STARCHES

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MISRAN LAWANI


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Major Components (% Dry Matter Basis) of Some Plant
Materials for Food Use


Plant Source Starch (%) Protein (%) Lipids (%)

Wheat, grain 67 15 2
Rice, polished 89 8 1
Maize, kernel 57 12 7
Sorghum, grain 72 12 4
Potato 75 8 <1
Yam 90 7 <1
Cassava (tapioca) 90 <1 <1
Bean (common)* 42 23 2


Source:
Adapted from Galliard, 1987 and Hedley, 2000.

Starch Composition
Type of Starch Amylose (%) Amylopectin (%)
Corn 26 74
Wheat 25 75
Rice 17 83
Potato 21 79
Cassava 17 83
Waxy Corn 1 99
High Amylose 70 30
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The Apparent and Absolute Amylose Content of Starch from Various Crops

Starch Iodine Affinity Amylose content (%)
Apparent Absolute
Rice (Japonica) 4.00 20.0 17.5
Wheat (Asw) 4.86 24.3 21.7
Barley (Bomi) 6.08 30.4 27.5
Maize (Normal) 5.18 25.9 21.5
Maize (Hylon 7) 13.4 67.0 58.6
Water Chestnut 4.94 24.7 23.3
Chestnut 4.32 21.6 19.6
Sago 5.16 25.8 24.3
Lotus 3.37 16.9 15.9
Kuzu 4.06 20.3 21.0
Sweet Potato 4.18 20.7 18.9
Yam 4.29 21.5 22.0
Tapioca 3.41 17.1 16.7
Arrowhead 5.20 26.0 25.6
Edible Canna 4.80 24.0 22.2
Potato 4.44 22.2 21.0

Source:
Adapted from Hizukuri, 1996

Starch
Amylose
7
Amylopectin
8
9
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Corn starch photographed under polarized light.
Note typical Maltese cross pattern
Endosperm
Hull and
Fiber
Starch
and
Gluten
Germ
Starch Granule
Cross Section (Visser, R.G.F., 2006)
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Visser, R.G.F., Nazarian Firouzabadi, F., Kok-Jacon, G., Ji, Q., Vincken, J.P. and Luc.C.J.M Suurs.
A part of this chapter will be published in: Proceedings of the 11
th
IAPTC&B Congress (2006), Beijing,
China
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Starch Configuration
Configuration = 3D structure
Not soluble in cold water
Settles
No adhesive power
No binding capacity