Biomedical Engineering Reference
In-Depth Information
Fig. 9.1 Starch production and granule organization
Amylose typically is composed of only 300-3,000
α
-(1
!
4)-linked glucose sub-
units, and it forms very few
α
-(1
!
6) branches and typically maintains a helical
configuration.
On extraction from the kernel, the relative proportion of amylopectin to amylose
in the granule is the major determinant of the starch functional properties in food
and industrial use. Commercial maize starch types include regular starch, waxy
starch, and high-amylose starch. Regular starch, or simply cornstarch, is approxi-
mately 75 % amylopectin and 25 % amylose. Waxy cornstarch is nearly 100 %
amylopectin starch. The high-amylose cornstarch most commonly used in the
industry is 25 % amylopectin and 75 % amylose, the inverse of the regular starch
Search WWH ::
Custom Search