4.4 Starch and modified starches in food applications
4 min read•august 7, 2024
Starch, a crucial carbohydrate in food science, consists of and . These components give starch its unique properties, influencing , stability, and functionality in various food applications. Understanding starch structure is key to manipulating its behavior in cooking and processing.
Starch undergoes important transformations like and , affecting food quality and shelf life. offer enhanced functionality, allowing for improved stability, texture, and nutritional benefits in processed foods. These modifications expand starch's versatility in the food industry.
Starch Composition and Structure
Amylose and Amylopectin: The Building Blocks of Starch
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Starch consists of two main components: amylose and amylopectin
Amylose is a linear polymer of glucose units connected by α-1,4 glycosidic bonds
Amylose typically makes up 20-30% of starch granules and contributes to gel formation and film-forming properties (cornstarch)
Amylopectin is a branched polymer of glucose units with α-1,4 and α-1,6 glycosidic bonds
Amylopectin accounts for 70-80% of starch granules and provides structure and stability to starch (potato starch)
The ratio of amylose to amylopectin varies depending on the botanical source of the starch and influences its functional properties in food applications
Starch Granule Structure and Properties
Starch exists as granules, which are dense, semi-crystalline structures
Starch granules contain alternating amorphous and crystalline regions formed by the arrangement of amylose and amylopectin
The size, shape, and composition of starch granules vary among plant sources (wheat, rice, corn)
Starch granules are insoluble in cold water due to their compact structure and hydrogen bonding
When heated in the presence of water, starch granules undergo irreversible changes, leading to gelatinization
Starch Gelatinization and Retrogradation
The Gelatinization Process
Gelatinization occurs when starch granules are heated in the presence of water, typically between 60-70°C (140-158°F)
During gelatinization, water penetrates the starch granules, causing them to swell and lose their crystalline structure
As the temperature increases, amylose leaches out of the granules, increasing the of the starch suspension (thickening sauces and gravies)
Gelatinization is crucial for the development of texture, viscosity, and digestibility in starch-based foods (puddings, pie fillings)
Factors influencing gelatinization include starch type, water content, temperature, and the presence of other ingredients (sugar, fat)
Retrogradation and Staling
Retrogradation is the recrystallization of starch molecules after gelatinization, leading to the formation of a gel network
During retrogradation, amylose and amylopectin chains realign and form hydrogen bonds, resulting in a more ordered structure
Retrogradation is responsible for the staling of bread and the firming of starch-based gels over time (rice cakes)
The rate and extent of retrogradation depend on factors such as starch type, storage temperature, and moisture content
Retrogradation can be minimized by using modified starches, controlling storage conditions, or adding ingredients that interfere with starch recrystallization (emulsifiers)
Starch Hydrolysis and Digestibility
Starch is the breakdown of starch molecules into smaller units by enzymes or acid
Amylases, such as α-amylase and β-amylase, are enzymes that catalyze the hydrolysis of starch into maltose, glucose, and dextrins
The rate and extent of starch hydrolysis depend on factors such as starch type, granule size, and the presence of inhibitors (phytates, tannins)
is influenced by its structure, gelatinization state, and the presence of resistant starch
Slowly digestible and have lower glycemic responses and can provide health benefits (improved gut health, blood sugar control)
Modified Starches
Cross-Linked Starches
are modified by creating covalent bonds between starch molecules using bifunctional reagents (phosphorus oxychloride, sodium trimetaphosphate)
Cross-linking improves the stability and resistance of starch granules to high temperatures, shear, and acidic conditions
Cross-linked starches have higher gelatinization temperatures and reduced swelling compared to native starches
Applications of cross-linked starches include canned foods, salad dressings, and bakery fillings, where stability under harsh processing conditions is required
Pregelatinized Starches
are modified by pre-cooking and drying native starches, resulting in instant cold-water solubility
The pre-cooking process disrupts the crystalline structure of starch granules, allowing them to hydrate and swell rapidly in cold water
Pregelatinized starches provide instant thickening and texture without the need for heating (instant puddings, cold sauces)
The viscosity and texture of pregelatinized starch dispersions can be controlled by adjusting the degree of pregelatinization and particle size
Resistant Starches
Resistant starches are starch fractions that resist digestion in the small intestine and are fermented in the large intestine
There are four main types of resistant starch: physically inaccessible (RS1), granular (RS2), retrograded (RS3), and chemically modified (RS4)
Resistant starches can be used as functional ingredients to increase fiber content, lower glycemic response, and improve gut health (prebiotics)
Food sources of resistant starch include legumes, unripe bananas, and high-amylose starches (Hi-Maize)
Processing techniques, such as cooking and cooling, can increase the formation of resistant starch (potato salad, sushi rice)
Viscosity Modification
involves altering the thickening properties of starch to suit specific food applications
Acid-modified starches are treated with dilute acid to reduce their viscosity and improve clarity (fruit pie fillings)
Oxidized starches are treated with oxidizing agents (hydrogen peroxide, sodium hypochlorite) to reduce viscosity and improve whiteness (paper coating, textile sizing)
Thin-boiling starches are acid-modified starches with very low viscosity and high clarity, used in confectionery and beverage applications
Viscosity can also be modified by controlling the degree of starch hydrolysis using enzymes or acid, resulting in dextrins and maltodextrins with varying dextrose equivalents (DE)