HISTORY OF STARCH

The practical use of starch products, and of starch itself, developed when Egyptians, in

the pre-dynastic period, cemented strips of papyrus together with starch adhesive made from

wheat. Starchy foods are derived from seeds, roots, and tubers. Cato gave a procedure for starch

production in some detail in a Roman treatise. In the Middle Ages the manufacture of wheat

starch became an important industry in Holland, and Dutch starch was considered to be of high

quality. An early form of starch modification practiced in this period involved the starch being

slightly hydrolyzed by vinegar. The nineteenth century witnessed an enormous expansion of the

starch industry, due largely to demands of the textile, color printing, and paper industries, and to

the discovery that starch can be readily converted into a gum-like product known as dextrin. In

1900, the United Starch Company and the National Starch Manufacturing Company joined

forces to form the National Starch Company of New Jersey. Starch in its native form is a

versatile product, and the raw material for production of many modifications, sweeteners, and

ethanol. Starting in the 1930s, carbohydrate chemists have developed numerous products that

have greatly expanded starch use and utility. Waxy corn starch, high-amylose corn starch,

chemically modified starches, and naturally modified corn starches have been discussed in this

chapter with other products derived out of starch such as sweeteners, ethanol, polyols, organic

acids, and amino acids. Banana starch and Amaranth starch are the two new starches for the

industry.

Starch

Starch is an important food product and a versatile biomaterial used world-wide for

different purposes in many industrial sectors including foods, health, textile, chemical and

engineering sector. It’s versatility in industrial applications is largely defined by its

and application. But advancements in biotechnology and chemical technological have led to

wide-range modification of starch for different purposes. Starch can undergo reactions such as

hydrolysis, esterification, etherification and oxidation. These reactions give modified starches

which can be used in baked foods, confectionaries, soups and salad dressings.

Starch also known as amylum, is an important food product and biomaterial used world-

wide for different purposes. Though traditionally used in the food industry, technological

advancement has led to its steady relevance in many other sectors such as health and medicine,

textile, paper, fine chemicals, petroleum engineering, agriculture, and construction engineering.

It is used in the food industry either as food products or additives for thickening, preservation

and quality enhancer in baked foods, confectioneries, pastas, soups and sauces, and mayonnaises.

Amylum is a polysaccharide of glucose made of two types of α-d-glucan chains, amylose and

amylopectin. Starch molecules produced by each plant species have specific structures and

compositions (such as length of glucose chains or the amylose/amylopectin ratio), and the

protein and fat content of the storage organs may vary significantly. Therefore, starch differs

depending on the source. This inherent functional diversity due to the different biological sources

enlarges its range of industrial uses.

The structural and compositional differences in starches from different sources determine

its properties and mode of interactions with other constituents of foods that gives the final

product the desired taste and texture. In the food industry, starch can be used as a food additive

to control the uniformity, stability and texture of soups and sauces, to resist the gel breakdown

during processing and to raise the shelf life of products. Starch is relatively easily extractable and

does not require complicated purification processes. It is considered to be available in large

considered inexpensive and affordable and serve as raw materials for commercial production.

Physicochemical properties of starch

Physical properties are those properties exhibited without any change in chemical

characteristics of starch and do not involve the breaking and creation of chemical bonds such as

solubility, gelatinization, retrogradation, glass transition, etc. On the other hand, chemical

properties changes due to chemical reactions and usually involve the breakage and creation of

new bonds. Examples of such chemical processes in starch include hydrolysis, oxidation,

esterification and etherification. Amylose has more proportional relationships with pasting and

gel textural properties, while amylopectin which are predominant in regular and waxy corn

starches, has higher proportional relationship with firmness.

Solubility and gelatinization

When unprocessed or native starch granules which are relatively inert are heated in the

presence of adequate water, usually during industrial processes, swelling of the granules occur

and the amylose dissolves and diffuses out of the swollen granules which upon cooling forms a

homogenous gel phase of amylose-amylopectin. The swollen amylopectin-enriched granules

aggregate into gel particles, generating a viscous solution. This two-phase structure, called starch

paste, is desirable for many food applications where processed starches are used as thickeners or

binders.

