Starches
Starches
Starches (/ˈstɑːrtʃɪz/; from Old English stercan, "to stiffen") are a type of carbohydrate found in many foods. They are polysaccharides that are composed of glucose units joined by glycosidic bonds.
Etymology
The word "starch" comes from the Old English stercan, which means "to stiffen". This is in reference to the property of starch to become firm or rigid when mixed with water and heated.
Types of Starches
There are two main types of starches: Amylose and Amylopectin. Amylose is a linear chain of glucose molecules, while amylopectin is a branched chain. The ratio of these two types can greatly affect the texture of foods.
Amylose
Amylose (/ˈæmɪloʊs/; from Greek amylos, "starch") is a type of starch that is composed of long, unbranched chains of glucose molecules. It is responsible for the formation of a strong gel matrix in cooled, cooked starches.
Amylopectin
Amylopectin (/ˌæmɪloʊˈpɛktɪn/; from Greek amylos, "starch" + pektos, "congealed, curdled") is a type of starch that is composed of short, branched chains of glucose molecules. It is responsible for the increase in viscosity in heated starch-water mixtures.
Dietary Sources
Starches are found in a variety of foods, including potatoes, rice, wheat, and corn. They are also found in smaller amounts in fruits and vegetables.
Health Effects
Starches are a major source of energy in the human diet. However, some types of starches, known as resistant starches, are not fully digested and can have health benefits similar to fiber.
See Also
External links
- Medical encyclopedia article on Starches
- Wikipedia's article - Starches
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