Plant-based food in the freezer (3)
(2) Starch Starch is a polysaccharide, which is composed of countless monosaccharide molecules. The fruit contains more starch when it is immature, and it decreases as the fruit matures. Even fully mature fruit does not contain starch. For example, after a citrus fruit matures, there is no starch in the fruit. The starch content of immature bananas can reach 68% of the dry matter, but it does not contain monosaccharides and sucrose. Therefore, in order to ensure the starch quality of plant foods, you must pay attention to the temperature control when storing them in the freezer. After the bananas are harvested, they are ripened with ethephon, the starch is decomposed into glucose and fructose by enzymes, so the harvested bananas must be ripened to increase their sweetness. Starch is a white powder and is a polysaccharide formed by dehydration and condensation of glucose molecules. It has a large relative molecular mass and is insoluble in water at room temperature. However, when the water temperature rises above 53°C, the physical properties of starch change significantly. The volume can be increased by 40-60 times or more, that is, high temperature swelling. This process of swelling and splitting to form a uniform and viscous colloidal paste solution is called starch gelatinization. There are two kinds of natural starches, one has an amylose structure, called amylose; the other has branches in structure, called amylopectin. The latter has a larger relative molecular mass than the former. Because of the different molecular structure and relative molecular weight, the two have different properties. For example, amylose is easily soluble in hot water, forming a less viscous solution, and cannot be fermented to make wine. Bean starches are all amylose. Pullulan is only dissolved in water under heating and pressure, forming a very viscous solution. Vegetables have the highest starch content (20%) in potatoes, and fruits basically do not contain bananas. Raw materials with high starch content will cause precipitation when processed into canned juice or fruit and vegetable juice, and even the juice will turn into a paste, which is the gelatinization of starch. The gelatinized starch will further age (retrograde), and the starch can be hydrolyzed by amylase. Some plants contain two starches. For example, corn contains about 27% amylose, potatoes contain 23% amylose, and sweet potatoes contain 20% amylose; the rest is amylopectin.
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