Starch Structure and Properties

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Starch Structure and Properties

By: Dr Detlev Glittenberg.

In this course you will learn how starch is constructed up from glucose. It answers the question how and why it is different from cellulose having the same basic building block.

The differences between starches from different botanical sources are described and the economical aspects briefly discussed.

The important aspects of starch cooking and the behavior of starch pastes are highlighted as well as methods for their analyses for different applications.

Special emphasis is put on viscosity measurement.

Examples are given for the existing types of starch conversion and its influences on applications.

Also the most useful methods of starch analysis are presented.

After finishing this tutorial you will have an overview and understanding of the basic starch functions, which is helpful to understand the language of the specialists.

It is also a prerequisite to understand more specialized starch tutorials.

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June 16th, 2017|Glucose, Starch|0 Comments

About the Author:

Detlev Glittenberg received his PhD from the University of Muenster, Germany in1977 for syntheses of C-branched sugars. The first job in the Industry was from 1977 – 86 at CPC Europe’s Consumer R&D Centre in Heilbronn, Germany being Lab Leader in the Applied Research department. During this period he was first developing Maillard Flavors, Intermediate Moisture Food items and later Food Thickening and Binding Systems based on starch and other hydrocolloids. In 1986 he moved to the industrial side of CPC’s business joining the ‘Euro Centre Paper’ in Krefeld, Germany. There he had a hands-on learning of all facets of starch applications in paper. After being taken over by Cerestar in 1987 and having filled different positions, he was nominated Center Manager in 1995 with a widened scope. That was reflected by the new name ‘Application Centre Paper & Corrugating’. He maintained that position after being taken over by Cargill in 2002. In 2006 he was nominated Technical Director Cargill Industrial Starches becoming responsible for all industrial starch applications, development of starches for those purposes, intellectual property management, technology scouting and external co-operations. Over the years he has written more than 70 publications and given presentations at 17 TAPPI and more than 70 other symposia. Effective August 31st, 2011 he retired from his position at Cargill to enjoy a more relaxed life.

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