Starch

What is it?
 It’s one of the most abundant substances
 It is a carbohydrate having the empirical
formula (C6H10O5)n
 Complex carbohydrate (polysaccharide)
made up of two components
 Components:
 Amylose

 Amylopectin

 Properties depend on amounts of the

components
Where is it found?
Starches are occurs in the form of granules in the seeds
Roots/Tubers
 Potato
 Arrowroot
 Tapioca
Cereal
 Corn
 Waxy corn
 Wheat
 Rice
 Waxy rice and
Many bark or pith tree
Amylose
 Linear
component of
starch
 Contains 1,4-
alpha-glucosidic
bonds
 Molecular
weight: less than
0.5 million
 Soluble in
boiling water
Amylopectin
 Branched component of
starch
 Contains 1,4-alpha-
glucosidic as well as
1,6-alpha-glucosidic
bonds
 Molecular weight: 50-
500 million
 Giving a viscous liquid
 So it is responsible for
formation of a starch
paste
Amylose vs. Amylopectin
 Starches usually contain more
amylopectin than amylose
 Generally roots/tubers contain more
amylopectin than cereals
 Roots/Tubers: 80% amylopectin
20% amylose
 Cereals: 75% amylopectin
25% amylose
 Waxy corn and rice contain virtually all
amylopectin
Starch Composition
Starch Granule

 Made in the cytoplasm of plant cells

 Amylopectin forms in concentric circles with
amylose dispersed in between
 Held together by hydrogen bonds
 It is insoluble in cold water and hot water
 The granule swells when heated in water
Starch Granule
Gelatinization
 When starch is heated in water
 Hydrogen bonds break, allowing water to
enter the granule and the granule swells
 Amylose migrates out of the granule
 H-bonding between water and amylopectin
increases
 Reduced free water changes the viscosity of
the starch mixture, thickening it (viscous
paste)
Gelatinization and
Temperature
 Gradually thicken with temperature
 Can be heated to 100oC without much granule
rupture
 If held at 95oC will implode and lose viscosity
Gelatinization and Type of Starch

 Best thickening
ability: potato starch
 Worst thickening
ability: wheat starch
 More
amylopectin=more
translucent=more
stringy
Viscosity and Type of Starch
Gelation

 As a starch paste cools, a gel is formed

 Free amylose molecules lose energy as the
temperature decreases and form hydrogen bonds
 The bonds create a network that holds the swelled
granules in place
Gelation and Starch Source

 The more amylopectin (less amylose), the softer

the gel
 Potato starch=high amylopectin=good thickening
agent=soft gel
 Corn starch=less amylopectin=less effective
thickening agent=strong gel
Preparation and use of
stiffeners
Type of fabric and end use of the article will determine the choice of
the stiffener and it,s consistency
Steps in stiffening
1. Choose the correct stiffener based on:
Type Of Fiber, Type Of Fabric,
Colour Of The Cloth And
Degree Of Stiffness
2. Wash the garment or article to be stiffened
3. Prepare starch
4. White cloth – separately starched
5. Method of apply
6. Shake and dry
7. Ironing
8. Cleaning for iron box
 Prepare the starch Enough starch need for
to cover the article
to produce the right degree of stiffness
 Method of apply may be
done by hand or washer
Washer
Sufficient load is needed for economical reason
Agitated in the soln for 5 mins
Spin clothes to damp dry stage and line dry
Tup should be cleaned
Hand
Bulk of the starch has been prepared
Work at 1-2 mins
Gently squeeze and dry