Starches
Pages 13-24
DOI: https://doi.org/10.1094/1891127012.002
ISBN: 1-891127-01-2
Abstract
Topics Covered
- Microscopy
- Light Microscopy
- Scanning Electron Microscopy
- X-Ray Crystallography
- Viscosity-Based Measurements
- Other Measurements
- Swelling Power
- Starch Content
- Damaged Starch
- Amylose and Amylopectin Content
- Gelatinization
Introduction to Chapter
Starch appears as a white, powdery material to the naked eye. Over the years, however, instruments and methods have been developed that have led to a better understanding of the basic structure of starch and of the changes that take place in the presence of water, heat, or other food ingredients.
Microscopic analysis of starch has been used to study the structure of the granule and X-ray crystallography its crystalline structure. Instruments are available that measure the changes in viscosity that take place as starch solutions are heated; and procedures have been developed for determining swelling power, the starch content of cereal grains and food products, the level of starch damaged during the extraction and refining processes, and the amylose and amylopectin contents of starch samples. Techniques have also been developed for quantitating and evaluating gelatinization.
