FOOD

BIOTECHNOLOGY :-

UNIT - 3 :-
STARCH :-
ISOLATION AND PURIFICATION OF STARCH :-
- STARCH :-
 1. Starch or amylum is a carbohydrate consisting of a
large number of glucose units are joined by glycosidic
bonds .
2. Carbohydrates reserve in plants .
3. Starch consists of a mixture of two types of
polymers .
- Amylose &
 - Amylopectin
AMYLOSE POLYMERS :-
- Amylose is a enzyme that catalyses the hydrolysis of
starch into sugars .
- As diatase , it was the first enzyme to be discovered and
isolated in 1833 .
- Present in saliva of humans .
- Acts on alpha ( 1 - 4 ) glycosidic bond .
CLASSIFICATION OF AMYLASES :-
1) Alpha - amylase
2) Beta - amylase
3) Gamma - amylase
ALPHA AMYLASE :-
- Alpha amylase are calcium metalloenzymes .
- Alpha enzymes are breaks down long chain carbohydrates .
- Faster acting than Beta - amylase .
- It is the major destructive enzymes in the animals .
- The optimum pH is 6.7 - 7.0 .
- Its also found in the plant , fungi and bacteria .
Beta - AMYLASE :-
- Synthesised by bacteria , fungi and plants .
- Beta - amylase catalyses the hydrolysis of the second
alpha ( 1-4 ) glycosidic bond ,
- It working the non - reducing end .
- Its presents in seeds in an inactivate form prior to
germination .
- The optimum pH is 4.0 - 5.0 .
GAMMA - AMYLASE :-
- The gamma amylase cleaves alpha ( 1-6 ) glycosidic
linkages , and the last alpha ( 1-4 ) glycosidic
linkages at the non - reducing end .
 - The most acidic optimum pH is 3 .
PURIFICATION OF STARCH :-

PURIFICATION OF STARCH - FOOD SLURRY :-

ISOLATION STARCH FROM FOOD
ISOLATION OF STARCH IN SWEET POTATO OR CASSAVA :-
ISOLATION OF STARCH - CORN :-

STARCH IN FOOD INDUSTRY :-

- Starch is the anti - crystallising in confectioneries ;
- The sweetening powder in beverages .
- The bulking agent & texture in the dairy products .
- The preservatives in jams .
- The moistening purpose of starch in bakery products .
- Freezing point depression in icecreams .
- Browning effect in caramels .
- Cooling effect in chewing - gum .
- Canned soups
- Candy
 - Chips
- IN cheese - sauces .
- Capsules that contain some medications.
- Used as an the foods of emulsifier , stabilizer , thickening
agent.
- Its - starch used in fruit puddings .
- Starch foods - cereals , Bread , pasta , Rice , Beans .
- Glazing - of nuts .
- Adhesion - Bread products .
- Gelatinization of cake baking and improve texture by sugar
competing water .
- Used as food additives .
- Processed meats
- Noodles
- Salad dressings .

MODIFICATION OF STARCH :-
PHYSICAL MODIFICATION OF STARCH :-