Starch
Starch
Starch (/stɑːrtʃ/; from Old English stercan, "to stiffen") is a polymeric carbohydrate consisting of numerous 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.
Etymology
The word "starch" is from a Germanic root with the meanings "strong, stiff, strengthen, stiffen". Modern German Stärke (strength) is related.
Structure
Starch or amylum is a polymeric carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. This glucose is made by green plants through the process of photosynthesis.
Types of Starch
There are two types of starch: Amylose and Amylopectin. Amylose is a linear compound which is soluble in water. On the other hand, Amylopectin is a compound with high molecular weight and is insoluble in water.
Uses
Starch is used in the food industry for its ability to thicken, stabilize and bulk up food products. It is also used in the manufacturing of paper, textiles, and in the creation of bio-plastics and bio-fuels.
Health Impact
Starch, as a major part of the human diet, has significant impact on health. It is a major source of glucose which the body needs for energy. However, excessive intake can lead to weight gain and other health issues like diabetes.
Related Terms
External links
- Medical encyclopedia article on Starch
- Wikipedia's article - Starch
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