Starch - Structural properties and variation
8 important questions on Starch - Structural properties and variation
What are the building blocks of starch?
- Amylose --> alpha,1-4 linked glucose, helical structure
- Amylopectin --> alpha-1,4 linked glucose backbone and alpha,1-6 glucose side chains, more branched
Why do potato and tapioca starches give a clear paste, while wheat and maize starches give a non-clear paste?
How are the amount of amylose and the tendency to retrograde related?
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In which ways can you modify starches? And what does it result in?
- Physical treatment --> soluble in cold water
- Cross-linking --> lower viscosity, less sensitive to acid, heat and shear
- Substitution (e.g. Acetyl esters and hydroxypropyl- and methyl esters) --> reduces the gelatinisation, increase viscosity, enhance clarity, inhibit retrogradation, reduce syneresis, improve thaw stability
- Hydrolysis --> lower viscosity
How can starches be modified?
What is the degree of substitution (DS)?
What is the maximum degree of substitution of starch?
What is the molar substitution (MS)? And why is it used?
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