

19. Starch Granules II
Rice Granules
Corn Granules

20. Micrograph of Potato Starch Granules -->
Starch Granules III
Micrograph of Potato Starch Granules -->
Micrograph of Potato Starch Granules (polarized light shows Maltese Cross) -->

21. Amylose Fractions Showing the Helical Structure

22. Starch III Clathrates Model of an iodine-filled amylose helix
(Rundle, Foster, and Baldwin, 1944)

23. Starch III Clathrates Structure & Composition Glucose Polymer Amylose
Diagrammatic representation of a complex of a fatty acid molecule inside a segment of an amylose helix (Whistler & BeMiller, CHO Chem for Fd Scientists)

24. Starch III Structure & Composition Glucose Polymer Amylose Amylopectin
Clathrates
Analytical use
Amylopectin

25. Amylopectin Branching
<-- 1,6 Linkage
Amylopectin
1,4 Linkage ^^^
Amylopectin
Amylopectin Branching

27. Starch IV
Properties
Digestibility
Gelatinization

28. Starch IV (Digestability)
a-Amylase activity on Amylopectin, with formation of Dextrins of low MW (Advances in Enzymol., 12, 390 (1951))

29. Starch IV (Digestability)
Limit Dextrin is left
b-Amylase activity on Amylopectin, with formation of Maltose and a high MW Limit Dextrin (Advances in Enzymol., 12, 394 (1951))

30. Starch IV Properties Digestibility Gelatinization (definition)
“The irreversible swelling of starch granules under the influence of heat and/or chemicals in an aqueous medium to give a starch paste.
During the swelling process amylose tends to leach from the starch granules and the amylopectin becomes fully hydrated. Viscosity rises and is at a peak when the granules are hydrated to their maximum extent and are in close contact with their neighbors. If heating (and/or mixing) continue, the granules then rupture, collapse and fragment.” (Nat’l Starch)

31. Gelatinization (general)
Starch IV
Gelatinization (general)

32. Amylose chains
(Whistler & BeMiller, CHO Chem for Fd Scientists)

33. Additional heat and/or shear Retrogradation or “Setback”
Gelatinization
Additional heat and/or shear vs
Especially Amylose
Retrogradation or “Setback”
Cooling
Gelation

34. Starch IV Properties Digestibility Gelatinization (general)
Retrogradation

35. Starch IV Properties Digestibility Gelatinization (general)
Retrogradation
“Fingerprinting” starches

36. Torque
Recorder
Sensor
Thermoregulator
Container Bowl
Stirrer
Heating Element
Cooling Probe
Bowl Rotating Motor

39. “Setback”
Peak Vis
Cooking Ease
Stability
D Stability

40. Potato
Tapioca
Waxy
Corn
Wheat
Changes in native starch during processing (Hndbk of HCs, CRC Press, 2000)

41. Starch V Physical Usage Forms Dry Gelatinized Molecular dispersion
Dry film

42. Starch V Properties of Starch Forms Dry I Gelatinized
Molecular dispersion
Dry film

43. Starch V Properties of Starch Forms Dry II Gelatinized
Molecular dispersion
Dry film

44. Starch V Properties of Starch Forms Dry II Gelatinized
Molecular dispersion
Dry film

45. Starch V Properties of Starch Forms Dry II Gelatinized
Molecular dispersion I
Lipophilic starches
Starch Alkenylsuccinates
Emulsions
Encapsulation

46. Starch V Properties of Starch Forms Dry II Gelatinized
Molecular dispersion II
Lipophilic starches
Starch Alkenylsuccinates
Emulsions
Encapsulation

48. Starch V Properties of Starch Forms Dry II Gelatinized
Molecular dispersion
Dry films

49. Starch V Properties of Starch Forms Dry films II Vary Properties
soluble, insol, adhesives
Applications
Binding agents
Adhesives
Coatings
(all for paper, textile, adhesive, food, & pharmaceutical industries)

50. Starch VI (Gelatinized)
Effect of other food ingredients I
Effect of different sugars on gelatinization of 5% cornstarch in 100oC water bath

51. Starch VI (Gelatinized)
Effect of other food ingredients II
Effect of different concentrations of sucrose on gelatinization of 5% cornstarch in 100oC water bath

