Professional Documents
Culture Documents
Cereal
Cereal
Introduction
Structure of cereals.
STARCH
79. Starch granule in form of granule
80. Wheat, corn, sorghum, barley(simple, 1 granule) rice(compound, many)
81. Starch granules(amylose, amylopectin)=semicrystalline
82. 3 types of starch
Type A most cereal : distribution in central,(less absord water)
type B tuber, root, high amylose cereal,retrograded: distribution outsise(more
water, easier to destroy)
Type C: pea and bean(pulse starches)
83. Rice starch :same shape, size
Sweet potato starch: Different shape, size, structure type
Different functional
84. Potatoes(good raw material starch)>wheat>maizeproduction:High strach
content, Low content lipid, high content protein, big, round shape, available.
High phophorus+amylosesticky, mechanismshape
85. Starch : not dissolve in cold water because outer layr prevent destroy but is easy
dissolve in hot water beacause outer layer is detroyed by hot water lose structure.
86. 5 Functions of starch:Retrogradation
Syneresis
Gel clarity
Thermal Properties
Viscocity
87. Diffirent between Amylose and amylose pectin(high polymer, braches)
Amylose Long linear nature alpha D glucose 1-4
easily to complex iodine, organic alcohols, fatty acidsclathrate
gelatinazation(increase to, time) or helical inclusion(ablity to complexturn
around make circle hold idone inside)Blue color
Low polymer
Tendency to associate with itself and precipitateGel formation
crystalline and retrogradation.
Amylopectin : primarily a 1-4 and 4-5% a 1-6 bond
Reddish purple: iodine
High Polymer and no gel formation(soft), retrogradation
3 types A chain(1-4 not branches)B chain(1-4,1-6)C chain(1-4,1-6, reducing
group)
88. Depend on Function that diffirent ratio between amylose and amylose pectin:1:4
1:1 mieng dong:transpanrancy: Relatively constant
Lysophospholipids non covalant+amylose opaque , low viscocity
Phosphate convanlant +amylose pectin high viscocity+trans.
Phosphorylated starches have a tremeous hydration capacity producing clear an
highly viscous pastes.
89. Heating starch in water: hold 30%DW, increase 5% volume.
Increasing Viscocity when starch take up water and swelling.
Starch solubilization is continuous
Hearting < t gelatinization not bring other change.
Never approach complete pasting or complete solubilization of starch.
90. Gelatinization: A process that disrupts the native molecular orders of starch
granules and typically occurs during thermal processing in the presence of water.
Diffusion of water into granulewater uptake by armorphousbackground
region, hydration and radial swelling of the starch granules, amylose leaching
91. Retrogradation:On cooling, the starch chains (amylose and amylosepectin)in the
gelatinized paste interact, leading to formation of more ordered structure. These
molecuar interactions.: Disordered chains, re-ordering, re association through
moleculat interations
increase crystallinity degree, gel firmness, exudation of water, appearance of B
X ray.
92. A Paste: is defined as viscous mass consisting a continous phase of solibilized
maylose and amylopectin and discontinuous phase pf granule ghosta and
fragments.
93. Modification starch: Oxidation, Lipophilic substitution, Thermal
treatment,Crosslink, Stabilisation,enzyme conversion, acid thunning
STORAGE OF CEREALS
94. Quality loss: is stored grain is cause main by deterioration natural process which
broken down organic matter through either physical/chemical process.
Biological processes where contained nutri ent and energy are used by other life
form.(Respiration, transpriration, germination)
95. A silo is storage facility in bins with provision mechanical loading and unloading of
the grains.
96. Angle of respose: equipment small size big angle/big sizesmall angle
97. (physical)
1. Moisture No.1 for safe storage(high MC microorganism grow, enzyme
reaction) Rice have lower moisture content
2. time
3. Temperture(fungi inactived when stored <20 ->40)priority: low tless
energysave money
High t >30Grain germinated again
98. HR enviroment >MC foodmove in food (opposite:move out)
99. Biological
Mycotoxins(Aspergillushot –pot : boc nong, chemical composition in grain
(ocharotoxins), change color (yellow), appearance change)+Alfatoxin
100. Rice, sorghum, rice, wheat resistant to alfatoxin (germ:samll, low lipid, has
husk, low protein)
And popular in corn: have germ have a lot lipid.
In the stored grains microbes produce hotpot which ultimately cause both
qualitive anf quantitives damages in the grain.
101. Alfa toxins contaminate before and after harvest. Control in
Harvesting(timeliness(harvest at their optimum maturity, MC is
lowest),Cleanup(Damage portion should be removed), drying(aw<0.7),
storage(Moisture and insect control(safe MC level)<13.5% for corn),cotrol insect
(will attack grains and MC can accumulate and provide microclimate for fungal
growth), Antifugal (fungicides, fumigant(ammonia, phosphine)
102. Hidden infestation(mot gao) /Feed on broken kernels,grain dust.
103. Temperture<10C limit insects. 9% or lower restrict infestation(fungi grow
rapidly destroy insects.
104. Aeration:
Maintaining uniform moisture content/temperature
Prevent the accumulation of moisture migration from warm to cold layer
105. Should or should not silo? Should if have aeration
106. Cool: move out grain
Warm: move in grain 2 figure in textbook