Translated from German, starch means "strong flour".As a complex natural polymer, starch consists of two polymers: amylose (25%) and amylopectin (75%).Externally, the starch is white matter, without taste and odor, practically insoluble in cold water but swells in hot water, thus acquiring the properties of the paste.When compressing fingers white powder emits a characteristic creaking.When viewed under the microscope, one sees a granular structure of starch.
Initially formed by cleavage of the polysaccharide starch dextrin - a product of partial digestion of starch.Dextrins can receive by rapid heating of the starch containing 10-20% water.
Such degradation product of starch, dextrin both widely used in the national economy.Dextrin used for the production of adhesives used in various industries, for example, for labeling on packaging or sealing the packaging bags.The foundry dextrin used for bonding foundry sand, and in the light industry - to increase the density of textile dyes.Dextrin found application in the food industry as a basic carrier powders and food dyes.
Further, the splitting of starch produced disaccharide maltose and glucose, a simple carbohydrate.
Maltose consists of two glucose molecules, has yet another name - malt sugar, which is used in distilling and brewing.In nature, found in large quantities in germinating cereal grains, especially many of maltose in barley and rye.Pure maltose manufactured exclusively for laboratory purposes in small quantities.
Starch is a complex carbohydrate and is contained in the stems and leaves of most plants, it is nutritious substance produced by plants as a reserve.The human food uses have long grains, rich in starch, such as rice, wheat, rye and others.Rich in starch and liked the potatoes, potato starch is the most popular and widespread.This substance is one of the most important products for the human body.Starch human digestive system is influenced by enzymes, while the disintegration agent begins human mouth.Human saliva containing the enzyme a-amylase partially convert starch into maltose.
in the gastric environment starch degradation occurs due to inactivity of the enzyme a-amylase in kislosoderzhaschey environment of the stomach.That is why the initial thorough chewing of food is of great importance for further digestion and absorption of starch by the human body.In the duodenum under the influence of a-amylase contained in the gastric juice, by cleaving the starch formed bisaharid maltose.And quickly breaks maltose into two molecules of glucose, are absorbed by the human body due to the insulin secreted by the pancreas, which is essential for the absorption of glucose by the body.Upon cleavage of the starch derived glucose, the glucose uptake process occurs gradually, resulting in a significant reduction in the load on the system of the pancreas, thus consuming a sufficient amount of starch in plant foods can serve prevention of diabetes.
Thus, the final product of starch degradation - is glucose, the most famous simple carbohydrate needed to supply the tissues of the brain and various muscle man.
starch is widely used in the food industry, it is one of the multi-functional auxiliary products.Generally it is used in the composition of the stabilizers and thickeners to give the corresponding product texture and form.
