View
19
Download
0
Category
Preview:
DESCRIPTION
kbm
Citation preview
5/28/2018 Karbohidrat II
1/64
Carbohydrates
ADVANCED
FOOD CHEMISTRY
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
2/64
Starches, which are assembled from-glucose units, are soluble and
easily digested. Cellulose, synthesized from -glucose
units, is insoluble and cannot be
digested as a food source by mostanimals.
Structural Representation(Haworth Projection)
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
3/64
Disaccharides
Monosaccharides in the ring form can linktogether to form disaccharides or in greaternumbers to form polysaccharides.
Disaccharides are formed when twomonosaccharides are coupled together.
The coupling is of a specific type: an oxygenatom forms a bridge between the units coupled
together This oxygen atom must be part of an acetal or
ketal group.
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
4/64
Linkage of two monosaccharide moleculesto form the disaccharides such as maltose,lactose and sucrose. The linkages are
designated as alpha () or beta ()depending on the orientation of the -OHgroup at the number C1 forming the bond.
The linkage are called glycosidic linkagesand are know as alpha () or beta () 1-2,1-3, 1-4, and1-6.
Disaccharides
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
5/64
Disaccharides
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
6/64
Oligosaccharides
Formed when small numbers ofmonosaccharides are coupled together.
Example: raffinose, stachyose, fructo-oligosaccharides, maltodextrin
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
7/64
Polysaccharides
Starch (amylose & amylopectin)
Cellulose
Hemicellulose pectins, hydrocolloids
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
8/64
Starch
The primary source of stored energy inplants
It occurs in nature as water-insoluble
granules and is available in unlimitedquantities
The most common starches used in the
food industries are extracted either fromcereals or roots and tubers
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
9/64
Starch
Amyloplast (leucoplast): responsible for starchsynthesis
Hilum: where the synthesis of starch began
Starch is unique among carbohydrates because
it occurs naturally as discrete granules(orgrains), which is water-insoluble and is availablein unlimited quantities
The most common starches used in the food
industries are extracted either from cereals orroots and tubers
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
10/64
Starch
In addition to their nutritive value,starches are used to affect the propertiesof many foods
They are used in gelling, thickening,adhesion, moisture-retention, stabilising,film forming, texturising, etc.
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
11/64
Starch consists of two types of molecules, amylose(normally 20-30%) and amylopectin (normally 70-80%).Both consist of polymers of a-D-glucose units in theconformation (D-glucopyranose molecules).
In amylose these are linked -(14)-, with the ringoxygen atoms all on the same side, whereas inamylopectin about one residue in every twenty or so isalso linked -(16)- forming branch-points.
The relative proportions of amylose to amylopectin and -
(16)- branch-points both depend on the source of thestarch, e.g.amylomaizes contain over 50% amylosewhereas 'waxy' maize has almost none (~3%)
Starch
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
12/64
Starch Production in Food Industry
Corn starch is extractedfrom the kernel through aprocess of wet milling.
The process employstechniques of grinding,
screening andcentrifugation to separatepurified starch from fiber,oil and tightly boundprotein. (Fig. 1).
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
13/64
Amylopectin
A naturally occurring branchedpolymer of glucose found instarch whose linear portions areconnected by -1,4-glycosidiclinkages and the branch pointsare -1,6-glycosidic linkages
Amylose
A naturally occurring polymer ofglucose found in starch comprised
of anhydroglucose units with -1,4-glycosidic linkages in straightchain
http://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
14/64
Amylose/amylopectin ratio
Generally, about one part of amylose to everythree parts of amylopectin for normal grainsources
Waxy varieties contain 0% amylose and 100%amylopectin used in non-gelling starchapplications, starch-thickened frozen products,and many modified starches
High amylose varieties: 60-85% amylose, therest in amylopectin. Useful as binders and filmformers
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
15/64
The polymerization of glucose into amylose
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
16/64
The difference between amylose and cellulose
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
17/64
Polysacharides
Amylopectin
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
18/64
Structure of Amylopectin
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
19/64
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
20/64
Properties of starch components
Property Amylose AmylopectinGeneral structure Essentially linear Branched
Linkage - 1,4 - 1,4 and - 1,6
Average chain length 103 20-25Molecular weight
5/28/2018 Karbohidrat II
21/64
Specific characteristics to differ
among starch
Granule size and shape
Amylose content
Gelatinization temperatureViscosity and pasting properties
Setback or cold viscosity
Gel strength Paste clarity
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
22/64
Granules
This is the small (5-25 microns) grain-likeparticle in which amylose and amylopectinmolecules are deposited and stored by a
plant.
In the case of corn, they are located in theendosperm of the seed or kernel
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
23/64
H
H
HH
H
H
HH
Structure of Starch Granules
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
24/64
Granule size and shape
Starch granules come in a wide variety of sizes rangingfrom 3 microns to over 100 microns.
With some starches the granule size is polymodal,meaning the granules can be grouped into more than
one size range. Wheat starch, for example, has adistribution of both large and small granules.
