Short Note on Starch
Starch
From Wikipedia, the free encyclopedia
Starch
Identifiers
CAS number
9005-25-8
EC-number
232-679-6
RTECS number
GM5090000
Properties
Molecular formula variable Molar mass variable Appearance white powder
Density
1.5 g/cm3
Melting point decomp. Solubility in water none Hazards
MSDS
ICSC 1553
EU Index not listed
Autoignition
temperature
410 °C (verify) (what is: / ?)
Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa)
Infobox references
Structure of the amylose molecule
Structure of the amylopectin molecule
Granules of wheat starch, stained with iodine, photographed through a light microscope
Starch or amylum is a carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. This polysaccharide is produced by all green plants as an energy store. It is the most common carbohydrate in the human diet and is contained in large amounts in such staple foods aspotatoes, wheat, maize (corn), rice, and cassava.
Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. It consists of two types of molecules: the linear andhelical amylose and the branched amylopectin. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight.[1] Glycogen, the glucose store of animals, is a more branched version of amylopectin.
Starch is processed to produce many of the sugars in processed foods. Dissolving starch in warm water gives wheatpaste, which can be used as a thickening, stiffening or gluing agent. The biggest industrial non-food use of starch is as adhesive in the papermaking process.
Contents
[hide]
• 1 Name
• 2 History
• 3 Energy store of plants o 3.1 Biosynthesis
• 4 Properties o 4.1 Structure o 4.2 Hydrolysis o 4.3 Dextrinization o 4.4 Chemical tests
• 5 Food o 5.1 Starch industry
5.1.1 Starch sugars
5.1.2 Modified starches
From Wikipedia, the free encyclopedia
Starch
Identifiers
CAS number
9005-25-8
EC-number
232-679-6
RTECS number
GM5090000
Properties
Molecular formula variable Molar mass variable Appearance white powder
Density
1.5 g/cm3
Melting point decomp. Solubility in water none Hazards
MSDS
ICSC 1553
EU Index not listed
Autoignition
temperature
410 °C (verify) (what is: / ?)
Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa)
Infobox references
Structure of the amylose molecule
Structure of the amylopectin molecule
Granules of wheat starch, stained with iodine, photographed through a light microscope
Starch or amylum is a carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. This polysaccharide is produced by all green plants as an energy store. It is the most common carbohydrate in the human diet and is contained in large amounts in such staple foods aspotatoes, wheat, maize (corn), rice, and cassava.
Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. It consists of two types of molecules: the linear andhelical amylose and the branched amylopectin. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight.[1] Glycogen, the glucose store of animals, is a more branched version of amylopectin.
Starch is processed to produce many of the sugars in processed foods. Dissolving starch in warm water gives wheatpaste, which can be used as a thickening, stiffening or gluing agent. The biggest industrial non-food use of starch is as adhesive in the papermaking process.
Contents
[hide]
• 1 Name
• 2 History
• 3 Energy store of plants o 3.1 Biosynthesis
• 4 Properties o 4.1 Structure o 4.2 Hydrolysis o 4.3 Dextrinization o 4.4 Chemical tests
• 5 Food o 5.1 Starch industry
5.1.1 Starch sugars
5.1.2 Modified starches
References: INS 1401, 1402, 1403 and 1405 are in the EU food ingredients without an E-number. Typical modified starches for technical applications are cationic starches, hydroxyethyl starch and carboxymethylated starches.