Question:
Which of the following is more susceptible to gelatinization and retrogradation?
Which of the following is more susceptible to gelatinization and retrogradation?
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Waxy starches (like waxy maize starch) contain nearly \(100\%\) amylopectin and almost \(0\%\) amylose.
These starches are highly valued in frozen foods because their lack of amylose prevents retrogradation and water syneresis during freeze-thaw cycles.
These starches are highly valued in frozen foods because their lack of amylose prevents retrogradation and water syneresis during freeze-thaw cycles.
Updated On: Aug 20, 2026
- Amylose
- Dextrose
- Galactose
- Maltose
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Verified By Collegedunia
The Correct Option is A
Solution and Explanation
Step 1: Understanding the Concept:
Starch is composed of two macromolecules: amylose (linear glucose polymer) and amylopectin (branched glucose polymer).
When heated in water, starch granules undergo gelatinization, and upon cooling, they undergo recrystallization (retrogradation).
Step 2: Detailed Explanation:
- Gelatinization: Disruption of the molecular order within starch granules during heating, causing swelling and water absorption.
- Retrogradation: Upon cooling, the dissolved starch chains begin to reassociate and form a semi-crystalline structure.
- Amylose is a completely linear polymer of \(\alpha\)-(1\(\rightarrow\)4) linked glucose units.
Because of its linear structure, amylose molecules can easily align parallel to each other, form extensive hydrogen bonds, and undergo rapid and severe retrogradation (resulting in syneresis or weeping of water, as seen in stale bread).
- Amylopectin is highly branched, which physically interferes with close molecular alignment, making it highly stable and resistant to rapid retrogradation.
Dextrose, galactose, and maltose are simple sugars and do not undergo gelatinization or retrogradation.
Step 3: Final Answer:
Amylose is highly susceptible to these processes, which corresponds to option (A).
Starch is composed of two macromolecules: amylose (linear glucose polymer) and amylopectin (branched glucose polymer).
When heated in water, starch granules undergo gelatinization, and upon cooling, they undergo recrystallization (retrogradation).
Step 2: Detailed Explanation:
- Gelatinization: Disruption of the molecular order within starch granules during heating, causing swelling and water absorption.
- Retrogradation: Upon cooling, the dissolved starch chains begin to reassociate and form a semi-crystalline structure.
- Amylose is a completely linear polymer of \(\alpha\)-(1\(\rightarrow\)4) linked glucose units.
Because of its linear structure, amylose molecules can easily align parallel to each other, form extensive hydrogen bonds, and undergo rapid and severe retrogradation (resulting in syneresis or weeping of water, as seen in stale bread).
- Amylopectin is highly branched, which physically interferes with close molecular alignment, making it highly stable and resistant to rapid retrogradation.
Dextrose, galactose, and maltose are simple sugars and do not undergo gelatinization or retrogradation.
Step 3: Final Answer:
Amylose is highly susceptible to these processes, which corresponds to option (A).
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