Some granules exhibit their shape smoothly, whileothers are polyhedrons with a faceted surface.
Not directly related to functional properties, but ususeful information along with size for identification of thespecies
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
25/64
Corn Potato
Rice Tapioca
Starch Granules
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
26/64
Starch Granules
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
27/64
Starch GranulesMaltose cross(birefrigence)
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
28/64
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
29/64
Physical properties of starch from
various sources
Type ofstarch
Granuleshape
Granule size( )
Ratioamylose/
amylopectin
Gelatinization temp (oC)
Sago Cut ellipse 20-60 27:73 60-72
Rice Polygonal 3-8 17:83 61-78
Maize Polygonal 5-25 26:74 62-74
Potato Round 15-100 24:76 56-69
Tapioca Ovoid 5-35 17:83 52-64
Wheat Ellipse 2-35 25:75 52-64
Sweet potato Polygonal 16-25 18:82 58-74
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
30/64
Birefrigence
Indicates that starch granules are semi-crystalline
When ungelatinized starch is viewed undera microscope with a polarized light, theintact crystalline structure of the starchrefracts the light in a Maltose Cross
pattern
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
31/64
Starch-lipid interaction
Cereals commonly contain a high percentage of lipids(0.8-0.9%).
The lipid molecules may form a complex (helix) withamylose molecules.
Effects of lipid: Repress the swelling and solubilization of starch granules.
Increase the pasting temperature and reduce the water-binding-ability of the starches
Causes turbidity and starch pastes and starch solution
opaque/cloudy The oxidation of unsaturated lipidformation of undesirable
flavors
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
32/64
+
Dissolvedamylosemolecule
Free lipidmolecule
Amylose-lipidcomplex(helix)
Formation of amylose-lipid complex
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
33/64
Swelling and disorganization of starch granulesheated in water
When starch suspension is heated, the granulesabsorb water swell in size irreversibly.
Measures of starch gelatinization:
Swelling of granules
Increased viscosity
Increased translucency
Increased solubility
Gelatinization
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
34/64
Gelatinization
Starch gelatinization is the collapse of molecularorder within the starch granule manifested inirreversible changes in properties such asgranular swelling, native crystalline melting, lossof birefrigence, starch solubilization, increasedsuspension viscosity.
The point of initial gelatinization and the rangeof over which it occurs is governed by starch
concentration, method of observation, granuletype, and heterogeneities within the granulepopulation under observation.
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
35/64
Gelatinization temperature
The temperature range over which starchlosses its crystallinity in a watersuspension. Above this temperature range
starch rapidly swells and absorbs water tobecome a viscous or colloidal dispersion.
Gelatinization temperature range is
characteristics for each type of starch, thatis for each botanical sources
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
36/64
A. Starch granules prior toheating in excess water
B. Starch granules after heatingto a temperature that melts thecrystallites
C. The starch granules swellmore during processing becausethey absorbed more water, andare therefore more gelatinized.
D. Highly gelatinized starchgranules are ruptured due to over
processing. The starch granulescompletely disappear
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
37/64
Steps of starch gelatinization
Granules hydrate and swell to several times theiroriginal sizes
Granules lose their birefrigence (optical propertyof starch)
Clarity of the mixture increases Marked and rapid increase in consistency occurs
and reaches a maximum Linear molecules (amylose) dissolve and diffuse
from the ruptured granules Upon cooling, uniformly dispersed matrix forms
a gel or paste-like mass
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
38/64
Starch gelatinization, pasting,
gelling and retrogradation
The initial suspension of insoluble starch in watercontains crystalline amylose and amylopectin starchpolymers associating with each other via H-bondingwithin starch granules.
Heated starch undergoes gelatinization, losing its
crystalline order through melting and interpolymer H-bond breakage.
The system is a sol of low viscosity, consisting of a liquidcontinuous phase and a solid dispersed phase.
With continuous heating, the system becomes a paste,
and is less pourable due to an increase in viscosity asmolecular material enters the intergranule matrix whilethe granules become swollen with water.
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
39/64
As the gelatinized paste cools, an elastic, two-phase system forms consisting of a solidcontinous phase of mainly amylose polymersholding a liquid dispersed phase, water, through
intermolecular H-bonds
starch gels. The gelatinized starch regions of high amylose
content revert back to more crystalline structureduring storage retrogradation.
Retrograded starch expels water from its three-dimensional structure via syneresis, whichcauses gel shrinkage and increased starchpolymer intermolecular associations.
Starch gelatinization, pasting,
gelling and retrogradation
http://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
40/64
Viscosity and granular changes
during pasting
Time/Temperature
Viscosity
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
41/64
Relationship between starch gelatinization,
pasting, gelling and retrogradation
Raw, uncooked starch
granules heated in water Swelling is evident
H2O H2O
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
42/64
Relationship between starch gelatinization,
pasting, gelling and retrogradation
Gelatinization and pasting
are complete
H2O
Some granules have
collapse
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
43/64
Starch Gelatinization and Pasting,
Gelation, and Uglification
Go to Slide Show mode andclickto begin
http://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
44/64
Starch granules contain both linear amyloseand branched amylopectin.
