Pregelatinized Starch: Properties, Production, and Applications

Pregelatinized starch is a modified form of starch that has undergone a thermal and mechanical process to rupture and gelatinize the starch granules, resulting in a product with cold-water solubility and thickening properties. This modified starch is commonly used in various industries, such as food, pharmaceutical, paper, and textiles, for its ease of use and […]

Retrogradation and Gelation of Starch

The starch pastes are unstable at room temperature. Amylose and amylopectin are two incompatible polymers in solution, a phase separation occurs during cooling to a temperature below 90°C (Kalichevsky and Ring, 1987). In the absence of complexing agent, and when the concentration is sufficient (1.5%-2%), amylose and amylopectin reorganize separately, forming an opaque white gel. […]

Pregelatinized Starch Production Methods

Pregelatinized starch is made by heating starch, then drying and grinding it. This creates a starch that dissolves in cold water and can thicken or gel. Pregelatinized starches are often made using drum drying or extrusion cooking in industry, but other methods are being researched. The starch slurry used in drum drying can have up […]

The Granular Structure and Gelatinization of Starch

Starch has a granular structure that describes the arrangement of starch molecules in a starch granule. These granules are round and made up of tightly packed starch molecules. When starch granules absorb water, they swell and dissolve through a process called starch gelatinization. This creates a thick, sticky solution of swollen starch molecules that can […]

The gelatinization of the starch

Starch gelatinization is a process where the starch granules absorb water and the starch molecules become more mobile and disordered, resulting in a loss of granular structure and the formation of a gel-like substance. This process typically occurs when starch is heated in water, causing the starch granules to swell and the starch molecules to […]

Unveiling the Dynamics of Starch: From Gelatinization to Retrogradation

Starch and Water Dance: The Gelatinization Prelude Chilling Interaction at 0-4°C: Dry starch granules, when submerged in water at 0-4°C, exhibit a captivating absorption dance, soaking up moisture and swelling to an impressive 30% of their weight. Native starch granules, when introduced to water at low temperatures, undergo a reversible volume increase of around 5%. […]

Influence of gelatinization characteristics of Cassava starch and flour on the textural properties of some food products

Cassava flour contains fiber, sugars, and smaller quantities of lipids and other components. It exhibits properties different from those of cassava starch, which cooks to a more cohesive paste. The gelatinization characteristics of starch and flour, extracted from selected cassava cultivars, were examined. The peak viscosity of flour was generally lower than that of starch, […]