Question
Starch retrogradation is mainly associated with :
The correct answer is
Recrystallization of amylose
Starch Retrogradation Cause Explained
Starch retrogradation refers to the process where cooked starch undergoes changes upon cooling and storage, leading to undesirable textural changes like staling in baked goods. This phenomenon is primarily driven by the physical changes within the starch molecules.
Analyzing Starch Retrogradation Factors
Retrogradation involves the gradual return of gelatinized starch granules to a more ordered, crystalline structure. Let's examine the options:
- Amylopectin branching: While amylopectin is a component of starch, its branching structure makes it less prone to the ordered alignment typical of retrogradation compared to amylose.
- Recrystallization of amylose: Amylose consists of long, linear chains. After starch gelatinization (cooking), these chains hydrate and become disordered. Upon cooling, the amylose chains lose water, align parallel to each other, and re-form crystalline regions. This process, known as recrystallization, is the main mechanism behind starch retrogradation.
- Hydrolysis of starch: This is the breakdown of starch into smaller units by water, often aided by enzymes or acids. It is the opposite process of retrogradation.
- Enzymatic browning: This is a chemical reaction involving enzymes (like polyphenol oxidase) and phenolic compounds, leading to color changes, typically in fruits and vegetables. It is unrelated to starch structure changes.
Therefore, the primary association with starch retrogradation is the recrystallization of amylose.
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Important Questions from Miscellaneous
- Which of the following relationships is/are not true?
(A). Most probable velocity = $\sqrt{\frac{2RT}{M}}$
(B). PV = $\frac{3}{2}kT$
(C). Compressibility factor Z = $\frac{pV}{nRT}$
(D). Average kinetic energy of gas = $\frac{1}{2}kT$
Choose the correct answer from the options given below - Match List-I with List-II
List-I List-II Electronic Configuration First Ionisation energy (kJ mol$^{-1}$) (A). ns$^2$ (I). 2100 (B). ns$^2$np$^1$ (II). 1400 (C). ns$^2$np$^3$ (III). 800 (D). ns$^2$np$^6$ (IV). 900
Choose the correct answer from the options given below: - The shielding constant of a 2p electron (calculated using Slater's rules) is
- Match List-I with List-II
List-I List-II Spectroscopy Property (A). Raman (I). Polarizability (B). FTIR (II). Dipole Moment (C). UV-Visible (III). Absorbance (D). NMR (IV). Spin
Choose the correct answer from the options given below: - The structure of protein comprises of:
(A). Primary structure of protein is associated with amino acids
(B). Secondary structure of protein is associated to peptides
(C). Tertiary structure of protein is associated with polypeptide chains
(D). Quaternary structure of protein is associated with polypeptide chains
Choose the correct answer from the options given below:
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