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
45/64
Raw, uncooked starch granulesheated in water
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
46/64
Swelling is evident
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
47/64
Notice loss of amylosefrom the granules
Some granules have collapsed
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
48/64
Gelatinization and pasting are complete
Some granules have collapsed
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
49/64
Now we start to cool
Gelation
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
50/64
Notice areas of association. Theseare calledjunction zones
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
51/64
This picture is not yet complete as we havent
accounted for the water in the system.
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
52/64
water
water
water
waterwater
water
This is a starch gel
Uglification
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
53/64
WATER
This picture ignores swollen and collapsed granules
Junction zones will naturally enlarge over time or
in response to processes such as freezing.
Uglification
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
54/64
WATER
+ WATERof SYNERESISthat has beensqueezed out of the gel structure
The texture gets very ugly when this happens
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
55/64
Pasting
Pasting is the phenomenon followinggelatinization in the dissolution of starch.
It involves granular swelling, exudation of
molecular components from the granule,an eventual, total disruption of thegranules.
P fil f t h l ti i ti
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
56/64
Profile of starch gelatinization process
30 60 90 120 150150 180
1000
800
600
400
200
Corn
(40 g)
Potato (40 g)
Waxy sorghum (40 g)
50 65 80 95 95 80 65 50 50
0
Time (min)
Temperature (C)
Viscosit
y(BU)
Heating Cooling
Behaviour of Amylose in
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
57/64
Behaviour of Amylose insolution
The amylose moleculeswill re-associate intoaggregates andprecipitate at lowconcentrations or set toa gel at higher amyloseconcentrations
G l ti
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
58/64
Gelation
The formation of a gel from a cooled paste. A starch gel is rigid, thickened starch and water
mixture that has the properties of a solid. Starches with high amylose content form gels
more easily than do starches high inamylopectin.
Pastes derived from high amylopectin starchesare considered to be non-gelling but have a
gummy, cohesive texture. They are useful asthickening agents due to their ability to createan increase in viscosity.
G l ti
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
59/64
Gelation
Amylose is the glue that holds geltogether
Therefore, waxy starches do not gel.
They form thick, cooked pastes and arefrequently the starting materials in theproduction of modified food starch
R t d ti
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
60/64
Retrogradation
A process which occurs when the polymerscomprising gelatinized starch begin toreaasoaciate in an ordered structure.
In its initial phases, two or more amylose oramylopectin chains may form a simple juncturepoint which then may develop into moreextensively ordered regions
Retrogradation is especially evident whenamylose containing starches are cooled,resulting in water release (syneresis).
P t Cl it
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
61/64
Paste Clarity
Influenced by the retrogradation tendencyof the starch, which also affects thetexture of the cooked structure
Ruber, tuber, and waxy starches haverelatively low retrogradation tendenciesand provide clearer gels
Cereal starches retrograde easily and givegels with less clear to opaque
Properties of starch water pastes with nearly
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
62/64
Properties of starch-water pastes with nearly
the same maximum viscosity in viscometer
Starch%
(DB)
Cooked to max viscosity20 cooking beyond
maksimum
T (oC)Visc
(g-cm)
Gelstrength(g-cm)
T (oC)Visc
(g-cm)
Gelstrength(g-cm)
Potato 1.96 90 105 0 95 49 0Waxy corn 2.98 89 105 0 95 65 0
Tapioca 3.54 71 108 0 94 59 0
Corn 4.90 91 113 52 95 77 142
Rice 5.49 94 101 31 97 54 30
Wheat 6.44 92 105 345 94 62 440
Indicators of a proper starch cook
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
63/64
Indicators of a proper starch cook
Under-cook Poor clarity
Low viscosity
Thin
Poor shelf stability Starchy flavor
Birefringence/incompletelyswollen granules
Proper Cook Clear
Full viscosity
Short, spoonable
Optimum stability Clean flavor
Fully swollengranules
Over-Cook Clear
Low viscosity
Cohesive
Poor stability Clean flavor
Fragmentedgranules
Effect of ingredients and
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocument5/28/2018 Karbohidrat II
64/64
Effect of ingredients and
conditions on gelatinization
Sugars
Acids
Enzymes
http://www.avebe.com/website/avebe.nsf/0/FBE1EBBFB5A04573C1256A34003817FA?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/0026AA6BE0F996FBC1256A47003F77AE?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/743CB5D4B9D4380FC1256A340038125B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/5E63A11B669D917FC1256A3400380E6B?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/83BE3F1FA61AF086C1256CE700437A22?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/5D6349B670FBC829C1256A340038094E?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/50D19EADA657438CC1256A340038069F?opendocumenthttp://www.avebe.com/website/avebe.nsf/0/57A97601A630A6F5C1256A340038036C?OpenDocumenthttp://www.avebe.com/website/avebe.nsf/0/1A9F52EBC7264545C1256CE70052F741?OpenDocumentRecommended