Tärkkelysjyviä

Tärkkelysjyviä, also known as starch granules, are discrete particles of starch found within plant cells. These microscopic structures are formed during starch biosynthesis and are the primary storage form of carbohydrates in many plants, including cereals, tubers, and legumes. Tärkkelysjyviä are typically composed of amylose and amylopectin, two types of polysaccharides. Amylose is a linear chain of glucose units, while amylopectin is a branched chain. The ratio of these two components influences the physical and chemical properties of the starch, such as its gelatinization temperature and viscosity.

The size, shape, and structure of tärkkelysjyviä vary significantly depending on the plant species and the specific tissue. For example, potato starch granules are generally larger and more oval-shaped than those from corn, which are typically smaller and polygonal. The crystalline structure within the granule also plays a crucial role in its properties, with different polymorphic forms (A, B, and C) exhibiting distinct X-ray diffraction patterns.

Tärkkelysjyviä are important in various biological and industrial applications. In plants, they serve as an energy reserve, providing fuel for growth and development. Industrially, starch derived from these granules is widely used as a thickener, binder, and emulsifier in food products, as well as in the paper, textile, and pharmaceutical industries. The process of cooking food containing starch often involves the gelatinization of these granules, where they absorb water and swell, altering the texture and digestibility of the food.