starch plants
DESCRIPTION
Starch plants. Starch granule in plant cell. Cassava starch. Canna starch. Mung bean starch. Barley & Wheat starches; large A granules: 20-25 m (disk shape) small B granules: < 10 m (spherical/irregular shape). Starch granule structure. - PowerPoint PPT PresentationTRANSCRIPT
![Page 2: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/2.jpg)
Starch granule in plant cell
![Page 3: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/3.jpg)
![Page 4: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/4.jpg)
![Page 5: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/5.jpg)
![Page 6: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/6.jpg)
![Page 7: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/7.jpg)
Cassava starch
Canna starch
Mung bean starch
![Page 8: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/8.jpg)
![Page 9: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/9.jpg)
Barley & Wheat starches;•large A granules: 20-25 m (disk shape)•small B granules: < 10 m (spherical/irregular shape)
![Page 10: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/10.jpg)
![Page 11: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/11.jpg)
Starch granule structure
Semi-crystalline structure-Amorphous phase (gel phase)-Crystalline phase (15-45%)
The granule structure is due to amylopectin, and based on a super helical structure in which the
double helices wind around each other
![Page 12: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/12.jpg)
Growth Ring
![Page 13: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/13.jpg)
Granule structure
![Page 14: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/14.jpg)
![Page 15: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/15.jpg)
Granule structure
Cluster
![Page 16: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/16.jpg)
![Page 17: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/17.jpg)
A-, B-, and C- chain of amylopectin
A-chain: those that are linked to the rest of the molecule only through their reducing endsB-chain: those that are linked to the rest of the molecule
through their reducing ends but, in addition, are branched at a C-6 position in one or more of their glucose residuesC-chain: is the one that bears the reducing end group
![Page 18: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/18.jpg)
Amylopectin Helix
Hybrid amylose/amylopectin helix
V-amylose helix
Free lipid
Free amylose
15 nm
6 nm
4 nm
![Page 19: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/19.jpg)
![Page 20: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/20.jpg)
1. Composition of raw materials (all values as percentage)
Source Starch Moisture Protein(N6.25)
Lipids Fiber Starch (as drysubstance)
Potato 17 78 2 0.1 1 77Maize 60 16 9 4 2 71Wheat 64 14 13 2 3 74
Tapioca 26 66 1 0.3 1 77Waxymaize
57 20 11 5 2 71
Composition of raw materials
Starch VS Flour
![Page 21: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/21.jpg)
Composition of Starch
Major components: starchAmylose (15-30 %)Amylopectin (70-85%)
Minor components:Lipids (0.1-1.0%)Protein (0.1-0.4 %)Phosphorus (0.005-0.08 %, 50-800
ppm)
![Page 22: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/22.jpg)
Composition of Starch
Starch composition
Starch Moisture65%RH,
20 C
Lipids(% d.s.)
Protein(% d.s.)N6.25
Phosphorus(% d.s.)
taste&odorsubstances
Potato 19 0.1 0.1 0.08 LowMaize 13 0.8 0.35 0.02 HighWheat 13 0.9 0.40 0.06 High
Tapioca 13 0.1 0.10 0.01 very lowWaxymaize
13 0.2 0.25 0.01 Medium
RH = relative humidity of the atmosphered.s. = Dry substanceN = Nitrogen content
![Page 23: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/23.jpg)
Amylose
Starch Molecules
![Page 24: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/24.jpg)
Amylopectin
![Page 25: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/25.jpg)
![Page 26: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/26.jpg)
180/162
![Page 27: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/27.jpg)
Reducing end
Reducing end
![Page 28: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/28.jpg)
Amylose
-linear polymer containing 500-5,000 glucose units-extent of branching varies from 5-20 per molecule-forms inclusion complex with iodine and various organic compounds (butanol, fatty acids, phenol, surfactants, hydrocarbon,..)-Molecular size: potato, tapioca > maize, wheat-content: maize, wheat> potato, tapioca
![Page 29: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/29.jpg)
![Page 30: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/30.jpg)
Chain length (glucose unit)
Number of helix turns
color
12 2 None
12-15 2 Brown
20-30 3-5 Red
35-40 6-7 Purple
>45 9 Blue
![Page 31: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/31.jpg)
Amylopectin
-highly branched structure-branch chain length: DP 10-60 units. (aver. DP 22-28)-the glucose units with an alpha-1,6 linkage are the branching points and make up about 5% of the total glucose units-branches of amylopectin are arranged in a cluster-cluster; alternating regions of ordered tightly packed parallel glucan chains and less ordered regions composed mainly of branch points-OH groups tend to attract each other (H-bond) and thus preventing the dissolution of starch granules in cold water-MW of amylopectin is about 1000 times of MW of amylose
![Page 32: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/32.jpg)
Amylose and amylopectin contents and degree of polymerization (DP)
Starch Amylose Amylopectin Average DP amylose
Average DP amylopectin
Potato 21 79 3,000 2,000,000 Maize 28 72 800 2,000,000 Wheat 25 72 800 2,000,000
Tapioca 17 83 3,000 2,000,000 Waxy maize 0 100 - 2,000,000
![Page 33: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/33.jpg)
Minor Components
-tuber (potato) and root (tapioca) starches contain a small percentage of lipids (≈ 0.1%)-common cereal starches (maize, wheat, rice, sorghum) contain 0.8-1.0% lipid)-Fatty acid substances in cereal starches are predominantly free fatty acids (palmitic, linoleic, oleic in maize starch)/phospholipids (in wheat starch)-have a tendency to become rancid on storage
1. Lipids
![Page 34: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/34.jpg)
Tend to reduce the swelling and solubilization of cereal granules
-lipids form complex with amylose
> 125C are required to disrupt the organized native amylose-lipid complex structure in cereal starch granules
![Page 35: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/35.jpg)
![Page 36: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/36.jpg)
2. Proteins-Tuber and root starches contain ≈ 0.1% proteins -Cereal starches (maize, wheat) contain ≈ 0.2-0.4% proteins-have a tendency to foam
3. Phosphorus-in cereal starches; mainly present as phospholipids-tapioca starch contain a low amount of phosphorus compounds.-Potato starch contains as appreciate amount of chemically bound phosphate groups (at C-6 of amylopectin, 1 phosphate group per 200-400 glucose units).
