starch


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Related to starch: glycogen

starch

 [starch]
1. any of a group of polysaccharides of the general formula, (C6H10O5)n; it is the chief storage form of carbohydrates in plants.
2. granular material separated from mature corn (Zea mays), wheat, or potatoes; used as a dusting powder and pharmaceutic aid.

starch

(starch),
A high molecular weight polysaccharide made up of d-glucose residues consisting of 20% amylose and 80% amylopectin. amylose contains α-1,4 linkages, differing from cellulose in the presence of α- rather than β-glucoside linkages, and amylopectin contains additional α-1,6 linkages; both amylose and amylopectin exist in most most plant tissues. Starch is converted into dextrin when subject to the action of dry heat, and into dextrin and d-glucose by amylases and glucoamylases in saliva and pancreatic juice; used as a dusting powder, an emollient, and an ingredient in medicinal tablets; is an important raw material for the manufacture of alcohol, acetone, n-butanol, lactic acid, citric acid, glycerine, and gluconic acid by fermentation; is the chief storage carbohydrate in most higher plants.
Synonym(s): amylum
[A.S. stearc, strong]

starch

(stärch)
n.
1. A naturally abundant nutrient carbohydrate, (C6H10O5)n, found chiefly in the seeds, fruits, tubers, roots, and stem pith of plants, notably in corn, potatoes, wheat, and rice, and varying widely in appearance according to source but commonly prepared as a white amorphous tasteless powder.
2. starches Foods having a high content of starch, as rice, breads, and potatoes.

starch

(stahrch)
A high molecular weight polysaccharide built up of d-glucose residues in α-1,4 linkage, differing from cellulose in the presence of α- rather than β-glucoside linkages, which exists in most plant tissues; converted into dextrin when subjected to the action of dry heat, and into dextrin and d-glucose by amylases and glucoamylases in saliva and pancreatic juice; used as a dusting powder, an emollient, and an ingredient in medicinal tablets; chief storage carbohydrate in most higher plants.
[A.S. stearc, strong]

starch

A complex polysaccharide carbohydrate consisting of chains of linked glucose molecules. Amylose is a chain of 200 to 500 glucose units. Amylopectin consists of 20 cross-linked glucose molecules. Most natural starches are a mixture of these two. Starch, in the form of potatoes, rice and cereals forms an important part of the average diet and about 70% of the world's food.

starch

a polysaccharide carbohydrate consisting of GLUCOSE units arranged in two forms, amylose and amylopectin. Upon heating, the two components are separated, with amylose giving a purplish/blue colour when iodine is added and amylopectin giving a black colour, this forming the standard test for starch. Starch is the principal storage compound of plants as it is compact and non-osmotic. see DEXTRIN.

starch

(stahrch)
High molecular weight polysaccharide made up of d-glucose residues consisting of 20% amylose and 80% amylopectin.
Synonym(s): amylum.
[A.S. stearc, strong]
References in periodicals archive ?
'We need to do something very fast, and what we are still asking for is that the import adjustment tax on cassava starch coming to Nigeria should be increased urgently so that it can stimulate local production of starch.
'Cassava starch processing in Nigeria is expanding, there are new factories coming up, we in our own factory, we are increasing our capacity by almost 100 per cent.
the key players operating in the Global Corn Starch Market are *Croda International (UK), *Grain Processing Corporation (US), *Archer Daniels Midland Company (US), *Ajinomoto Company Incorporated (Japan), *AkzoNobel NV (Netherlands), *Associated British Foods plc (UK), *Bayer AG (Germany), *Cargill, Incorporated (US), *Henkel AG & Company, *KGaA (Germany) *Calpis Company (Japan)
The global market for corn starch has been segmented based on type, application, and region.
Starch with 0.2 degree of substitution demonstrated 1,100% swelling power and 0.38% solubility.
The most economical way to incorporate the resistant starch into your diet is in powder form.
Editor's Note: Online discussion among those who have tried supplementing resistant starch in the form of potato starch powder, green banana flour, or other powdered forms of these resistant starch foods frequently report stomach cramping, increased flatulence, and diarrhea when beginning this regimen.
Scientists [7] propose starch esterification by octanol, lauryl, and palmitoyl chloride.
The specific operation of the synthesis is to dispose a certain concentration of suspension in the reaction vessel and use a 2% NaOH solution to adjust the pH of the starch solution.
The cassava varieties were planted in March 2014 and harvested in October 2015, and starch extractions were undertaken within two days of harvesting.