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StarchgelatinizationWikipedia,thefreeencyclopedia

Starchgelatinization
FromWikipedia,thefreeencyclopedia

Starchgelatinizationisaprocessofbreakingdowntheintermolecularbondsofstarchmoleculesinthe
presenceofwaterandheat,allowingthehydrogenbondingsites(thehydroxylhydrogenandoxygen)to
engagemorewater.Thisirreversiblydissolvesthestarchgranuleinwater.Wateractsasaplasticizer.
Threemainprocesseshappentothestarchgranule:granuleswelling,crystalordoublehelicalmelting,and
amyloseleaching.
Duringheating,waterisfirstabsorbedintheamorphousspaceofstarch,whichleadstoaswelling
phenomenon.[1]
Waterthenentersviaamorphousregionsthetightlyboundareasofdoublehelicalstructuresof
amylopectin.Atambienttemperaturesthesecrystallineregionsdonotallowwatertoenter.Heat
causessuchregionstobecomediffuse,theamylosechainsbegintodissolve,toseparateintoan
amorphousformandthenumberandsizeofcrystallineregionsdecreases.Underthemicroscopein
polarizedlightstarchlosesitsbirefringenceanditsextinctioncross.[2]
Penetrationofwaterthusincreasestherandomnessinthestarchgranulestructure,andcauses
swelling,eventuallysolubleamylosemoleculesleachintothesurroundingwaterandthegranule
structuredisintegrates.
Thegelatinizationtemperatureofstarchdependsuponplanttypeandtheamountofwaterpresent,pH,
typesandconcentrationofsalt,sugar,fatandproteinintherecipe,aswellasstarchderivatisation
technologyused.Sometypesofunmodifiednativestarchesstartswellingat55C,othertypesat85C.[3]
Thegelatinizationtemperatureofmodifiedstarchdependsonforexampleonthedegreeofcrosslinkingof
theamylopectin,thedegreeofacidtreatment,acetylation.Geltemperaturecanalsobemodifiedbygenetic
manipulationofstarchsynthasegenes.[4]Gelatinizationtemperaturealsodependsontheamountof
damagedstarchgranules.Thesewillswellfaster.Damagedstarchcanbeproduced,forexample,duringthe
wheatmillingprocess,orwhendryingthestarchcakeinthestarchplant.[5]Thereisaninversecorrelation
betweengelatinizationtemperatureandglycemicindex.[4]
Gelatinizationimprovestheavailabilityofstarchforamylasehydrolysis.Sogelatinisationofstarchisused
constantlyincookingtomakethestarchdigestableortothicken/bindwaterinrouxsauce,asoup.

Contents
1
2
3
4
5
6

Retrogradation
Pregelatinizedstarch
Determination
Seealso
References
Externallinks

Retrogradation
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Cooked,unmodifiedstarch,whencooledforalongenoughperiod,willthicken(orgel)andrearrangeitself
againtoamorecrystallinestructurethisprocessiscalledretrogradation.Duringcooling,starchmolecules
graduallyaggregatetoformagel.Molecularassociationsoccur:AmyloseAmyloseAmylose
AmylopectinAmylopectinAmylopectin.Amildassociationamongstchainscometogetherwithwaterstill
embeddedinthemolecule.Duetothetightlypackedorganizationofsmallgranulestarches,retrogradation
occursmuchmoreslowlycomparedtolargerstarchgranules.Highamylosestarchesrequiremoreenergyto
breakupbondstogelatinizeintostarchmolecules,leadingtoarigidandstiffgel.Amildassociation
amongstchainscometogetherwithwaterstillembeddedinthemolecule.
Duetostrongassociationsofhydrogenbonding,longeramylosemoleculeswillformastiffgel.[6]
Amylopectinmoleculeswithlongerbranchedstructure,increasesthetendencytoformstronggels.Granule
sizedonotdirectlyimpactstarchperformance,butitisoneofthemainfactorsaffectingstarch
gelatinizationandretrogradation.Highamylopectinstarcheswillhaveastablegel,butwillbesofterthan
highamylosegels.
Retrogradationrestrictstheavailabilityforamylasehydrolysistooccur.

