Differences

This shows you the differences between two versions of the page.

--- starch [2020/12/31 05:21] – [Potato] mete
+++ starch [2020/12/31 05:51] (current) – [Maize / Corn] mete
@@ Line 17: / Line 17: @@
 ===The particle size/ shape===
-Starch molecules arrange themselves in the plant in semi-crystalline granules. Each plant species has a unique starch granular size: rice starch can be relatively small (about 2 μm) while potato starches have generally form larger granules (up to 100 μm).
+Starch molecules arrange themselves in the plant in semi-crystalline granules. Each plant species has a unique starch granular size: rice starch can be relatively small (about 2 microns) while potato starches have generally form larger granules (up to 100 microns).
 ===Amylose===
@@ Line 33: / Line 33: @@
 ====Arrowroot====
+== ==
+~40% Amylose \\
+~60% Amylopectin \\
+Medium granules 29 to 75 microns in size. \\
 ====Maize / Corn====
-==Common corn starch==
+==Common Corn Starch==
 ~25% amylose\\
 ~75% amylopectin \\
-Small irregular particles, 5 to 20 microns \\
+Small irregular particles 5 to 20 microns in size. \\
-==waxy maize==
+==Waxy Maize==
 ~0% amylose\\
 ~100% amylopectin \\
-Small irregular particles, 5 to 20 microns \\
+Small irregular particles 5 to 20 microns in size. \\
 Waxy maize is almost totally made up of amylopectin.
-==high-amylose corn starche Type 1==
+==High Amylose Corn Starch Type 1==
 ~55% amylose\\
-~55% amylopectin \\
+~45% amylopectin \\
-Small smooth irregular particles, 5 to 15 microns \\
+Small smooth irregular particles 5 to 15 microns in size. \\
-==high-amylose corn starches Type 2==
+==High Amylose Corn Starch Type 2==
 ~75% amylose \\
-~55% amylopectin \\
+~25% amylopectin \\
-Small smooth irregular particles, 10 to 15 microns \\
+Small smooth irregular particles, 10 to 15 microns in size. \\
@@ Line 79: / Line 83: @@
 ~98% Amylopectin  \\
 Small irregular particles 3 to 8 microns in size. \\
-====Sorghum====
+====Sorghum ====
+==Normal Sorghum Starch==
+~23.7% Amylose \\
+~76.3% Amylopectin \\
+Small polygonal particles 5 to 25 microns in diameter. \\
-====Wheat====
+==Waxy Sorghum Starch==
+~0% Amylose \\
+~100% Amylopectin \\
+Small polygonal particles 5 to 25 microns in diameter. \\
+==Heterowaxy Sorghum Starch==
+~14% Amylose \\
+~86% Amylopectin \\
+Small polygonal particles 5 to 25 microns in diameter. \\
+====Wheat====
+== ==
+~25% Amylose \\
+~75% Amylopectin \\
+Wheat starch has two different  particle sizes mixed together. \\
+Medium round smooth particles 22 to 36 microns in size. \\
+Very small round smooth particles 2 to 3 microns in size. \\
 =====Sources=====
-The majority of the source material is from an article on Natural Produce Insider ((https://www.naturalproductsinsider.com/foods/understanding-starch-functionality))
+The majority of the source material is from an article on Natural Produce Insider ((https://www.naturalproductsinsider.com/foods/understanding-starch-functionality)) \\
-FDA report on high amylose corn starches ((https://www.fda.gov/media/98112/download))
+FDA report on high amylose corn starches ((https://www.fda.gov/media/98112/download)) \\
+Physicochemical Characterization of Arrowroot Starch ((https://www.degruyter.com/view/journals/ijfe/10/4/article-p727.xml)) \\
+Science direct on arrowroot starches((https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/arrowroot-starch)) \\
+Structure and Functional Properties of Sorghum Starches Differing in Amylose Content ((https://www.ars.usda.gov/ARSUserFiles/30200510/2008%20-%20Structure%20and%20Functional%20Properties.pdf)) \\
+ \\