STARCH

Presented by: Godly A. Ripalda BSND – 1A

PRESENTATION OUTLINE
1. Definition and
Significance
3. Food Sources and
Classification of
Starches
2. Structure of
Starches
STARCH: DEFINITION AND SIGNIFICANCE

• A complex carbohydrate consisting

of a large number of glucose units
joined together by glycosidic bonds.
• Produced by all green plants as a
storage of energy.
• Most consumed carbohydrate by
humans.
STARCH: DEFINITION AND SIGNIFICANCE

• The word starch originated in the

Middle East from the word
“Sterchen” meaning “to stiffen”
• Also known as “Amylum” in Latin
• Starch is an end product of
photosynthesis.
STARCH: DEFINITION AND SIGNIFICANCE

• Starch exists in nature as the main

component of cereals and tubers.
• In manufactured and processed
foods, it plays and obvious role in
achieving the desired viscosity.
• In Non-food products, plays as an
adhesive.
• Pure Starch is a white, tasteless and
odorless powder that is insoluble in
water and alcohol.
 STARCH: DEFINITION AND SIGNIFICANCE

• Starch is the second most abundant organic

substance on Earth, surpassed only by
cellulose.
• Serves the plant as food for energy during
dormancy and subsequent germination.
• Source of 80% of calories worldwide.
STRUCTURE OF
STARCHES
STRUCTURE OF STARCHES

• A starch molecule is composed

of glucose as its building unit
linked by alpha linkage.
• Two types of glucose residues:
1. Amylose
2. Amylopectin
• Amylose and Amylopectin are
both polymers of alpha D
glucose unit.
STRUCTURE OF STARCHES: AMYLOSE

• In amylose, the glucose units are

linked through the C1 of one
glucose unit to the C4 of the next
glucose unit with the ring oxygen all
on the same side.
• At least 200 glucose units aligned
in a straight by alpha 1,4 linkages
with molecules weights from
40,000 – 30,000
STRUCTURE OF STARCHES: AMYLOSE

• Also called the A-fraction of the

starch molecules
• More soluble than amylopectin
• It has the ability to thicken, gel, and
retrograde
• Content starch is 20%
STRUCTURE OF STARCHES: AMYLOPECTIN
• A branched chain polymer of D-glucose unit ,
besides the C1 to C4 linkage there’s a
branching C1 to C6 linkage
• Amylopectin is the major polymer in most
starches, representing 70 to 85% in non-waxy
starches and up to 100% in waxy varieties.
• Have 500 to 2000 glucose unit with molecular
weight from 4 to 6 million
• When branching occurs every 20-25 glucose
units with alpha 1,6 linkages as the branching
points , also called B-fraction of starch
STRUCTURE OF STARCHES: AMYLOPECTIN

• Larger molecules than A fraction

• Less soluble in H2O
• Forms paste that is opaque
• Thickens more readily than amylose and is
responsible for cohesiveness of a paste
• Does not gel unless the concentration is
30%
• Content starch is 80%
 AMYLOSE AMYLOPECTIN

• Very soluble • Less Soluble

• Opaque • Less Opaque
• Very adhesive due to linear • Less Adhesive
configuration • Greatly responsible for viscosity
• Less Viscous and not Cohesive and cohesiveness
• Easily thickens and gels at 5% • Can thicken but will not gel until
concentration is 30% concentration
• Retrogradates easily • Less likely to retrogradate
Figure 1: Structure of Amylose and Amylopectin
Figure 2: Molecular Configuration of Amylose and Amylopectin

Figure 2: Molecular Configuration of Amylose and Amylopectin

FOOD SOURCES AND

CLASSIFICATION OF STARCHES
FOOD SOURCES AND CLASSIFICATION OF STARCH

Food Sources:

1. Root crops are high in Starch: Arrowroot or

Uraro, Cassava , Sweet Potato, Taro or Gabi,
White Potato or Patatas, Gao Yam and
Purple Yam or Ubi.
2. Dried Legumes: Mungbean or Monggo,
Cowpea or paayap and soybean or Utaw.
3. Sago also Called Tree Starch
FOOD SOURCES AND CLASSIFICATION OF STARCH

Kinds of Starch:

1. Natural Starch or Unmodified – They are

Isolated and derived from plants.
2. Modified Starch – oxidized, pregelatinized,
acidified, cross – linked or chemically altered.
 FOOD SOURCES AND CLASSIFICATION OF STARCH
Flour is derived by grinding the
dehulled grain into particles of
powdery fineness.
Steps on Starch Separation from Flour :
1. Dehulled Cereal
2. Grounded into Meal
3. Mixed with water
4. Strained
5. Milky Starch Suspension
6. Supernatant Liquid is Decanted
7. SEDIMENT STARCH
7.1. Impurities Removed
7.2. Dried Sifted
8. CRUDE STARCH (Treated with sulfate and
other Chemicals
9. REFINED CORNSTARCH
CONCLUSION
• Starch – storage form of carbohydrate
consisting of glucose deposited as granules
or aggregates of granule in the cells of
plants.
• Kind of Starch
1. Natural Starch
2. Modified Starch
• Two types of glucose residues:
1. Amylose
2. Amylopectin
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