Stärkepolysacchariden

Stärkepolysaccharide, commonly referred to as starch, are complex carbohydrates that serve as the primary energy storage form in plants. They are composed of numerous monosaccharide units, specifically glucose, linked together in long chains. Starch is a crucial component of the human diet, providing a readily available source of energy.

There are two main types of starch: amylose and amylopectin. Amylose is a linear, unbranched chain of glucose units linked by alpha-1,4 glycosidic bonds. Amylopectin, on the other hand, is a branched polymer of glucose, also linked by alpha-1,4 glycosidic bonds, but with additional alpha-1,6 glycosidic bonds at branch points. This branched structure of amylopectin makes it more soluble and digestible than amylose.

Starch is found in various plant-based foods such as grains (rice, wheat, corn), potatoes, and legumes. In these foods, starch granules are stored within plant cells. When consumed, starch is broken down into glucose by enzymes in the digestive system, which is then absorbed into the bloodstream to be used by the body for energy or stored as glycogen in the liver and muscles.

The properties of starch, such as its solubility, viscosity, and gelatinization temperature, are influenced by the ratio of amylose to amylopectin, as well as the size and structure of the starch granules. These properties make starch a versatile ingredient in the food industry, used as a thickener, stabilizer, and texturizer in a wide range of products.