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.Take this Course
- Lesson 1: Glucose the building block for starch
- Lesson 2: The Structure of Starch
- Lesson 3: Differences between native starches
- Lesson 4: Physical characterization and analysis of starches – Quality aspects
- Lesson 5: Gelatinization and Retrogradation of Starch
- Lesson 6: Gelatinization Temperature
- Lesson 7: The art of viscosity measurement
- Lesson 8: Starch Conversion
- Lesson 9: Starch paste stability
- Lesson 10: Starch cooking
- Lesson 11: Recrystallized amylose particles
- Lesson 12: Advanced starch analysis methods
- Lesson 13: Microbial Starch Spoilage