53. Starch VI (Gelatinized)
Effect of other food ingredients III
pH Effect on breakdown of Cornstarch

54. Starch VI (Gelatinized)
Effect of other food ingredients IV
Hofmeister or lyotropic series (in order of increasing hydration and tendency to raise gelatinization temp.)
Cations:
NH4+ < K < Na < Li < Mg
Anions: SCN < I < Br < NO3 < Cl < acetate
< CO3 < SO4

55. Starch VI (Gelatinized)
Effect of Processing Variables
Mixing (shear)
Temperature
Combos of above

56. Starch VI (Gelatinized)
Effect of Processing Equipment

57. Starch VII Modification of Starch
Treatments on Starch
Unmodified vs Modified
Pregelatinization
Plant Breeding
Fractionation
Chemical Modification

58. Starch VII Modification of Starch
Treatments on Starch
Unmodified vs Modified
Pregelatinization
Plant Breeding
Fractionation
Chemical Modification

59. Starch VII Modification of Starch

60. 1 3 2 5 4 6

61. Starch VII Modification of Starch
Treatments on Starch
Unmodified vs Modified
Pregelatinization
Plant Breeding
Fractionation
Chemical Modification

62. Starch VII Modification of Starch
Treatments on Starch
Unmodified vs Modified
Pregelatinization
Plant Breeding
Fractionation
Chemical Modification

63. Starch VII Modification of Starch
Treatments on Starch
Unmodified vs Modified
Pregelatinization
Plant Breeding
Fractionation
Chemical Modification

64. Starch VIII Modification of Starch
Types of Modified Starch
Bleached
Converted
Thin Boiling
Dextrins
Derivatized

65. Chemical and biochemical modifications of starch
(Hndbk of HCs, CRC Press, 2000)

66. Starch VIII Modification of Starch
Types of Modified Starch
Bleached (“chlorinated”)
Use oxidizing agent (NaClO)
Whitens & sterilizes
Typical DS values:
for COO-
for
-C=O groups

67. Starch VIII Modification of Starch
Types of Modified Starch
Bleached
Converted (hydrolyzed)
Thin Boiling

68. Comparative vis ranges of different types of starches
Fluidity Scale

69. Starch VIII Modification of Starch
Types of Modified Starch
Bleached
Converted
Thin Boiling
Dextrins

70. Hydrolysis and repolymerization of starch
amylose
(anhydrous
conditions)
amylopectin

71. Starch VIII Modification of Starch
Types of Modified Starch
Derivatized Classification
Stabilized
Oxidized
Graft copolymer
Crosslinked
Starch Derivative = “chemically modified starch in which the chemical structure of some of the glu units has been altered”

72. Starch VIII Modification of Starch
Starch Derivatives (functional groups)
Esters (organic)
Ethers
Phosphate esters
Monostarch phosphate (monoester)
Distarch phosphate (polyester) - a.k.a., cross-linked starch, etc.

73. 0.0025% = breakdown reduced markedly 0.08% = peak vis never reached
Crosslinked Starches
0.0025% = breakdown reduced markedly
0.08% = peak vis never reached
Distarch Phosphate

74. ^ = Blocking action Starch granule structure Stabilization> >
X = Cross-linking
H = Hydrogen bonding
Micelles
Gel phase
Cross-linking to supplement hydrogen bonding in a starch granule
Stabilization> >
^ = Blocking action
O =Stabilizing agent
(Complements of NATIONAL STARCH)

75. Selected Characteristics Imparted by Modification of Starch

76. UsingModified Starches I Choosing a Starch - Important Factors

77. UsingModified Starches II Choosing a Starch - Important Variables
4. Filling

78. UsingModified StarchesIII Choosing a Starch - Recommendations
Consult w/ starch experts
Tech Service Reps
Tech Sales Reps
Fresh Samples
FDA Regulations
Code of Fed Regs
21 CFR

79. Benefits vs other Hydrocolloids
Digestible - Nutritive
User friendly-familiar, few dispersion problems
Good hot vis - for items served hot
Economical
Available
Consumer acceptance
Adjustable - can be modified to suit needs
Uses in dry as well as hydrated form
Variety of raw material sources - each producing unique starch products
Plethora of products available to choose from.

80. Liabilities vs other Hydrocolloids
Adds significant calories (4 Kcal/gm)
Need relatively high levels (4% and Higher)
Flavor masking
Retrogradation of unmodified starches
Generally give cloudy solutions
Susceptible to enzyme degradation