The Gelatinization Characteristics of Different Starches HTF279 PRINCIPLES OF FOOD SCIENCE Batrisyia binti Kamarul Ariffin Damia Qistina binti Shaharuddin Dalilah Husna binti Hamzul Amy Maisarah binti Mohd Yusoff 2023693534 2023693404 2023865106 2023855508
HTF 279 STARCH & STARCH GELATINIZATION INTRODUCTION Starch gelatinization happens when granules start to absorb water inflating its size to many times their original size. Depending on the type of starch, gelatinization usually happens within a certain temperature range in about 80- degree Celsius. Hydrogen bonds between starch molecules in the granule will break and new hydrogen bonds will form with the water that enters separating the starch molecules and swelling the granules. Starch is a polymer of glucose sugar, although plants may form it into two linear forms. Starch is a complex carbohydrate which is called polysaccharide. Food examples of starch are rice, wheat and potatoes. - Batrisyia FOOD SCIENCE 02
HTF 279 Elements Involved in The Reaction CHAPTER I What are the key elements and compounds involved? Heat Provides the energy needed for the gelatinization process. Heat disrupts the hydrogen bonds inside the starch granules. Water H2O Functions as a plasticizer and is essential for the swelling and gelatinization of starch granules. Starch granules Amylose: A linear polymer of glucose molecules. It tends to leak out of the granules during heating and leads to gel formation. Amylopectin: A branching polymer of glucose molecules. It helps to the consistency and thickness of the gelatinized starch paste. FOOD SCIENCE - Amy Maiaarah Minor Elements and Compounds Influencing Gelatinization Salts (e.g., Sodium Chloride, NaCl) Provides the energy needed for the gelatinization process. Sugars (e.g., Sucrose, C₁₂H₂₂O₁₁) Can raise the gelatinization temperature by competing with starch for water, necessitating greater heat for the starch to gelatinize. Lipids Can form substances with amylose, which affects starch gelatinization and retrogradation. These complexes can improve the stability of starch pastes. Acids (e.g., Citric Acid, C₆H₈O₇) Causing a reduction in molecular weight and influencing gelatinization behavior and ultimate viscosity of the starch paste. 03
HTF 279 CHAPTER I CONTINUED FOOD SCIENCE - Amy Maiaarah In real life application Culinary application Baking Starch gelatinization adds structure and texture to foods like bread, cakes and pastries. Sauce and gravies Thickening agents such as flour or cornstarch are made of starches. Custards and Puddings Custards and puddings are frequently thickened with flour or cornstarch. Pasta and noodle Pasta and noodles’ starch gelatinizes while cooking, transforming their previously hard and brittle texture into one that is soft and chewy. Food processing Frozen food In order to guarantee that product maintain their stability and texture during freezing and thawing, modified starches are frequently utilized. Instant foods Mashed potatoes and soup are the examples of quick meals that use pre-gelatinized carbs. 04
HTF 279 Factors Contributing to The Reaction CHAPTER II What are the factor that contributes to the reaction of gelatinization? Other factors including : The main factors that contributes to the reaction of gelatinization in starches is the presence of water. Water absorb into the starch granules making it swell. this process makes the starch granules increase in size and also changes the shape according to different types of starches. it also changes the viscosity of the starch according to the time the starch are left in contact with water. There are other factors that contributes to the reaction of gelatinization. Temperature different types of starches has its own specific temperature range to reach its gelatinization point. In general, the starting point for the starch to start gelatinizing is around 60-70°C (140-158°F) and peaks around 95-100°C (203-212°F). Higher temperature could cause to decreasing viscosity. Example :- Potato starch has a lower gelatinization temperature, approximately 62 °C while corn starch and cassava starch gelatinization temperature is around 66 °C to 68 °C, respectively. FOOD SCIENCE - Dalilah Husna
FOOD SCIENCE HTF 279 Time starch takes time to gelatinize. it takes time for water to penetrate the starch granules and for the granules to go through the swelling phase. Acid There are a few function of acid in the reaction of gelatinization. When acid is added the ability for the starch to thicken becomes weak because the hydrogen bonds that holds the starch molecules together become disrupted. This will result in the starch becoming softer, less cohesive, elastic and have a gummy texture to it. The amount of acid added also plays a role in this action. When a small amount of acid is added, it increase the thickness of the starch and helps the gelatinization process. However, if too much acid is added the starch would become a thinner consistency because it breaks down the starch molecules. Sugar Sugar acts as a temperature rises in the process of gelatinization. sugar raises the starch gelatinization temperature. When sugar is added into the solution of starch and water it will lower the water activity (Aw). This will lower the potential of the chemical in the water system. The solution that is made out of mixing water and sugar now require more energy. The increase of energy requirement now results in a higher gelatinization temperature. 06 - Dalilah Husna CHAPTER II CONTINUED
To conclude, the gelatinization of starch is an essential process in food science and culinary applications that involves the transformation of starch granules when heated in the absence of liquid. Gelatinization occurs when starch granules absorb water and swell when heated up, this causes their semi-crystalline structure to be disrupted. This step can thicken the liquid and produce a gel-like consistency. In short, the main elements of starch gelatinization are starch (which is made up of amylose and amylopectin), water, and heat. The connections between these elements, as well as the presence of any extra chemicals included in the culinary application or food processing, each have an impact on the process. Starch gelatinization can be influenced by several minor components and compounds, altering the process's temperature, amount, and characteristics, such as salts, sugars, lipids, and acids. There are several factors affecting how starch granules respond when heated in the presence of water also affect how starch gelatinizes. The main factor is the water content, which is vital for gelatinization since it causes starch granules to swell and absorb water. A lack of moisture can cause partial gelatinization, resulting in a rough texture. Other factors that contribute to the reaction of gelatinization are temperature, time, acid, and sugar. HTF 279 CONCLUSION FOOD SCIENCE 07 - Damia Qistina
FOOD SCIENCE The Culinary Institute of America (2016). A Tasting of Culinary Science - Starch. https://www.youtube.com/watch?v=oiGUyvMHqM4 Liu, K., & Liu, Q. (2020). Enzymatic determination of total starch and degree of starch gelatinization in various products. Food Hydrocolloids, 103, 105639. https://www.sciencedirect.com/science/article/abs/pii/S0268005X1931 6030 Cornejo-Ramírez, Y. I., Martínez-Cruz, O., Del Toro-Sánchez, C. L., WongCorral, F. J., Borboa-Flores, J., & Cinco-Moroyoqui, F. J. (2018). The structural characteristics of starches and their functional properties. CyTA-Journal of Food, 16(1), 1003-1017. https://www.tandfonline.com/doi/full/10.1080/19476337.2018.1518343 R. D. SPIES and R. C. HOSENEY. Effect of Sugar on Starch Gelatinization https://www.cerealsgrains.org/publications/cc/backissues/1982/Docume nts/chem59_128.pdf Department of Food Science and Technology, School of Agriculture, Shiraz University. Effects of acetic acid and lactic acid on physicochemical characteristics of native and cross-linked wheat starches https://pubmed.ncbi.nlm.nih.gov/24206724/#:~:text=The%20acids%20c aused%20reduction%20in,starch%20molecules%20by%20the%20acids. Supriya N. (2024). What is starch gelatinization. Biology Reader https://biologyreader.com/starch-gelatinization.html HTF 279 References 08