starch

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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 ?
Hill, "The preparation and characterisation of a series of chemically modified potato starches," Carbohydrate Polymers, vol.
McCarthy, "Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications--a review," Food Hydrocolloids, vol.
Studies of different fractions of potato starches of different sorts have shown a general rule for amylose contents: the highest amylose concentration was found in the fraction with high molecular granules, while the lower one was found in the fraction with medium molecular granules, and the lowest one is one with low molecular granules [8].
The total ash, acid insoluble ash, and water soluble ash of the cassava starches were determined using official methods [9].
Glass transition and enthalpy relaxation of cross-linked corn starches. CarbohydratePolymers, 55: 9-15.
(2010) with few modifications was used for determination of solubility of native and modified starches. Starch slurry (2% w/v, starch dry basis) was heated at 60C, 70 C, 80C and 90 C for 30 minutes.
Another researcher reported that tacca starch granules from Tacca leontopet aloides were small (average particle size 3.5 [micro],m) relative to maize and potato starches and were predominantly polyhedral with edges [16].
Ulrick & Short Director, Adrian Short, explained: "In the past year our rice starches have really come into their own as food manufacturers across many sectors realise their significant benefits.
Carolina Starches reportedly produces and sells modified starches and starch blends domestically and in several export markets, generating approximately USD25m in annual revenue.
Thermal characteristics of the starches were studied using differential scanning calorimeter [821.sup.e] (Mettler Toledo, Switzerland) equipped with a thermal analysis data station.