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The course helps students to understand the chemical structure and functionality of starch and its application in food, provides information on the manufacture of starch from various plant commodities, on the production of pre-gelatinized and chemically modified starches and dextrin, and on technology of products based on enzymatic and acid hydrolysis. Students are familiarized with the non-food use of starch - in the production of adhesives and biodegradable plastics.
Last update: Šárka Evžen (25.09.2013)
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Students will be familiar with: basics of chemistry and technology of starch. Last update: Šárka Evžen (25.09.2013)
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R: Be-Miller J., Whistler, R. (2009): Starch: Chemistry and Technology, Academic Press, 880 stran, ISBN 978-0-12-746275-2 Last update: TAJ321 (03.10.2013)
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Lectures and seminars
The program of lectures and seminars of the subject Chemistry and technology of starch
List of lectures: 1 Introduction to the technology of starch 2 Chemical composition and structure of the basic components of starch; starch granules 3 Properties of starch dispersions in water 4 Technology of potato starch 5 Technology of wheat and maize starch 6 Technical dextrins 7 Modified starches 8 Substituted starches 9 Acid hydrolysis of starch 10 Enzymatic hydrolysis of starch 11 Adhesives, biodegradable plastics 12 Starch applications. Last update: Šárka Evžen (25.09.2013)
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Students comes from the following topics. The examination is in written form.
Topics: 1 History of native starch production in the world 2 Comparison between history of starch industry in the USA and the Czech Republic 3 Starch manufacture in the Czech Republic 4 Biosynthesis of starch; disaccharides based on glucose 5 The chemical composition and structure of amylose and amylopectin 6 Characteristics of starch granules 7 Physical properties of dry starch 8 Swelling of starch granules, gelatinization, gelation, retrogradation 9 Rheological properties of starch dispersions 10 Raw material for the production of potato starch 11 Block diagram of potato starch manufacture, goals of the production 12 Grinding of potatoes 13 Fiber extraction 14 Refining of starch slurry in the production of potato starch 15 Processing of starch slurry into the final product 16 Aspects of potato and wheat starch manufacture 17 Raw materials for the production of wheat starch 18 Production of wheat starch from the whole grain or using alkaline process 19 Scheme of Martin's method of production of wheat starch; description of the preparation of dense dough and its washing 20 Production of wheat gluten 21 Processing of starch slurry in the Martin technology 22 Separation of gluten with 3-phase decanter 23 Hydrocyclones in starch technology 24 Production of corn starch 25 Production of thermally modified starches 26 Manufacture of extruded starches, application of pre-gelatinized and extruded starches 27 Other physical methods of modification of starch 28 Dextrin manufacture: discovery, retrogradation, reactions occurring at lower and higher temperatures 29 Periodic production of dextrins 30 Continuous production of dextrins 31 Types, properties and uses of dextrins 32 Theory of the adhesive joint 33 Types of adhesives 34 Components of adhesives 35 Starch and dextrin adhesives 36 Evaluation of bonded joints 37 Starch products; term: modified starch, types of modified starches 38 Hydrolysed starches (maltodextrins) 39 Batch production of oxidized starch 40 Continuous production of oxidized starch 41 Properties and applications of oxidized starch 42 Terms: substituted starch, degree of substitution, degree of crosslinking, groups of substituted starches 43 Production, properties and applications of starch acetate 44 Production, properties and applications of phosphate monoester starch 45 Other esters of starch 46 Carboxymethyl starch 47 Other ethers 48 Production, properties and applications of distarch phosphate 49 Other cross-linked starches 50 Cationic starch ethers and starch graft copolymers 51 Biodegradable plastics 52 Types of syrups based on starch 53 Acid hydrolysis of starch 54 Enzymatic hydrolysis of starch 55 Glucose: properties, use, consumption in the world and the Czech Republic 56 Sorbitol powder: production and properties 57 Sorbitol syrup; the use of sorbitol and its consumption in the world and the Czech Republic 58 The use of native starch and starch products 59 Products with a higher content of amylose or amylopectin Last update: Šárka Evžen (25.09.2013)
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1 Czech starch industry, past, present, perspective 2 Basic physical and chemical properties of starch 3 Technology of potato starch 4 Technology of wheat starch 5 Technology of corn starch 6 Overview of starch products 7 Modified starches: thinned and oxidized starches 8 Starches modified by physical methods 9 Chemical derivatives of starch: starch ethers 10 Chemical derivatives of starch: starch esters 11 Dextrin 12 Enzymatic hydrolysis of starch 13 Starch hydrolysates 14 Food and non-food use of starch products Last update: Šárka Evžen (25.09.2013)
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Lectures in electronic form provided by the teacher. Last update: Šárka Evžen (25.09.2013)
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Knowledge of biochemistry, food chemistry, food processes Last update: Šárka Evžen (25.09.2013)
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Food Chemistry Unit Operations of Chemical Engineering I Last update: TAJ321 (26.09.2013)
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| Teaching methods | ||||
| Activity | Credits | Hours | ||
| Účast na přednáškách | 1.6 | 44 | ||
| Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi | 0.4 | 12 | ||
| Příprava na zkoušku a její absolvování | 1 | 28 | ||
| 3 / 3 | 84 / 84 | |||
| Coursework assessment | |
| Form | Significance |
| Regular attendance | 30 |
| Defense of an individual project | 10 |
| Examination test | 50 |
| Continuous assessment of study performance and course -credit tests | 10 |