HTM 2700 Lecture Notes - Lecture 8: Amylose, Amylopectin, Starch

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Alison Crerar

Document Summary

Dispersed particles are scattered throughout the continuous phase due to 3 stabilizing factors: If stabilizing factor removed the dispersed particles will bond together. Actual number of glucose molecules depend on source of starch. Glucose molecules joined together by alpha-1,4 glycosidic linkages. Therefore, starch is a source of energy. At the branching points, glucose molecules are joined by alpha 1,6 glycosidic linkages. Raw starch + cold h2o forms a suspension (large particles) Starch cooked in h2o forms a colloidal dispersion (intermediate size particles) 2. collodial dispersions (have the ability to form gels) Colloidally dispersed particles join together to form a continuous network. Iiquid from the continuous phase is trapped in network. Colloidal dispersions normally exist as a sol (liquid and pourable) Colloidal dispersions have unique ability to form a gel. Under proper conditions a sol can be transformed into a gel (hold its shape when turned out of container) -> dispersed colloidal particles in a continuous liquid medium.