デンプン

Also known as amylum, starches

天然高分子化合物

OverviewAI-generated

Starch is a food category classified under starches in the Open Food Facts database. It is associated with the NIOSH Pocket Guide ID 0567 and has a density of 1450. The substance has a vapor pressure of 0 and a sublimation temperature of 410. Its minimum explosive concentration is recorded at 50, and the time-weighted average exposure limit is 15.

Nutritional data for starch indicates an energy content of 325 kcal per serving. It contains 83.8 grams of carbohydrates, with 0.1 grams each of fat, sugars, fiber, and proteins. Salt content is 0.08 grams. The product holds a Nutri-Score of c and a NOVA classification of 2. There are 79 products listed in this category.

The subject appears in 98,877 PubMed queries and is referenced by 1,538 other encyclopedia articles. It is categorized under the Commons category "Starch."

Synthesized by Vinony from 22 facts across 4 sources: Wikidata, PubMed, Openfoodfacts, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.

In the Vinony graph

Vinony's link graph records 1,538 inbound references to デンプン, and connects out to hexose, glucose and stamen.

It sits within the topics Carbohydrates, Chemicals that do not have a ChemSpider ID assigned and Chemicals without a PubChem CID.

Vinony links it to 98 Wikipedia language editions.

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

Browse on Open Food Facts →

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

Instance of: food product
Has part: amylose
Image: Wheat starch granules.JPG
Has use: thickener

Show 10 more facts

Commons category: Starch
topic's main category: 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
described by source: Brockhaus and Efron Encyclopedic Dictionary
on focus list of Wikimedia project: Wikipedia:Vital articles/Level/4

Sources (6)

via Wikidata · CC0

Article · 日本語

デンプン（澱粉、ラテン語: amylum、英語: starch）とは、化学式 (C6H10O5)n の炭水化物（多糖類）で、多数のα-グルコース分子がグリコシド結合によって重合した天然高分子化合物である。構成単位であるグルコースとは異なる性質を示す。陸上植物におけるグルコース貯蔵の一形態であり、種子や球根などに多く含まれている。デンプンは植物が光合成によって体内（実や根など）に貯蔵した炭水化物で、工業上はそれを精製した製品をいう。デンプンの特性は起源となった植物の種類によりかなり異なる。代表的なデンプンにカタクリ（市場に流通する多くの製品では馬鈴薯）を原料とする片栗粉やトウモロコシを原料とするコーンスターチなどがある。

Abstract from DBpedia / Wikipedia · CC BY-SA