Retrogradation and shear

Retrogradation of starch is a phenomenon that occurs when the disordered arrangement

of the polymer molecules of gelatinized starch begins to re-align into an ordered structure in the
food product. Preventing retrogradation affects the freeze-thaw stability and textural

characteristics and helps to elongate the shelf life of the food product. Starch modification

through chemical means, such as, hydrolysis and esterification are generally used to produce

starches that can withstand retrogradation. Preventing retrogradation of starch is important for

starch used in frozen foods because it is accelerated at cold temperatures, producing an opaque,

crystallized, coarse texture as a result of the separation of the liquid from the gel. Cross-linked

oxidized starches have been reported be more stable against retrogradation.

Amylose linear chain dissolves in water at 120–150°C and is characterized by high

thermostability, resistance to amylase, high crystallinity and high susceptibility to retrogradation.

Amylopectin, which is the branched chain is however, slow to retrogradation, with crystalline

forms appearing only on the outside of the globule and characterized by a significantly lower re-

pasting temperature of 40–70°C and an increased susceptibility to amylases activity than

amylose. Retrogradation of starch is affected botanical origin of the starch, amylose content,

length of the amylopectin chains, density of the paste, paste storage conditions, physical or

chemical modifications and the presence of other compounds. Recrystallization of starch applies

only to amylose chains, and it occurs most readily at temperatures around 0°C, and also at

temperatures above 100°C. Physical modification process such as repeated freezing and thawing

of the starch paste aggravate retrogradation. The resulting starch thus produced is resistant starch

that exhibit resistance to digestibility by amylase enzymes and can be used as an alternative

nutrient source for diabetic patients and as a rate controlling polymer coat in controlled drug

delivery systems.

Starch granules swollen with water are predisposed to fragmentation if exposed to

physical severe pressure change. This becomes of major concern where the integrity of the
granules is required to maintain viscosity. Shear is the disintegration phenomenon of swollen

starch granules or gel. Starch shear arises from the shear stress which builds up during the

process of retrogradation and/or gel drying of the gelatinized starch. The stress acting in opposite

directions creates a fault-line that causes the material to open up or tear apart. Shearing generally

depends on the fluid (gel) viscosity and flow velocity. Starch granules in their raw un-swollen

forms are not susceptible to damage by shear even in the slurry before cooking. But once cooked

or gelatinized, starch granules become susceptible to shear, resulting in loss of viscosity and

textural stability.

Chemical properties of starch

The chemical properties of starch are dependent on the reactivity of starch which is a

function of the polyhydroxyl functional groups in the constituent glucose monomers. The

hydroxyl groups at position C-2, C-3 and C-6 which are free from the glycosidic bond linkages

and pyranose ring formation, are usually free for substitution reactions involving either the

attached hydrogen or the entire hydroxyl group. While the ▬OH at C-6 is a primary alcoholic

hydroxyl group, those at C-2 and C-3 are secondary alcoholic hydroxyl group. Hence starch can

undergo hydrolytic cleavage of its chains at the glycosidic bonds; oxidative reaction with the

▬OH or C▬C bond creating carbonyl groups; and other reactions with various functional and

multifunctional reagents to produce esterified and etherified starches. Most of the reactions

require activation of the hydroxyl of glucose units in acidic or basic media.

Reactions of starch

The reactivity of starch is dependent on the hydroxyl functions of the constituent α-D-

glucan polymers. Thus starch is able to undergo the following reactions.

Hydrolysis is an addition reaction and simply involves the addition of a water molecule

across a bond resulting in the cleavage of that bond and formation of the cleavage products,

usually with hydroxyl group or alcohol functionality. Hydrolysis of starch can be achieved by

chemical or enzymatic process. Chemical process of hydrolysis usually employs heating starch

in the presence of water or dilute hydrochloric acid. Hydrolysis is also used to remove fatty

substances associated with native starches. Hydrolysis under acidic condition is called roasting,

resulting in acid modified starch. Treatment of starch with sodium or potassium hydroxide

results in alkaline modified starch. Hot aqueous alkaline solutions can be used, and this improves

the reducing value of that starch

Hydrolysis of α(1 → 4) glycosidic bond

The products of starch hydrolysis include dextrin or maltodextrin, maltose and glucose.

