Title : Fundamentals of starch technology
Abstract:
Starch is reserve energy stored by plant for its own use or that of its progeny. Cellulose is structural component of plant physical. It is a polymer of β-D-glucose and linked by full of β (1à4) linkages, it is linear, unbranched polysachharide. Starch is a biopolymer of α-glucose. It consists of two polymers, one is straight chain (amylose) and another is branched one (amylopectin). The branched one consists of α (1à4) and α (1à6) linkages of α Glucose. Depending on the chain length, the colour of the complex of amylose with iodine varies from brown to blue colour. Staling of the bread is due to the retrogradation of linear polymers during baking. Among the starches, there are different types like cereal starches, pulse starches, tuber starches, root starches and each of them behave differently w.r.t their properties. All the grain products are mainly due to the respective starches present with those grains. In nature, starch exists as granules and each starch has its own size and shape. We also discuss, that starch consists of two molecules. One is small in size and linear, viz. amylose molecules and another is larger in size viz. amylopectin molecule which is branched one. Linear molecules have their own properties and branched one will also have their own properties. Among the starches we have genetic starches will be discussed individually. Isolation of starches from various sources will also be discussed. varieants like amylo maize (50-80% starch) , wrinkled pea starch (80% starch). Properties of these will be discussed.
