PRESENTATION

ON STARCH

ASST. PROF. MILANTIRTHA METE

M.PHARM(JU)
HOOGHLY B.C.ROY INSTITUTE
(D.PHARM COLLEGE)
 INTRODUCTION

• Starch or amylum is a polymeric carbohydrate consisting of a large

number of glucose units joined by glycosidic bonds.
• Molecule Type: Carbohydrate
• Chemical Formula: C H O
6 10 5
 Starch Composition

• Amylose. Linear a-1,4 glucose chain,

MW~106. Branch approximately every 200
glucose units
• Amylopectin. Linear a-1,4 chain with an a-
1,6 branch approximately every 20 glucose
units. MW~108
• Amylose: amylopectin ~ 1:3
• Waxy starches all amylopectin
• High amylose mutants up to 70% amylose
Amylose Structure
Amylopectin Structure
 Biological source

• Synonyms:Amylum
• Starch consists of polysaccharide granules obtained from
the grains of Maize Zea mays L. or of rice Oryza sativa L or
of wheat Triticum aestivum L. (Family- Graminae)
or
• from the tubers of the potato Solarium tuberosum L.
(family- Solanaceae).
 Uses of Starch/ Pharmaceutical
Applications of Native Starch
• Starch as tablet disintegrant
•  Starch as diluent/fillers/bulking agent
• Starch as glidant(concentration-10-25%w/w)
•  Starch as controlled/sustained release polymer for drugs and hormones
• Starch as antiadherent and lubricant
• Starch as binder(concentration-5-15%w/w)
•  Starch in topical formulations
•  Starch as a film forming polymer
• Starch in bone tissue engineering (TE)
• Starch as plasma volume expander
•  Starch as adjuncts to standard Oral Rehydration Solution (ORS)
• Starch in artificial red cells
 STARCH USES IN FOOD

• Anti-crystallising in confectioneries
• Sweetening power in beverages
• Bulking agent / texture in dairy products
• Preservatives in jams
• Moistening in bakery products
• Freezing point depression in ice creams
• Thickening, binding agent in soups & sauces
• Browning effect in caramels
• Cooling effect in chewing-gum
• Low glycemic index in dietetic food…
 STARCH USES IN PAPER /
CORRUGATED BOARD AND GREEN
CHEMISTRY

• Increase strenght in paper

• Binding power for corrugated board
• Fermentescibility in green chemistry (amino acids,
enzymes…)
• Binding capacity in glues and adhesives
• Bioplastics production
• Raw materials for polyurethane production
• Raw materials for ethanol production…
 HEALTH, PERSONAL CARE AND
NUTRITION

• Health benefits in dietary supplements and energising

drinks for sport activities
• Nutritional quality in baby food and clinical nutrition
• Compressibility in pharmaceutical tablets
• Anti-crystallising in cough syrups
• Emollient / emulsifier in cosmetics (cream, shower
gel, shampoo)
• Non carciogenic in toothpaste
 FEED AND PET FOOD

• Palatability for pets’ food

• Yellow pigmentation for egg yolks
• Hydro stability of aqua feed pellets
• Milk powder replacement in calf milk
• High digestibility for piglets’ starter feed
• Protein intake…
BIOSYNTHETIC PATHWAY OF
STARCH
CHEMICAL TEST OF STARCH
 Isolation of Starch from Potatoes

• Scrap the clean surface of potatoes with knife and cut into pieces
and place them in a mixture and stir for one to two minutes.
• The grinding process is repeated for three to four times till we
get a homogenous suspension.
• Then strain through fine cheesecloth into another beaker. Allow
standing for few minutes and then noting the weigh deposition
of starch at the bottom.
• Pour the supernatant fluid and fill the beaker with water
containing the starch in it. Stir well and again allow the starch to
settle down.
• Repeat four to five times by separating starch that can be
washed thoroughly. Collect the white deposited starch on to
watch glass.
• Dry it in a oven and then weigh the sample gravimetrically.
TYPES OF STARCH MODIFICATION
CHEMICAL MODIFICATION:
cross linking (strengthening )
•viscosity & texture
•shear,acid &heat stability

ACYLATION(STABILIZATION)
•Moisture management(Encapsulation)
•Etherification(stabilization)

PHYSICAL MODIFICATION:
•Pregelled(pre-cooked)
•Heat Moisture treatment(strengthening)
 Reasons for modifying starches

• Provide functional attributes

• Abundant
• Readily available
• Provide an economic advantage