Dextrins are mixtures of polymers of d-glucose units linked by α-(1 → 4) or α-(1 → 6)

reaction such as duration and strength/amount of reagents used. Enzymic hydrolysis uses the

enzyme malto-amylase to achieve hydrolysis and this is the process that usually occurs in starch

digestion in the gastrointestinal tract. Dextrins are white, yellow, or brown water-soluble powder

which yield optically active solutions of low viscosity. Most of them can be detected with iodine

solution, giving a red coloration. White and yellow dextrins from starch roasted with little or no

acid are called British gum. The properties of dextrinized starch is dependent upon the reaction

conditions (moisture, temperature, pH, reaction time) and the products characteristics vary in its

content of reducing sugar, cold water solubility, viscosity, color and stability.

Hydrolytic processes have been used in the food industry to produce starch derivatives

with better functional properties and processing applications. Acid and alkali steeping are the

two most widely used methods for starch isolation in the food industry, with numerous

modifications. Thermo-alkali isolation method known as nixtamalization has been used in

Central America since pre-Hispanic times. Acid and alkali isolation processes affect the

amylose/amylopectin, protein and lipid content as well as the granule size and shape of the final

product.

Esterification reaction

The condensation of an alcohol and carboxylic acid usually under acidic condition, to

produce an ester and water, is called esterification. Basically, the reaction is between the

carboxylic acid group and the alcohol group with the elimination of a water molecule. When the

acid anhydride is used, an alkaline condition is preferred in the reaction.

The reaction is usually reversible and the forward reaction is favored under low pH and

excess of alcohol while the reverse is favored under high pH. Remover of one of the product

during the reaction will also favor the forward reaction. For starch, the reaction is between the

carboxylic acid group (▬COOH) of fatty acids or ▬COCl of fatty acid chlorides and the alcohol

group (▬OH) of the glucose units. Esterification is generally used to introduce more lipophilic

groups into the starch molecule making it more lipophilic and for producing crosslink starch

when polyfunctional compounds or multifunctional or reagents capable of esterification or

etherification are used. Esterification weakens the inter-molecular bonding that holds the

granules together and hence alter the granule shape and sizes as well as other functional

properties of the starch. The degree of substitution (DS) is dependent on the concentration of

reagent used, the type of reagent used, the catalyst and the duration of reaction.

Acetylation of starch

Starch can be acetylated by reacting it with acetic anhydride to produce acetylated starch.

The hydroxyl group of the glucose units are esterified with the acetyl groups from the acetic

anhydride to give starch with glucose units with acetate function. The DS of the hydroxyl group

with acetate group is dependent on the reaction conditions. Acetylated corn starch of DS 0.05,

0.07 and 0.08 have been obtained using 4, 6 and 8% (starch d.w.) acetic anhydride respectively

and aqueous sodium hydroxide as catalyst

.
 Acetylation of starch with acetic anhydride.

The introduction of the bulkier acetyl group compares with hydroxyl group causes steric

hindrance to the alignment of the linear chains. This allows for easy water percolation between

chains thus increasing the granule swelling power and solubility resulting in lower gelatinization

temperature. The steric hindrance of less polar acetyl group also reduces the amount of inter-

molecular hydrogen bond formation, and weakens the granule structure, preventing molecular re-

association and realignment required for retrogradation. However, depending on the DS and the

interplay between a weakened granular structure as result of interruption of the inter- and intra-

molecular bonds, and reduced bonding with water molecules as a result of the hydrophobicity of

the acetyl groups, the viscosity of the final product can be enhanced.

