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Pregelatinized starch,What is the reason for the difference in a-chemistry between aged starch and raw starch
Pasteurization, starch solubility is different.

After the starch is pasted, the hydrogen bond between the crystalline and amorphous molecules is broken, and the starch molecules are swollen and dispersed in the water to form a colloidal solution, which leads to the easy access of α-amylase to the inside of the starch molecules for hydrolysis, and makes the pregelatinized starch with higher a-chemical degree.

Aging starch is raw starch in the pasting process, has been dissolved and swollen starch molecules re-arrangement and combination, the formation of a material similar to the structure of natural starch, linear starch molecules re-arrangement and through the hydrogen bonding to form an insoluble precipitate, the starch in water solubility decreases, resulting in aging starch α - chemical degree is lower.