Chapter 6
1. Define and/or identify:
Chapter 6
1. Define and/or identify:
| amylose amylopectin C chain B chain A chain waxy starches phytoglycogen high-amylose corn starches apparent amylose content hilum gelatinization gelatinization temperature (Tgel) range birefringence end-point temperature (BEPT) melting endotherm pasting paste granule ghost breakdown setback retrogradation converted products conversion acid-modified starch thinning distarch phosphate(starch phosphate diester) starch acetate hydroxypropylstarch instant starch pregelatinizaed starch cookup starch cold-water-swelling starch |
thin boiling starch dextrins transglycosidation (transglycosylation) dextrose equivalency (DE) maltodextrins corn syrup solids (glucose syrup solids) reversion corn syrups/glucose syrups amylase beta-limit dextrin debranching enzyme cyclodextrins (cycloamylases) clathrates guest molecules liquefaction high-fructose syrup/high-fructose corn syrup (HFS/HFCS) hydrogenated starch hydrolyzates (HSH) stabilized starch cross-linked starch monostach phosphate (starch phosphate monoester) acetylated starch starch octenylsuccinate oxidized starch resistant starch RS1 RS2 RS3 RS4 slowly digesting starch (SDS) |
2. Describe in general terms the a) shemical structure and b) molecular structure of amylose.
3. Describe in general terms the structure of amylopectin.
4. Write the Haworth structure for the following, or a similar, segment ofamylopectin:
5. Describe, using a diagram, what happens when a starch slurry (excess water) is heated with some shear.
6. Describe the process of amylose and amylopectin retrogradation based on polymer crystallization theory.
7. explain why amylose and amylopectin form complexes of different colors with iodine.
8. Describe the effects of plar lipids on starch pasting and starch pastes.
9. Describe the action of each of the following on a starch paste:
10. Describe the action of glucose isomerase.
11. Using equations, show the reactions involved in making:
12. Using a diagram, describe the effect of cross-linking starch on its cooking characteristics, including the effect of the degree of cross-linking.
13. Describe starch "stabilization."
14. Describe the most important reason for making stabilized starch.
15. Explain how pregelatinizaed and cold-water-swelling starches are made and the differences between the two.
16. List three reasons for using a pregelatinized starch in a formulation.
17. Describe DSC analysis of starch gelatinization and retrogradation.
18. Describe the method of measuring starch pasting behavior using and RVA or a Brabender viscoamylograph.
19. Outline the fate of carbohydrates with different absorption and digestion behaviors in the lower GI tract.
Web Authors: James R. Daniel, Ph. D. and
James N. BeMiller, Ph. D.
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