Acetylation improves paste clarity and freeze-thaw stability of starch. Starch acetates of

low DS are commonly used in the food industry for quality consistency, and as texture and

stability enhancers. The Food and Drug Administration (FDA) maximum DS of acetylated

starches for food application is 0.1. Starch acetate of high DS exhibit high degree of

hydrophobicity and thermoplasticity and are soluble in organic solvents like chloroform and

acetone, and are mostly used in non-food applications. At 0.0275 DS, corn starch exhibit lower

paste gelling, which is practically lost at 0.05 DS. Most commercial starch acetates have <0.05

DS.

Acetylated distarch adipate, is a monosubstituted starch obtained by treating starch with

acetic anhydride and adipic anhydride. It has been used since the 1950s due to desire for

improved stability of product in cold and freezing weather conditions. It is a good temperature

change resistant agent used in foods as a bulking agent, stabilizer and thickener. It improves

smoothness and sheen of soups and sauces. The improved freeze-thaw stability of acetylated
cross-linked waxy maize starch has led to its use in frozen sauces in vegetables, appetizers and

pastries.

Esterification of starch with acetic anhydride and adipic anhydride.

Approaches to modification of starch

Native starches are modified to improve their physicochemical properties due to different

reasons. Different approaches have been reported including physical, chemical, enzymatic and

genetic approach. But the most widely used is the chemical approach. For instance, since starch

must be gelatinized for it to be digestible in human diet and nutrition, and the process of

gelatinizing native starches usually takes appreciable amount of time for granule to swell and

form paste of gel as obtained in cooking rice and corn flour porridge, it can be modified to

reduce gelatinization time by physical methods such as extrusion, spray-drier and drum dryer,

which promote fast starch gelatinization to produce pregelatinized starch. Pre-gelatinized starch

exhibit reduced gelatinization temperature and time. The modified starches are usually dries to

obtain flours and/or pre-gelatinized starches of long-term stability and quick preparation.

Pregelatinized starches are partially or totally soluble in cold water and readily form pastes. It

absorbs more water and disperses readily in water than the untreated starch, forming gel at room
temperature and less prone to deposit. Using gelatinized starch in food products affects the food

qualities and properties, such as, bread volume and crumb; pastas elasticity and softness,

lusciousness and digestibility, tolerance in the properties of beating and cake mixtures, ice

creams, doughnuts, growth of sugar crystals in food products; texture, volume, shelf-live and

stability during thawing of cakes and breads. Liquefaction, partial hydrolysis and dextrinization

may occur during pregelatinization depending on the processing conditions [42, 43, 44].

The process of physical modification does not involved any chemical reaction of starch

with a modifying reagent and is referred to as physical modification of starch and the products

are known as physically modified starches. However, most modifications of starches are

performed through chemical processes. The chemical reactions of starch (hydrolysis,

esterification, etherification, oxidation and cationization) are generally exploited in the industry

to produce converted or modified starches fit for different purposes in the industry.

According to the Food and Nutrition Program (FNP) of the FAO, a modified starch is a

food starch which has one or more of its original physicochemical characteristics altered by

treatment in accordance with good manufacturing practice by one of the reaction procedures

such as hydrolysis, esterification, etherification, oxidation and cross-linking. For starches

subjected to heating in the presence of acid or with alkali, the alteration (mainly hydrolysis) is

considered a minor fragmentation. Bleaching is also essentially a process resulting in the color

change only. However, oxidation involves the deliberate creation of carboxyl groups. Treatment

of starch with substituting reagents such as orthophosphoric acid etc., results in partial

substitution in the 2-, 3- or 6-position of the anhydroglucose unit (AGU) unless the 6-position is

occupied for branching in amylopectin chain. For cross-linked starch, where polyfunctional

substituting agent, such as phosphorus oxychloride, connects two chains, the structure can be
represented by Starch▬O▬R▬O▬Starch, where R is the cross-linking group and Starch refers

to the linear and/or branched structure .

