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StarchStarch technologytechnology

EvEvžžen en ŠáŠárka; rka; evzenevzen.sarka@.sarka@vschtvscht..czcz; ; http://www.http://www.vschtvscht..czcz//schsch/www321//www321/starchstarch..pdfpdf

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Structure of starchStructure of starch

AmyloseAmylose

Starch is comprised of two polysaccharides, amylose and amylopectin.The monosaccharide units are linked by 1,4´-alpha-glycoside bonds in amyloselike those in maltose. Amylopectin contains 1,4´-alpha-glycoside bonds and 1,6´-alpha-glycoside bonds as well.

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Structure of starchStructure of starch

amylopectin

Amylose accounts for about 20-25 % by weight of starch and consists of 1000-6000 glucose molecules. Amylopectin consists of 50 000-1 000 000 glucose units.

maltose

isomaltose

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Creation Creation of hydrogen bridgesof hydrogen bridges

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Structure of starchStructure of starch

amyloseamylose

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Structure of starchStructure of starch

amyloamylo--pectinpectin

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Structure of starchStructure of starch

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20 - 25 % amylose, 75 - 80 % amylopectin

75 - 80 % amylose, 20 - 25 % amylopectin

5 % amylose

60 – 70 % amylose

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Size of starch granules:Size of starch granules: ::

(a) potato 10(a) potato 10--80 80 μμmm(b) wheat 2(b) wheat 2--10 10 μμmm, 10, 10--40 40 μμmm(c) corn (hollow) 5 (c) corn (hollow) 5 –– 25 25 μμmmrice 3rice 3--8 8 μμmm (granule conglomerate), (granule conglomerate), multimulti--corneredcornered

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Properties of starch and starch Properties of starch and starch disperses:disperses:

hygroscopic matter hygroscopic matter (equilibrium moisture: potato starch (equilibrium moisture: potato starch 21 %, wheat starch 14 %)21 %, wheat starch 14 %)insoluble in cold waterinsoluble in cold water

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Properties of starch and starch Properties of starch and starch disperses:disperses:

swelling of the granules (reversible)swelling of the granules (reversible)gelatinisation about 60 gelatinisation about 60 °°C (irreversible) C (irreversible) −−starch gelstarch gelWhen the starch granules are heated in water, When the starch granules are heated in water, amyloseamyloseis leached progressively as the temperature is raised.is leached progressively as the temperature is raised.

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Properties of starch and starch Properties of starch and starch disperses:disperses:

starch gel starch gel −− solid starch gel solid starch gel (cooling)(cooling)retrogradationretrogradation

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RheologicalRheological propertiesproperties

viscogramviscogramfromfrom BrabenBrabenderder’’ssvisvisccografograf

»1 – wheat starch, 2 – potato starch , 3 – maize starch

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Starch factories Starch factories in the Czech Republicin the Czech Republic

PotatoPotato starchstarchfactoriesfactories::AMYLEX AMYLEX RadeRadešíšínsknskááSvratka s.r.o. (Svratka s.r.o. (ŽďŽďáár r nad Snad Sáázavou) 1 400 tzavou) 1 400 tŠŠkrobkrobáárny Pelhrny Pelhřřimov imov a.s. a.s. 12 000 t12 000 tLyckebyLyckeby AmylexAmylex a.s. a.s. HoraHoražďžďovice 17 900 tovice 17 900 tNaturaNatura a.s. Havla.s. HavlííččkkůůvvBrod (Hamry, Brod (Hamry, PohledPohledššttííDvoDvořřááci) ci)

2 200 t2 200 t

WheatWheat starchstarchfactoriesfactories::AmylonAmylon a.s. Havla.s. Havlííččkkůův v BrodBrodKrnovskKrnovskáá šškrobkrobáárna s.r.o.rna s.r.o.ŠŠkrobkrobáárny Pelhrny Pelhřřimov a.s. imov a.s. –– factoryfactory BatelovBatelov

Czech RepublicCzech Republic : only potato (33-34 thousandst per year) and wheat starch (25 thousandst per year) 45 mil. t starch per year in the world

