starch

Also known as amylum, starches

thumb|Structure of the amylose molecule thumb|Structure of the amylopectin molecule

AI overview

Starch is a carbohydrate made up of glucose molecules linked together, with two main forms called amylose and amylopectin that differ in how their chains are arranged. It's an important nutrient found in foods like grains, potatoes, and beans that your body breaks down for energy.

AI-generated from the Wikipedia summary — may contain errors.

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 79 products

cNutri-Score

2NOVA · Processed culinary ingredient

Energy: 325 kcal
Fat: 0.1 g
— of which saturates: 0 g
Carbohydrates: 83.8 g
— of which sugars: 0.1 g
Fibre: 0.1 g
Protein: 0.1 g
Salt: 0.08 g

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via Open Food Facts · ODbL

Research

98,877 papers

Millet starch: A review.ReviewInternational journal of biological macromolecules · 2021Mahajan P, Bera MB, Panesar PS et al.DOI: 10.1016/j.ijbiomac.2021.03.063
Barley starch: Structure, properties and in vitro digestibility - A review.ReviewInternational journal of biological macromolecules · 2020Punia SDOI: 10.1016/j.ijbiomac.2019.11.219
Sticking to starch.The Journal of biological chemistry · 2022Brumer HDOI: 10.1016/j.jbc.2022.102049
What makes starch from potato (Solanum tuberosum L.) tubers unique: A review.ReviewComprehensive reviews in food science and food safety · 2020Reyniers S, Ooms N, Gomand SV et al.DOI: 10.1111/1541-4337.12596
Oat starch: Physico-chemical, morphological, rheological characteristics and its applications - A review.ReviewInternational journal of biological macromolecules · 2020Punia S, Sandhu KS, Dhull SB et al.DOI: 10.1016/j.ijbiomac.2020.03.083
Starch digestibility of foods: a nutritional perspective.ReviewCritical reviews in food science and nutrition · 1984Dreher ML, Dreher CJ, Berry JWDOI: 10.1080/10408398409527383
Engineering starch for increased quantity and quality.ReviewTrends in plant science · 2000Slattery CJ, Kavakli IH, Okita TWDOI: 10.1016/s1360-1385(00)01657-5
Resistant starch: promise for improving human health.ReviewAdvances in nutrition (Bethesda, Md.) · 2013Birt DF, Boylston T, Hendrich S et al.DOI: 10.3945/an.113.004325

via PubMed

Wikidata facts

Image: Wheat starch granules.JPG

Show 7 more facts

Commons category: Starch
NIOSH Pocket Guide ID: 0567
density: 1450
minimum explosive concentration: 50
vapor pressure: 0
time-weighted average exposure limit: 15
sublimation temperature: 410

Sources (6)

via Wikidata · CC0

~27 min read

Article

24 sections

Contents

Etymology
History
Energy store of plants
Structure of starch particles
Biosynthesis
Degradation
Starch industry
Industrial processing
Dextrinization
Food
Starch sugars
Modified starches
Use as food additive
Resistant starch
Synthetic starch
Non-food applications
Papermaking
Adhesives
Other
Chemical tests
Safety
See also
References
External links

thumb|Structure of the amylose molecule thumb|Structure of the amylopectin molecule

Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets, and is contained in large amounts in staple foods such as wheat, potatoes, maize (corn), rice, and cassava (manioc).