Evolving biotechnological innovations are progressing with enzymatic and genetic

modification of starch as a greener alternative to chemical modification due to environmental

concerns. Enzymatic modifications basically employ hydrolytic enzymes found in certain

bacteria. For instance, amylomaltases or α-1,4-α-1,4-glucosyl transferases from Thermus

thermophiles and cyclomaltodextrinase (CDase 1–5) from alkalophilic Bacillus sp. While α-1,4-

α-1,4-glucosyl transferases breaks existing α-1,4 bonds and make new ones to produce modified

starch used in foods and non-foods applications, CDase 1–5 can be used to produce starches

which are low in amylose content without changing the amylopectin distribution. The granule of

starch-cyclomaltodextrin complex produced special tastes and flavours, as well as light, heat and

oxygen-sensitivity stability. Transglucosidase, maltogenic α-amylase and β-amylase have been

used to produce resistant starches of various degrees of digestibility. On the other hand, genetic

modification employs biotechnology to targets the starch biosynthetic process. Genetic

regulation of enzymes such as starch synthetase and branching enzymes, involved in starch

synthesis through starch synthase genes are used to produces cereal crops that yield amylose-

free starch, high-amylose starch and altered amylopectin structure in starch (Henry Omoregie

Egharevba, 2019).

Application of Starch

The main source of energy in the human diet is said to be starch. Due to its practicality in

diverse application of food products, starch is gaining biggest attention as compared to other
carbohydrate polymers. Breakfast cereals, bread, cookies, pasta, pastries and noodles are among

commonly processed cereal grains. These are among the most common starch containing

products available in Malaysia. On the other hand, appearance, grade and shape of foods

depending on starch viscosity attributes, retro gradation and pasting elements making starch as

the main functional components in food products. Ability of starch in nature to react with itself

or other compounds leads to several usages. For food systems such as thickener, gelling agent,

stabilizing agent or as filler. Normally, it can be found in the plants, where carbohydrate store

starch in the amplest amount. According to the Malaysian Food Pyramid, as prescribed by

Ministry of Health Malaysia, the base part of the pyramid is made up of carbohydrate food

sources such as bread, cereals, and rice. Therefore, starches based food products provide 50 –

55% of the total daily energy of a human being. Moreover, starch is also significant in providing

energy for animal feed and feedstock. In the food industry, starch is an essential food additive

due to its gel-forming ability, thickening agent and stabilizing food products.

On the other hand, starch also provides substitution towards Malaysian oil and gas sector.

According to a study reported by Sri Kanji, bioethanol extracted from cassava starch is way

much cheaper as compared to gasoline fuel (Journal of Science and Technology, Vol. 10 No. 2,

2018).

Related studies

Extraction of Starch from Taro (Colocasia esculenta) and Evaluating it and further using

Taro Starch as Disintegrating Agent in Tablet Formulation with Over All Evaluation

Taro has been reported to have 70–80% starch with small granules, Because of the small

sizes of its starch granules, taro is highly digestible. On the basis of current evaluation of
properties of starch, it has been found that taro starch can be utilized as a better disintegrate as

compared to the other traditional starches, Starches are used since a long time as excipients in

pharmaceutical preparations. Mainly maize starch, potato starch and wheat starch are used and

monographed in several pharmacopoeias. The classical functionalities of native starches in the

past are fillers and disintegrate in tablets and fillers in dermatological powders. Also modified

(pregelatinized) starches have been used as filler-binders in tablet technology. After this research

activity Taro starch can be introduced in the pharmaceutical field and further more research can

be done over this starch to make it highlighted in the arena of pharmaceutical research. In

addition to food use, taro has found some industrial applications. The very small size of taro

starch granules makes them ideal in cosmetic formulations like face powder and in dusting

preparations which use aerosol dispensing systems. In spite of the above uses, the large-scale

extraction and utilization of this starch is not practiced anywhere. So after this research activity

the taro starch can be brought to the minds of researchers and it can gain attention in the field of

pharmaceutical research (TJ Lu, 2008).

