Retrospective eses and Dissertations Iowa State University Capstones, eses and Dissertations 1927 e properties of starch with relation to time of formation of starch gels Oliver Wendell Chapman Iowa State College Follow this and additional works at: hps://lib.dr.iastate.edu/rtd Part of the Agriculture Commons , and the Food Science Commons is Dissertation is brought to you for free and open access by the Iowa State University Capstones, eses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Retrospective eses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Recommended Citation Chapman, Oliver Wendell, "e properties of starch with relation to time of formation of starch gels " (1927). Retrospective eses and Dissertations. 14228. hps://lib.dr.iastate.edu/rtd/14228
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Retrospective Theses and Dissertations Iowa State University Capstones, Theses andDissertations
1927
The properties of starch with relation to time offormation of starch gelsOliver Wendell ChapmanIowa State College
Follow this and additional works at: https://lib.dr.iastate.edu/rtd
Part of the Agriculture Commons, and the Food Science Commons
This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State UniversityDigital Repository. It has been accepted for inclusion in Retrospective Theses and Dissertations by an authorized administrator of Iowa State UniversityDigital Repository. For more information, please contact [email protected].
Recommended CitationChapman, Oliver Wendell, "The properties of starch with relation to time of formation of starch gels " (1927). Retrospective Theses andDissertations. 14228.https://lib.dr.iastate.edu/rtd/14228
A. (Ehe Role of Starch in Bivestigations of Staroh Bearing
Foods*
Because staroh is an important constituent of foods,
it has long been the subject of many investigations. IPhe
nature of its formation, its function in the plant, its
structure, and the changes which it undergoes in varions
circumstances, such as in the preparation of the starch
containing material as a food, have all entered into these
researches. However, in some fields the role of staroh has
been either overlooked or relegated to a position of minor
importance by many investigators. Such has been largely
the case in the study of wheat flour. Although starch is
a ma or constituent of flour, it has been studied lees than
the protein and mineral matter. Likewise in studies upon
bread and breadmaking, starch has been considered more as
an inert material. Other foods have been less v/idely
studied than floiir, and consequently the importance of
starch in such materials has received even less attention
than in the case of wheat.
B. Statement of the Problem-
The purpose of this work is to study starch, some of
its properties and changes in the various phases of the
transformatioiia whloli it may tmdergo in the treatment which
it receiTea in the coiirse of manufacture of different food
products# The study has heen chiefly on the starch derived
from corn# Other starches hare also been used; often for
the sake of comparison, or as an aid in determining the
cause of the behavior of the starch under certain conditions.
In the work with corn starch, interest lias chiefly been
directed toward the formation of gels» and the peculiar
property that certain gels possess of expressing a portion
of their water content, so that there results a rigid, or
semi-.rigid» body in contact witli a layer of clear liiiUid.
Shis phenomenon, known as "syneresis", may be observed in
gels prepared from silicic acid, soap, and proteins, as v/ell
as in those made from starch. It is often observed upon
opening canned sweet corn. Here may often be found a con
siderable layer of clear liquid on the surface of the solid
material. (Phis is objectionable because of the preference
for a product of uniforra consistency. Syneresia may also
account in part for the staleing of bread.
Since the formation of starch gels involves heating in
the presence of v/ater, it is not unlikely that the changes
which occur during the heating are intimately connected with
the behavior of the gel which is formed. Thus there is in-
volTed In this investigation, a study of those ohanges
which taJce place. In these are included the swelling of
the granules of starch with the imbibition of water, and
the gelatinization of the starch. Accompanying these
changes, there is an enormous change in the viscosity of
the starch in water suspension* Because of this an attempt
has been made to correlate Tiscosity measurements with other
chants in the starch paste and gel»
II. HISOJOHIOAL
A, The Detenaination of Gelatinization Teinperatiaros hy
Miorosoopio Methods, and Factors which influence the
Hesxilts Obtained*
Wolfgang Ostwald, (69) in his studies on colloidal
substances, was led to believe that viscosity measurements
might be advantageously used in the study of starch.
