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Starch Gelatinization

Starch gelatinization is an important process in extrusion that involves the diffusion of water into starch granules, causing them to hydrate, swell, lose crystallinity, and leach amylose. As the gelatinized starch cools, it forms a paste or gel that can act as an adhesive or binding agent. Gelatinized starches may improve digestibility of grains for humans, pigs, and fish and provide binding properties for shaped foods and feeds. Complete starch gelatinization through extrusion is influenced by factors like temperature, moisture, shear rate, and fat content.

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Faleh Setia Budi
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225 views1 page

Starch Gelatinization

Starch gelatinization is an important process in extrusion that involves the diffusion of water into starch granules, causing them to hydrate, swell, lose crystallinity, and leach amylose. As the gelatinized starch cools, it forms a paste or gel that can act as an adhesive or binding agent. Gelatinized starches may improve digestibility of grains for humans, pigs, and fish and provide binding properties for shaped foods and feeds. Complete starch gelatinization through extrusion is influenced by factors like temperature, moisture, shear rate, and fat content.

Uploaded by

Faleh Setia Budi
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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TheImportanceofStarchGelatinization

Starch is a polysaccharide from plant sources. Many grains contain variable levels ofstarch.Starchismadeupof Amylose &Amylopectinlinkedtogether. Oneofthefunctionsofanextruderisstarchgelatinizationwhichcanbedefined asfollows: An orderdisorder phase transition that includes the diffusion of water into a granule, hydration and swelling, uptake of heat, loss of crystallinity and Amylose leaching. Leached Amyloseformsdoublehelicesthatmay aggregate toeachotherbyhydrogenbondtocreateasemicrystallineregion. Asthegelatinizedstarchcools,thedispersedmatrixformsapastelikemassora gelthatmayfunctionasanadhesiveorbindingagent. Gelatinized starches of grains may improve enzymatic access to glucosidic linkages and consequently, digestibility. Gelatinzed starch may enhance the palatabilityanddigestibilityofcerealbasedhumanfood.Babypigsandfishmay benefitfromextrudingstarchbasedgrainsthroughimproveddigestibilityandin the case of extruded fish pellets, providing the needed binding, buoyancy and water stability. Gelatinized starch is also an important element in manufacturing of shaped products such cereal food, companion animal & aquaticfeed. Completestarchgelatinizationcanbeachievedthroughtheextrusionprocess.It is influenced by many factors such as extruder configuration, temperature, moisture content of the formula, shear rate, steam preconditioning and the leveloffatoroilintheextrudedproduct. InstaPro provides cost effective nutritional consulting services related to customformulationandrecommendations. Ifinterested,pleasecontactus. NabilSaid,Ph.D. [email protected]

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