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Martin processMartin processwheat flour

continuous dough mixer

water

water

extractorraw starch slurry

rotary screen bran

washing tank

centrifuges sedimentationtank

vacuum rotary filter

hot air dryer

sieving

packaging

A starch B starch

sieving

packaging

gluten

wet gluten

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potatoes

storing

stones and dirt catchers stones, tops

dirt separation washing

rotary saw blade

water

centrifuges potato fruit water

grindingmashed product

washing centrifuges press pulp

raw starch milkpurificationwater

vacuum rotary filter

hot air dryer

sieving

starch

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Starch oxidationStarch oxidationCOOH

COOH

COOH

COOH

OH

COOH

COOH

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Starch oxidationStarch oxidation

E 1404 Oxidized starchE 1404 Oxidized starch-- Thickener, stabilizer, decreased viscosity, Thickener, stabilizer, decreased viscosity,

increased dispersion stability increased dispersion stability Oxidation by Oxidation by NaClONaClO solutionsolutionMoramylMoramyl OXB = potato OXB = potato –– paper industrypaper industryMoramylMoramyl OXP = wheat OXP = wheat –– for gypsumfor gypsum--board board wallswalls

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Oxidized starch production

1 – reaction tank, 2 – tank for starch slurry, 3 - tank for lye, 4 – tank for NaClO, 5 – tank for sodium sulphite, 6 – tank for HCl, 7 – accumulating refinery tank, 8 – refinery separators, 9 – diffusion tanks, 10 – vacuum filter, 11 – dryer, 12 – sieving, packaging

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Substitution of starchSubstitution of starch

ethersethersestersesterscrosscross--linked starch linked starch

The following properties can be changed:• hydration ability (solubility)• dispersion stability (retrogradation)• rheological properties• chemical properties

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E 1410E 1410 Monoester Monoester phosphate starch phosphate starch ((MonophosphateMonophosphate))

Soluble Soluble atat normal temperaturenormal temperatureMoramylMoramyl E = wheatE = wheat-- high water linkage, can industry, high water linkage, can industry, ketchups, spreads etc. ketchups, spreads etc. MoramylMoramyl EB = potatoEB = potato-- ice cream, ketchups, mayonnaise, ice cream, ketchups, mayonnaise, dressingsdressings

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E 1410E 1410 Monoester phosphate Monoester phosphate starch (starch (MonophosphateMonophosphate))

starch – OH +

+ H2O

starch

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E 1412 E 1412 DiesterDiester phosphate phosphate starch (starch (DiphosphateDiphosphate))

-- Thickener, stabilizerThickener, stabilizerMoramylMoramyl ZB = potato ZB = potato –– soluble soluble atat normal normal temperature temperature –– meat cans, meat spreads, meat cans, meat spreads, meat mixtures, mayonnaise, fillingsmeat mixtures, mayonnaise, fillingsMoramylMoramyl ZBH = potato ZBH = potato –– soluble soluble atatincreased temperature increased temperature -- jam, dressings, jam, dressings, meat industrymeat industry

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E 1412 E 1412 DiesterDiester phosphatephosphate starchstarch((DiphosphateDiphosphate))

2 starch – OH +

starch

starch

+ Na2H2P2O7

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(škrob)-OH + (škrob)-O-CH-CH2-OH propylenoxid CH3

H C3 CH

O

CH2

E 1440 E 1440 Starch Starch hydroxypropyletherhydroxypropylether

-- thickener, thickener, stabilizerstabilizer

starch

starch

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E 1422 Acetylated starch E 1422 Acetylated starch adipateadipate

soluble by increased temperature soluble by increased temperature --thickener, stabilizerthickener, stabilizerMoramylMoramyl ADAD--BH = potato BH = potato –– resistant resistant to to retrogradationretrogradation, jams, ketchups, jams, ketchupsMoramylMoramyl ADAD--PH = wheat PH = wheat -- stabilizer, stabilizer, thickener, dressings, jams, ketchupsthickener, dressings, jams, ketchups