Previous studies had been confined largely to miorosoopio
observations. By such methods, detailed studies were made
of a great variety of starches. (Phese studies included a
determination of the so-called "gelatinization point,"
which has been determined by a great number of investigators*
The nature of this type of work, with the most generally
accepted results, is recorded by Reichert (64).
The temperature of gelatinisation for the starches with
which this work is concerned are given the following values
by Lippmann as reported by Reichert (64). Corn, 62.5°;
potato, 62.5®; rice, 61.250; and wheat, 67.5®. With these
are also recorded the values as determined by linter: Corn,
75®5 potato, 65®J rice, 80O; and wheat, 75-80O. Whymper
(80) gives 65® as the temperature of complete gelatinization
of wheat starch. Other values are given by Stocks (74) as
follows: Corn, 70®; potato, 63®; rice, 74®, and wheat, 65®.
- 9 ~
liie gelatiniEsation temperatures given above, and as
ordinarily determined by other investigators, were obtained
by mierosoopio examination* fhe method consists of heating
the sample of starch, sttspended in water, to different
temperatures, and then examining the appearance of the granules
under the microscope. With such treatment, the starch is seen
to swell, the granules lose their form, and finally appear to
burst# $he temperature at which this takes place is considered
to be the gelatinization temperature,
This method has been somevrtiat modified by different
investigators* Dox and Roark (19) employed an electrically
heated chamber on the microscope stage* Francis and Smith
(25) also used a slide by which the temperature could be con
trolled while on the stage* 0?hey claimed that the gelatin-
" ization temperature could be determined within one tenth of a
degree, provided that the temperature be raised rapidly enough*
Hyman (57) devised a method for distinguishing different
starches by the gelatinization of the grains as determined
under the microscope by the use of polarized light*
Many of the investigators have stated that the gelatin
ization temperature can be determined accurately by the
methods outlined above, yet a study of the results obtained
reveals discrepancies* Alsberg and Rask (6) have pointed
out that the method of preparation of the starches may in
- 10 -
fluence the restilts obtained, because of effect of acids
I or alkalies which are often rsed in the course of the
separation of the starch, Kiey believe this to be es
pecially true where alkalies have been used, since they
liaTe found (6S) that the hydrogen-Ion concentration of
wheat starch paste is on the acid side of neutrality,
Wolff and Fernbach (82) state tliat the paste made from
potato starch is acid to phenolphthalein and aUcaline to
aethyloran e, and that alkalies affect the results obtained
upon heating starch,
Shat alkalies affect the swelling of starch has also
been observed by Symons (76)• Similar observations weare
made by Samec (66) • lepeschkin (44) states that the action
between starch and water is accelerated by the presence of
acids.
Substances other than acids and alkalies may also
affect the swelling of starch granxiles, Samec (66) found
that salts and organic crystalloids affect the temperature
of gelatinization, Wolff and Fernbach (82) found that | " I different results were obtained if tap water were used I 1 instead of distilled \vater for washing the starch, This ! J was also observed by Hoyd (45),
Kyman (67) observed that the gelatinization temperature
! )
i I
i !
11 -
is different for large grains than for small ones. Ihis
was also found "by Eeyer (53) • Whymper (81) noted that
small grains are not as readily attacked by heat as are
large grains, and that values obtained for the gelatinization
temperature also vary with the state of maturity of the
grains, Ifaudain (56) found that the larger grains gelatinize
more readily than small grains. Alsberg and Perry (4) show
that starch granules when injured by grinding in a pebble
mill will swell instantaneously when they come in contact
with cold water. Cremgross (86) states that as natural
colloids age, their ability to swell decreases. Reichert
(64) reports that the gelatiniaation temperatures are
different for starches freshly taken from the grain tiian
for those which have been dried. Saraec (66) found another
factor to be the time which the starch has been wet.