Pregelatinizedstarch
Pregelatinizedstarchisstarchcookedandthendriedinthestarchfactoryonadrumdryerorinanextruder
makingthestarchcoldwatersoluble.Alsospraydryersareusedtoobtaindrystarchsugarsandlow
viscouspregelatinizedstarchpowder.

Determination
Asimpletechniquetostudystarchgelationisby
usingaBrabenderViscoamylograph.Itisa
commontechniqueusedbyfoodindustriesto
determinethepastingtemperature,swelling
capacity,shear/thermalstabilityandtheextentof
retrogradation.Undercontrolledconditions,
starchanddistilledwaterisheatedataconstant
heatingrateinarotatingbowlandthencooled
down.Theviscosityofthemixturedeflectsa
measuringsensorinthebowl.Thisdeflectionis
measuredasviscosityintorqueovertimevs.
temperature,andrecordedonthecomputer.The
viscoamylographprovidestheaudiencewiththe
beginningofgelatinization,gelatinization
maximum,gelatinizationtemperature,viscosity
duringholding,andviscosityattheendof
cooling.[7]

Diagramillustratingtheappearanceofvariousthermal
transitionsonaDSCcurve

DSCorDifferentialscanningcalorimetryis
anothermethodsindustriesusetoexamine
propertiesofgelatinizedstarch.Aswaterisheatedwithstarchgranules,gelatinizationoccurs,involvingan
endothermicreaction.[8]
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TheinitiationofgelatinizationiscalledtheTonset.Tpeakisthepositionwheretheendothermicreaction
occursatthemaximum.Tconclusioniswhenallthestarchgranulesarefullygelatinized,andthecurve
remainsstable.

Seealso
Dextrin
Modifiedstarch
Starch

References
1.Jenkins,PJ,andAM.Donald."Gelatinisationof
Starch:aCombinedSaxs/waxs/dscandSans
Study."CarbohydrateResearch.308(1998):133
147.Print.
2.Zobel,H.F.(1988),StarchCrystal
TransformationsandTheirIndustrialImportance.
StarchStrke,40:17.
doi:10.1002/star.19880400102
(https://dx.doi.org/10.1002%2Fstar.19880400102)
3.HansDieterBelitz,WernerGrosch,Peter
Schieberle,Foodchemistry,Edition3,Springer,
page:318323,year:2004,ISBN3540408185,
ISBN9783540408185
4.USapplication20080201807A1
(http://worldwide.espacenet.com/textdoc?
DB=EPODOC&IDX=US20080201807A1),Robert
JamesHenry&DanielLexEanWaters,
"GelatinizationTemperatureManipulation",
assignedtoSOUTHERNCROSSUNIVERSITY,
RuralIndustriesResearchandDevelopment
Corporation
5.StanleyP.Cauvain,LindaS.Young,Baking

5.StanleyP.Cauvain,LindaS.Young,Baking
problemssolved,WoodheadPublishing,page:25
26,year:2001,ISBN1855735644,ISBN9781
855735644
6.Hegenbart.S..Understandingstarchfunctionality.
Foodproduct.Web.1996
http://www.foodproductdesign.com/articles/1996/01/unders
starchfunctionality.aspx
7.http://www.brabender.com
8.http://www.siint.com/en/documents/technology/thermal_an

Externallinks
FoodResource,Starch,OregonStateUniversity(http://food.oregonstate.edu/learn/starch.html)
Cornstarchgelatinization,filmedwithmicroscope,Youtube(http://www.youtube.com/watch?
v=PbbnssHHO2k)
Retrievedfrom"https://en.wikipedia.org/w/index.php?title=Starch_gelatinization&oldid=705141933"
Categories: Starch Foodscience Chemicalbonding
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