1. Define and/or identify:

• A chain
• B chain
• C chain
• waxy starches
• high amylose starch
  
• gelatinization
• retrogradation
  
• pasting
• swelling power
  
• birefringence
• melting endotherm
• DE
• thin-boiling starch
• dextrins
• maltodextrins
• reversion
• corn syrups/glucose syrups
• HFCS
• cyclodextrin
• stabilized starch
• crosslinked starch
• distarch phosphate (starch phosphate diester)
• monostarch phosphate (starch phosphate monoester)
• pregelatinized starch
• cold-water-swelling starch
• starch octenylsuccinate
• starch acetate
• hydroxypropylstarch
• acetylated starch
• oxidized starch

2. Describe major enzymes involved in starch biosynthesis.
3. List at least 5 starch mutants of maize; indicate the enzyme deficiency for these mutants.
4. List at least 3 methods analyzing starch chain length distribution, briefly explain the mechanism . 
5. Describe in general terms the (a) chemical and (b) molecular structures of amylose and amylopectin.
6. Write the Haworth structure for the following segment of amylopectin:
 
7.  Using equations, show the reactions involved in making:

•     distarch phosphate
•     hydroxypropyl starch
•     starch acetate
•     starch octenylsuccinate

8.  Describe, using a diagram, what happens when a starch slurry (excess water) is heated with some shear.
9.  Using a diagram, describe the effect of crosslinking starch on its cooking characteristics, including the effect of the degree of crosslinking.
10. Describe starch "stabilization".
11. Describe the most important reason for "stabilization".
12. Describe the action of:

•     alpha-amylase
•     beta-amylase
•     glucoamylase/amyloglucosidase
•     debranching enzymes
•     isoamylase
•     pullulanase
•     cyclodextrin glucanotransferase

Web Authors: James R. Daniel, Ph. D. and James N. BeMiller, Ph. D.
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