Stärkeveränderung

Stärkeveränderung refers to the transformation of starch, a complex carbohydrate, into simpler forms or other compounds. This process is fundamental in many biological and industrial contexts. In living organisms, starch digestion begins in the mouth with salivary amylase, which breaks down starch into smaller polysaccharides and disaccharides. Further breakdown occurs in the small intestine through pancreatic amylase and intestinal enzymes, ultimately yielding monosaccharides like glucose, which can be absorbed. This enzymatic breakdown is crucial for energy production.

Beyond biological digestion, starch can undergo various chemical and physical changes. Gelatinization, for instance, occurs when starch granules absorb water and swell upon heating, leading to a thickening effect in foods like sauces and gravies. Retrogradation is the opposite process, where cooked starch molecules re-associate as they cool, causing staling in baked goods and a loss of viscosity in starch gels. Enzymatic modification is also widely used industrially to alter starch properties for specific applications, producing modified starches used as thickeners, stabilizers, or binders in food, paper, and textile industries. Hydrolysis, another form of starch transformation, can produce various sugars, including high-fructose corn syrup, through enzymatic or acidic processes. These changes are essential for creating diverse food products and industrial materials.