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E 1442 E 1442 HydroxypropylHydroxypropyl starch starch diphosphatediphosphate ((hydroxypropyletherhydroxypropyletherof crossof cross--linked linked starchstarch phosphatephosphate) ) -- thickener, stabilizer thickener, stabilizer TRECOMEX AET4: TRECOMEX AET4: meat spreads, meat cans or for meat mixtures meat spreads, meat cans or for meat mixtures -- no liberation of meat souses in products no liberation of meat souses in products -- higher stability and compactness of pancakes, higher stability and compactness of pancakes, meat spreads, meat cans and meat mixtures meat spreads, meat cans and meat mixtures -- no gelatinous blocks no gelatinous blocks -- better production economy better production economy pancakes, pastapancakes, pasta-- smooth texturesmooth texture-- better texture of pancakes and pasta better texture of pancakes and pasta -- dry surfacedry surface

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E 1442 E 1442 HydroxypropylHydroxypropyl starch starch diphosphatediphosphate ((hydroxypropyletherhydroxypropyletherof crossof cross--linked linked starchstarch phosphatephosphate))

thickener, stabilizerthickener, stabilizerSWELY GEL 790: SWELY GEL 790: -- full taste offull taste of instant products instant products -- soluble by normal temperature soluble by normal temperature -- smooth texture smooth texture -- resistentresistent tto o mechanical strainmechanical strain

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E 1450 Sodium E 1450 Sodium oktenylsuccinateoktenylsuccinate starchstarch

-- thickener, stabilizer thickener, stabilizer TRECOMEX TWELVE, TRECOMEX TWELVE 02: TRECOMEX TWELVE, TRECOMEX TWELVE 02: -- better consistency of meat spreads, meat cans better consistency of meat spreads, meat cans and meat mixtures and meat mixtures -- higher fat binding in a product higher fat binding in a product -- better production economybetter production economy(yolks displacement) (yolks displacement) OPASET 2070:OPASET 2070:-- pancakes, pastapancakes, pasta-- dough elasticitydough elasticity-- dry surface dry surface

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Hydrolysed starches:Hydrolysed starches:

syrupssyrupspowdered syrupspowdered syrupscrystalline glucose or maltosecrystalline glucose or maltose

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Glucose syrupsGlucose syrups

are purified concentrated water are purified concentrated water solutions of glucose produced by acid solutions of glucose produced by acid or enzymatic starch hydrolysis. or enzymatic starch hydrolysis. The level of hydrolysis is described by The level of hydrolysis is described by dextrose equivalent (DE). By total dextrose equivalent (DE). By total hydrolysis DE = 100. hydrolysis DE = 100. Usually DE 38 Usually DE 38 -- 48 %.48 %.

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Acid hydrolysis productionAcid hydrolysis productionstarch acid

active carbon +kieselguhr active carbon +

kieselguhr

vacuumvacuum

steam

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HFCS (High Fructose Corn HFCS (High Fructose Corn SirobSirob) or HFS:) or HFS:

produced from glucose syrups, by produced from glucose syrups, by catalytic activity of catalytic activity of glucoseisomerasaglucoseisomerasa, part of glucose , part of glucose molecules is isomerised to fructose. molecules is isomerised to fructose. completing the name by number completing the name by number ––fructose content in dry matter HFS fructose content in dry matter HFS 42, HFS 55 etc. 42, HFS 55 etc. production of HFCS is quoted in EUproduction of HFCS is quoted in EU

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Application Application posibilitiesposibilities of of glucose and syrupsglucose and syrups

energy source for human body (food, sweets, drinks, syrups energy source for human body (food, sweets, drinks, syrups –– competition with sugar, medicine)competition with sugar, medicine)crystalline glucose can be as a part of instant products crystalline glucose can be as a part of instant products ice cream with solid glucose are solider; ice cream with solid glucose are solider; glucose prevents of crystal formation; glucose prevents of crystal formation; when using starch syrups (glucose or HFS) syrups for iced when using starch syrups (glucose or HFS) syrups for iced fruit fruit –– better form, lower freezing point and lower price better form, lower freezing point and lower price bakery bakery -- better conditions for fermentation, goldbetter conditions for fermentation, gold--brown brown rind, uniform porosity and good taste of products rind, uniform porosity and good taste of products viscosity viscosity –– adhesives, paints adhesives, paints airair--drying slowing down drying slowing down –– concreteconcretefermentation productionfermentation productionchemical production (e.g. chemical production (e.g. sorbitolsorbitol))