Boiling of potatoes: Difference between revisions
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=== Starch === | === Starch === | ||
https://clarissacagnato.weebly.com/starch-grain-analysis.html | |||
* 2 organic polymers:large molecules composed of repeated sequences of units, attached by covalent chemical bonds). | |||
* The structure of starch is made up of 2 different chains: linear helical amylase and branched amylopectin. | |||
** Amylase is soluble | |||
** amylopectin is insoluble. | |||
* Starch is located in most plant tissues, particularly in storage organs such as rhizomes, tubers, and grains. | |||
Starch is stored in organelles called amyloplasts within plant cells. These amyloplasts convert glucose into starch and store it for later use. Some plant roots and embryos, in the form of seeds and fruit, also serve as storage units for starch. | Starch is stored in organelles called amyloplasts within plant cells. These amyloplasts convert glucose into starch and store it for later use. Some plant roots and embryos, in the form of seeds and fruit, also serve as storage units for starch. | ||
Starch grains inside potato cells (120x magn) | |||
Potato starch contains typical large oval spherical granules ranging in size from 5 to 100 μm. | |||
Revision as of 21:57, 3 July 2026
Introduction
Theory
Starch
https://clarissacagnato.weebly.com/starch-grain-analysis.html
- 2 organic polymers:large molecules composed of repeated sequences of units, attached by covalent chemical bonds).
- The structure of starch is made up of 2 different chains: linear helical amylase and branched amylopectin.
- Amylase is soluble
- amylopectin is insoluble.
- Starch is located in most plant tissues, particularly in storage organs such as rhizomes, tubers, and grains.
Starch is stored in organelles called amyloplasts within plant cells. These amyloplasts convert glucose into starch and store it for later use. Some plant roots and embryos, in the form of seeds and fruit, also serve as storage units for starch.
Starch grains inside potato cells (120x magn)
Potato starch contains typical large oval spherical granules ranging in size from 5 to 100 μm.
Starch gelatinization
- Granule swelling
- Melting of double helical structures
- Amylose leaching
Gelatinization
The cell walls get broken.