![Page 37: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/37.jpg)
![Page 38: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/38.jpg)
![Page 39: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/39.jpg)
B-type pattern is typical to tuber and root starches (Hoover, 2001) and is characterized by a small peak at 5.6, only one peak at 17 and a doublet at 22 and 24. Mung bean and cassava starch, displayed A–type pattern (a doublet at 17 and 18 and a single peak at 23). Even cassava is a root starch, but has been shown A-type (or CA -type in some reports)
![Page 40: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/40.jpg)
- Amylopectin double helical chains can either form the more open hydrated Ty
pe B hexagonal crystallites or the dens er Type A crystallites, with staggered m
onoclinic packing , dependent on the pl ant source of the granules. Type A is fo und in most cereals with Type B being f
ound in some tubers and high amylose cereal starches.
![Page 41: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/41.jpg)
![Page 42: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/42.jpg)
Starch Properties
Swelling and Gelatinization
• Native starches are insoluble in water (below gelatinization temp.) due to H-bond
In cold water “limited reversible swelling”
![Page 43: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/43.jpg)
Swelling and Gelatinization
“irreversible loss of the crystallites in the granules, all molecules in granule are accessible to water and will swell irreversibly”
Gelatinization
Conditions:-Heat and excess water-dissolve in solvents; alkali. DMSO, CaCl2 at
25 C
![Page 44: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/44.jpg)
Semi-crystalline native granule
Swollen amorphous granule
Heat
Heat + Shear
Gelatinization
Pasting
Cooling
Short term storage
Amylose retrogradation (gelation)
Crystallization of amylose-lipid complex
long term storage Amylopectin retrogradation
Starch Conversion
![Page 45: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/45.jpg)
Heating starch in water; sequence of events
1. Swelling begins in the least organized, amorphous, intercrystallite regions
2. As this phase swell, it exerts a tension on the neighboring crystallites and tend to distort them
3. Further heating leads to uncoiling/dissociation of double helical regions and break-up of crystallite structure. Liberated amylopectin chains become hydrate, excerting increased stress on the remaining crystallites.
4. Smaller, linear amylose molecules diffuse out of the swollen granule
5. Further heating and hydration weaken the granule and a sol results
![Page 46: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/46.jpg)
2. ลักษณะของเจลแป้งก่อนขึน้รูปฟลิ์ม
รูปท่ี 18. ลักษณะเมด็แป้งพุทธรกัษากินได้พนัธุไ์ทยมว่ง
![Page 47: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/47.jpg)
รูปท่ี 19 ลักษณะของเจลแป้งเมื่อให้ความรอ้นท่ี 8 00C นาน 5 (ซา้ย), 20(กลาง) และ 60(ขวา) นาที
รูปท่ี 110 ลักษณะของเจลแป้งเมื่อให้ความรอ้นท่ี 1000C นาน 5 (ซา้ย), 20(กลาง) และ 60(ขวา) นาที
![Page 48: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/48.jpg)
Heating of starch
![Page 49: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/49.jpg)
Molecular solubilization of starch
• starches cooked at 95 C for one hour may still contain highly swollen, hydrated starch aggregates. True solubilization of all starch substance occur normally at 100-160 C • Tuber, root and waxy starches can be cooked to a completely dissolved state at about 100 C • Maize starch required about 125 C • amylomaize starch about 150 C
![Page 50: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/50.jpg)
Viscosity rise at the pasting peak is due to;
1. Loss of water from the continuous phase to the inside of starch granules
2. Migration of amylose or other solubles from the granules into the continuous phase
3. Increasing size of the starch granules as they occupy more and more volume in the liquid phase
![Page 51: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/51.jpg)
![Page 52: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/52.jpg)
Behavior of amylose in solution (retrogradation)
![Page 53: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/53.jpg)
Factors affecting the retrogradation of
starch• amylose/amylopectin ratio• amylose/amylopectin size and structure• starch concentration• temperature• other components (lipids)
![Page 54: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/54.jpg)
Maize starch pastes and solutions retrograde ralatively quickly -high amylose (28%) -small molecular size of amylose -high lipid (0.8%)
amylose-lipid complex reduces hydration capacity
Potato starch has low tendency to retrograde
-low amylose (21%)
-high MW of amylose
-low lipid (0.1%)
![Page 55: Starch plants](https://reader033.vdocument.in/reader033/viewer/2022061610/56815be8550346895dc9dc5a/html5/thumbnails/55.jpg)
Stabilization
Preventing retrogradation (esterification/etherification)