Still another factor which may influence the temperature
of gelatinisation is the rate of heating, as shown by Hyman
(57)» 3)ox and Roark (19), Francis and Smith (25) and oUiers.
Alsberg and Sask (5) point out that different investi
gators use different means of judging the temperature where
gelatinization occurs; for example. Reichert (64) and others
took the point at which anisotropy disappears from ISie
majority of grains, Francis and Smith (25) took the point
. 12 -
at whioli aaisotpopy disappears frojii all of the grains, while t
Dox and RoarJc (19) took the temperature at whioh it dis
appears from all of the grains large enotigh to show character
is tic shape and marfcings Hence Alsberg and Rask (5) believe
that the aiorascopic method leaves too nmch room for personal
judgment to give reliable results#
B, Meastirement of Gelatinization IDemperatures by the Change
in Iransluoenoy.
In an attempt to find a method more satisfactory than
the use of the microscope for the determination of gelatin-
ization temperature, Saraec (66) devised a method whereby a
sudden change in translucency of the paste was observed# A
light was placed so that it could be seen throu the sus
pension, and the temperature was taken when there oocurred
a change in translucency#
While this method appears to have an advantage in that
the starch need not be transferred to the microscope, it can
not be considered of any great valiie because many starches
do not show any marked changes in translucency#
Shis review of the work of many investigators shows
that the methods used in the determination of the gelatin-
iaation temperatures of starches are not reliable and lead
to results which can not be considered accurate. It also
- 13 -
shows at there is doubt of the existence of any definite
point of golatinization, but leads rather to the conclusion
of Alsberg and fiaa3c (5) that this should be considered as a
gelatinization range.
Tiscoinetric Methods*
In addition to the microscopic and change of trans-
lucency methods used in the study of starches Tiscometrio
methods have also been employed#
Ostwald {59} in 1913 su ested the possibility of the
use of viscosity measurements for this purpose. He believed
that this method wotild prove to be of value because of the
extreme sensitiveness of viscosity to changes in the nature
of a colloid, and because of the ease with which the measure
ments may be made« Ostwald found that the viscosity of a
starch suspension decreases with increasing temperature up
to 67®, when the granules begin to swell# From this point
upwards to a temperature of 95® he found the viscosity in
creased At 120<* soluble starch is formed, and the viscosity
becomes less than at 90®«
Tiscometric methods have been applied with -varying re
sults by many investigators since the use of the method was
S"uggested by Ostwald. Different types of instruments have
- 14
been used, and tlie oonditions -under which they have been tised
hare been modified from time to time. A review of this wori
will serve to indicate the value of this type of measurements#
5Jhe Gstwal4 capillary type of viscometer has been
employed by a maaber of investigators, while otiiers have
preferred the torsion type* Others have designed special
instruments, usually some modification of one of the above
types,
Yoshimo (84) employed the Ostwald Tlsoometer en riee
starch* He found that when the concentration becomes hi^
temperattire be accurately determined by the firmness of the
gels formed from the pastes.
The Ostwald type of viscometer was found best suited
for most of the viscometric work. The viscosity is shown
to be dependent upon the temperatiire, rate of heating, time
of heating, concentration, and variety of starch or the
average diameter of the starch granules*
The decrease in viscosity which occurs after the maximum
value is reached is shown to be influenced by the concentra
tion of the starch, the variety of starch, and the rate of
heating the suspension.
Acids were found to cause a rapid decrease in the vis
cosity of starch pastes. The addition of alkalies caused an
increase, followed by a decrease. Salts that hydrolyze to
give an alkaline reaction have much the same effect upon vis
cosity as the alkalies.
The syneresis of gels is shown to become less as the
concentration of the starch increases, or as the paste from
- 83 -i )
which the gel is formed, hecoines more visooxis. !I?he amomt of i i
sjmeresis is sbawn to increase with increased surface and with
the age of the gel« Certain salts are shown to either retard |
or hasten syneresis, the most marked effect being due to the |
presence of acetates, sulphates, and oacalates. i
84 -
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