Starch

Starch granules under polarized light microscopy

Starch is a carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. It is commonly found in the seeds, tubers, and roots of various plants and is an important source of energy for both humans and animals. Starch is also widely used in the food industry as a thickener, stabilizer, and bulking agent.

Types of Starch

There are two main types of starch: amylose and amylopectin. Amylose is a linear polymer of glucose molecules, while amylopectin is a branched polymer. The proportion of amylose and amylopectin varies depending on the source of the starch. For example, potato starch contains more amylopectin than amylose, while corn starch contains more amylose than amylopectin.

Structure

Starch molecules are made up of chains of glucose molecules joined together by alpha glycosidic bonds. These chains can be either linear (in the case of amylose) or branched (in the case of amylopectin). The linear chains can form helices, which can then associate with other helices to form a semi-crystalline structure. The branched chains, on the other hand, can form clusters that are held together by hydrogen bonds.

Digestion

Starch is a source of energy for the body, but it cannot be absorbed in its original form. Instead, it must be broken down into smaller molecules such as glucose, which can then be absorbed into the bloodstream. The digestion of starch begins in the mouth, where an enzyme called amylase breaks down some of the starch into smaller fragments. The process continues in the small intestine, where other enzymes break down the remaining starch molecules into glucose.

Uses

Starch is used in a variety of industries, including the food, paper, and textile industries. In the food industry, it is commonly used as a thickener, stabilizer, and bulking agent in products such as soups, sauces, and baked goods. Starch is also used to produce bioplastics, which are biodegradable alternatives to traditional petroleum-based plastics.

Sources

Starch is found in a variety of plant-based foods, including potatoes, corn, wheat, rice, and tapioca. It is often extracted from these sources to be used in various industries. The starch content of these sources can vary depending on the variety, growing conditions, and processing methods.

Production

Starch can be extracted from plant sources through a process called wet milling. In this process, the plant material is first ground into a fine powder and then mixed with water to form a slurry. The slurry is then separated into its various components, with the starch being separated from the other components by various methods such as sedimentation, centrifugation, or filtration.

Modified Starch

Modified starch is a form of starch that has been chemically or physically modified to improve its functional properties. For example, modified starches may have improved stability, increased viscosity, or improved freeze-thaw stability. Modified starches are commonly used in the food industry as thickeners, stabilizers, and emulsifiers.

Health effects

Starch is a source of energy for the body and is an important part of a healthy diet. However, consuming too much starch can lead to weight gain and other health problems. It is important to consume starch in moderation as part of a balanced diet.

Cultural significance

Starch plays an important role in the diets of many cultures around the world. For example, rice is a staple food in many Asian countries, while potatoes are a staple food in many European countries. Starch-based foods are also often associated with comfort and home-cooked meals.

See also

• Carbohydrate
• Glycogen
• Cellulose

External links

Britannica - Starch National Institutes of Health - Starch: From Basic Science to Biobased Products ScienceDirect - Starch

Starch Resources
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