FAQ

What is the principle and mechanism of water retention of high amylose starch?

The gelatinization process of starch is a process in which starch is heated and continuously swelled by water absorption. Once it reaches a limit value (about 72 degrees for ordinary starch), starch particles break and molecules unfold to form a homogeneous starch paste, completing the gelatinization process of starch and generating viscosity.

The gelatinization temperature of high amylose starch is above 130 degrees Celsius, and the concentration requirement is very low (generally not exceeding 10%). However, usually in our existing food processing technology, the heating temperature of starch does not exceed 100 degrees (usually at a peak of 98 degrees during baking), and the concentration cannot meet the requirement of 10%. Ultimately, high amylose starch continuously absorbs water, swells, and reabsorbs water, but ultimately cannot break and gelatinize. After starch cools, water molecules are wrapped in starch particles to form bound water.

This phenomenon is called starch ghost phenomenon, which means that the starch is in a critical state of gelatinization. Image metaphor, similar to blowing a balloon, ordinary balloons have low strength, low expansion factor, and are easy to burst; High amylose starch is similar to a thick balloon, with a large expansion factor and is not easily ruptured. After air enters, it cannot escape and form a stable new structure. The following is a comparison chart (0.5% added before improvement, slightly increased after improvement)