Chapter 13- FOS 3026 BB - Chapter 13: Starch Starch Storage...

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Chapter 13: Starch
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Starch Storage form of carbohydrate in plants Germination Amylases Starch   maltose   glucose Hydrocolloids (substance with particles of colloidal size that is greatly  attracted to water and absorbs readily) Pectin, gums, etc.
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Sources of Starch Seeds (corn, wheat, rice, sorghum, oats, legumes) Roots and tubers (potato, sweet potato, arrowroot, tapioca) Wet milling Modified starches
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The Starch Molecule Glucose units linked together Amylose Long, chainlike (500 to 2,000 glucose molecules) Gelling characteristics Amylopectin Highly branched Cohesion or thickening properties Root starches lower in amylose than cereal starches Waxy  varieties of corn, rice, sorghum, and barley No amylose Amylomaize High-amylose corn
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The Starch Granule Granules Hilum (central spot on the strach molecule)  Crystalline-like pattern
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This note was uploaded on 06/04/2008 for the course DIETETICS FOS3026 taught by Professor Monaghan during the Spring '08 term at Tallahassee Community College.

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Chapter 13- FOS 3026 BB - Chapter 13: Starch Starch Storage...

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