Studies on Some Properties of Starch from Taro Corm

Taro corms from Pyin Oo Lwin Township in Mandalay Region were collected for study

on its properties. Experimental parameter such as pH, moisture and protein contents in taro

starch were determined as 7.81,13.78 % and 5.61% respectively. Hydration capacity and

moisture sorption capacity were 1.7 and 15.00 % respectively. Viscosity of taro starch solution

(1.0%) was found to be 2.15 cP. Swelling power of taro starch increased with increasing

temperature and rapid swelling was observed at 80oC. Similar trend of increasing solubility of

taro starch was also observed. By SEM, taro starch showed small, irregular shape and polygonal.

Semi-crystalline nature of taro starch was shown by X-ray diffraction analysis. The degradation
temperature of taro starch was observed as 310oC by TG-DTA thermogram (Tin Mya Mya

Htwe, 2011).

Physicochemical and Nutritional Characterization of Starch Isolated from

Taro (Colocasia antiquorum) Cultivated in Oaxaca, Mexico

The physicochemical and nutritional characteristics of  Colocasia

antiquorum (taro coconut or Chinese taro) starch cultivated in Oaxaca, Mexico,

were determined. The granules of  Colocasia antiquorum presented a truncated

ellipsoidal shape. The chemical composition analysis showed levels of moisture,

ash, protein, fat, fiber, and NFE in a dry base of 10.29, 0.18, 2.0, 0.05, 0.01, and

97.76, respectively, as well as amylose and amylopectin contents of 13.05 and

86.95%, respectively. Gelatinization temperatures, onset, peak, and final, were

72.86, 82.91, and 93.05°C, respectively. Solubility, swelling power (SP), and water

absorption capacity (WAC) correlate directly with increments in temperature.

Transmittance value (% T) for taro coconut was 0.3% and its apparent viscosity

ranged from 100 to 150 cp. The nutritional characterization of Colocasia

antiquorum’s starch amounted to 97.88% of total starch (TS), while available (AS)

and resistant starch (RS) were 93.47 and 3.70%, respectively. Colocasia

antiquorum, grown in Oaxaca, Mexico, is an unconventional source of starch with

added value due to its potential use as an ingredient in the development of new

products or as a substitute for conventional starch sources in industrial processes

(Annalisa De Girolamo, 2016).

Development of Modified Instant Starch from Taro (Colocasia esculenta) by Gelatinization

adopting standard wet milling extraction process. Isolated starch was then pregelatinized to

convert into seven samples of instant starch by autoclaving for different duration ranging from

1hr. to 4hr. with 30 minutes’ increment span. The seven samples of instant starch so prepared

were designated as IS-1, IS-1.5, IS-2, IS-2.5, IS-3, IS-3.5 and IS-4 and isolated taro starch was

used as control sample (IS 0). Starch after gelatinization was dried and packed in polyethylene

bag. Isolated starch and instant starch samples were analyzed for; resistant starch content (RS

%), amylose content (%), water absorption capacity (g/g), swelling power (g/g), solubility (g/g),

enzyme digestibility (ED %) and dispersibility (%). The functional parameters of Instant starch

were compared with control starch (IS-0). Result showed that the RS content of IS-3.0 was

reported to be increased with the span of autoclaving and 3hr was found to be optimum time for

making Instant starch with %RS (30.14). Other parameters of IS3, were % amylose content

(17.21), swelling power (18.28g/g), solubility (0.099g/g), water absorption capacity (1.72g/g), %

enzyme digestibility (59.32) and % dispersibility (68), while for isolated untreated starch (IS-0)

it were amylose content % (17.83), swelling power (16.02), solubility (0.098), water absorption

capacity (1.64), %enzyme digestibility (56.54) and % dispersibility (83). Data reveal that

functional properties including (water absorption capacity, swelling power, solubility, and

enzyme digestibility) were improved in IS3.0. It was reported that amylose content and

dispersibility was slightly reduced on autoclaving owing to degradation and retrogradation of

starch. Study concludes that instant taro starch can be prepared by pregelatinizing the starch for

3hr at 15 psi with improved water absorption capacity, swelling power, solubility, enzyme

digestibility compared to control starch. Cake prepared from optimum 20% level of IS-3 starch

resulted in cake with better volume and texture.