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Starch
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For the Urhobo cuisine dish known as starch, see Usi (food). For the video game,
see Starch (video game).
Starch or amylum is a polymeric carbohydrate consisting of a large number of
glucose units joined by glycosidic bonds. This polysaccharide is produced by most
green plants as energy storage. It is the most common carbohydrate in human diets
and is contained in large amounts in staple foods like potatoes, wheat, maize
(corn), rice, and cassava.

Starch

Identifiers
CAS Number
9005-25-8 
ChemSpider
none
ECHA InfoCard
100.029.696
EC Number
232-679-6
RTECS number
GM5090000
Properties
Chemical formula
(C
6H
10O
5)
n - (H
2O)
Molar mass
Variable
Appearance
White powder
Density
Variable[1]
Melting point
decomposes
Solubility in water
insoluble (see starch gelatinization)
Thermochemistry
Std enthalpy of
combustion (ΔcH⦵298)
4.1788 kilocalories per gram (17.484 kJ/g)[2] (Higher heating value)
Hazards
Safety data sheet
ICSC 1553
Autoignition
temperature
410 °C (770 °F; 683 K)
US health exposure limits (NIOSH):
PEL (Permissible)
TWA 15 mg/m3 (total) TWA 5 mg/m3 (resp)[3]
Except where otherwise noted, data are given for materials in their standard state
(at 25 °C [77 °F], 100 kPa).
 verify (what is  ?)
Infobox references

Structure of the amylose molecule

Structure of the amylopectin molecule
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 and helical
amylose and the branched amylopectin. Depending on the plant, starch generally
contains 20 to 25% amylose and 75 to 80% amylopectin by weight.[4] Glycogen, the
glucose store of animals, is a more highly branched version of amylopectin.

In industry, starch is converted into sugars, for example by malting, and fermented
to produce ethanol in the manufacture of beer, whisky and biofuel. It is processed
to produce many of the sugars used in processed foods. Mixing most starches in warm
water produces a paste, such as wheatpaste, which can be used as a thickening,
stiffening or gluing agent. The biggest industrial non-food use of starch is as an
adhesive in the papermaking process. Starch can be applied to parts of some
garments before ironing, to stiffen them.

Etymology

History

Starch industry

Energy store of plants

Properties

Food

Industrial applications

See also

References

External links

Last edited 15 days ago by Plantsurfer



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