starch (redirected from amylum)

starch, white, odorless, tasteless, carbohydrate powder. It plays a vital role in the biochemistry of both plants and animals and has important commercial uses. In green plants starch is produced by photosynthesis; it is one of the chief forms in which plants store food. It is stored most abundantly in tubers (e.g., the white potato), roots (e.g., the sweet potato), seeds, and fruits; it appears in the form of grains that differ in size, shape, and markings in various plants. The plant source can usually be identified by microscopic examination of the starch grains. Starch obtained by animals from plants is stored in the animal body in the form of glycogen. Digestive processes in both plants and animals convert starch to glucose, a source of energy. Starch is one of the major nutrients in the human diet. Its presence in foods and other substances can be detected by the blue-black color produced when iodine solution is added to a sample of the material to be tested. By treatment with hot water, starch granules have been shown to consist of at least two components, known as amylopectin and amylose. Amylopectin is a branched glucose polymer; amylose is a linear glucose polymer. Commercially starch is prepared chiefly from corn and potatoes. Starch is widely used for sizing paper and textiles, for stiffening laundered fabrics, in the manufacture of food products, and in making dextrin. In addition to its other uses, cornstarch is a source of corn syrup, of which large quantities are used in making table syrup, preserves, ice cream, and other confections. Corn sugar (glucose) is also derived from cornstarch. See also arrowroot.

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starch

Any of several white, granular organic compounds produced by all green plants. They are polysaccharides with the general chemical formula (C₆H₁₀O₅)_n, where n may range from 100 to several thousand; the constituent monosaccharides are glucose units made in photosynthesis. The glucose chains are unbranched in amylose and branched in amylopectin, which occur mixed in starches. Starch consumed by animals is broken down into glucose by enzymes during digestion. Commercial starch is made mainly from corn, though wheat, tapioca, rice, and potato starch are also used. Starch has many uses in foods and the food industry, as well as in the paper, textile, and personal-care products industries and in adhesives, explosives, and oil-well drilling fluids and as a mold-release agent. Animal starch is another name for glycogen. See also carbohydrate.

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starch

1. a polysaccharide composed of glucose units that occurs widely in plant tissues in the form of storage granules, consisting of amylose and amylopectin

2. a starch obtained from potatoes and some grain: it is fine white powder that forms a translucent viscous solution on boiling with water and is used to stiffen fabric and in many industrial processes

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starch [stärch]

(biochemistry)

Any one of a group of carbohydrates or polysaccharides, of the general composition (C₆H₁₀O₅)_n, occurring as organized or structural granules of varying size and markings in many plant cells; it hydrolyzes to several forms of dextrin and glucose; its chemical structure is not completely known, but the granules consist of concentric shells containing at least two fractions: an inner portion called amylose, and an outer portion called amylopectin.