Todo sobre los almidones en Red Mill
All about Starch
Entendiendo los almidones fucionalmente
All starches are made up of varying proportions of amylose and amylopectin. This ratio varies not only among the different types of starch, but among the many plant varieties within a type. Waxy starches are those that have no more than 10% amylopectin.
Why Starch Gets Crispy When Fried en Cooking Ilustrated
Mejor la maicena de maiz que la maicena de papa o la maicena de trigo: Tiene mas amylose
Oil Uptake Properties of Fried Batters from Rice Flour
Paper compararndo Crisp film and crisp coat
Crisp Film: modified high amylose corn starch
Crisp Coat: a blend of high amylose corn starch and tapioca dextrin
The Splendid Table
Diferencias entre las maicenas provenientes de granos y las provenientes de raices
Diferentes tipos de Starch en Prospector
Diferentes tipos de starch
Pregunta en reseach gate
High amylose starches are finding their application in packaging, etc. Except biotechnological method (where we manipulate genetics of plant), which other method, i.e., physical (irradiation), chemical (acid) or enzymatic (starch degrading enzyme) method could modify starch into high amylose starch (starch with high amylose)?
High amylose starches are obtained by Genetic modification. ( or as a hybrid) As far as I know, there are no known chemical methods to create high amylose starch for commercial availability.
There are natural variants with high amylose starch, like amylomaize. So you can first look for the more adapted varieties (waxy however is more common I think).
Amylomaize en wikipedia
Cuatro tipos diferentes de Corn Starch
Comun: 25% de amyloze
Maize: Casi todo hecho de Amylopectin
High: 50 a 55%
High: 70 a 75%
Potato: 20%
Arroz Comun: 20%
Tapioca: 15 a 18
Wheat: 25%
Generally, the higher the amylose, the higher the gelatinization temperature. This is most noticeable in the two high-amylose corn starches which require such high temperatures for gelatinization that they must be cooked under pressure. The amylose:amylopectin ratio also determines the sort of texture the gelatinized starch will build.
"Generally speaking, the amylose gives you the gel strength and the amylopectin gives you high viscosity," says Abbas. "So the high-amylose starches will give you gelling properties and the waxy starches will give you high viscosity."
Amylose's linear structure also contributes to gel strength. In solution, the linear amylose molecules can more easily align themselves with one another and associate through hydrogen bonding to form gels. The branched amylopectin molecules cannot align as easily and, thus, give weaker hydrogen bonding and gel strength.
Viscosity, on the other hand, is purely a function of molecular weight. The branched structure of amylopectin with all its attached chains yields a much larger molecule than amylose. Consequently, amylopectin is better at building viscosity than amylose.
So, if a product designer wants gelling properties, a high-amylose starch should be selected, while a high-amylopectin (waxy) starch would be the choice if viscosity is needed, right? Not quite. Pure gel strength and viscosity often are useful, but they are not always what product designers need. A starch that is too high in amylose can make a pudding too firm. One that is too high in amylopectin may build the correct viscosity in a diet shake, but it may come across as stringy and "slimy" when consumed. Consequently, the amylose:amylopectin ratio determines not just the basic texture, but the nature of that texture, as well.
Caracteristicas de High Amylose Corn en Roquete
ALMIDON DE MAIZ - AMILOSA N 400
High Amylose Foods
