lagringsstivelse

Lagringsstivelse is a term used to describe starch stored by plants as an energy reserve, typically accumulated in seeds, tubers, and other storage organs. It is the primary carbohydrate reserve that plants synthesize through photosynthesis and partition into starch granules within amyloplasts.

Starch is composed mainly of two glucose polymers: amylose, which is mostly linear, and amylopectin, which is highly branched. The relative proportions of amylose and amylopectin vary among plant species and tissues, influencing the physical properties of the starch. Starch granules have a semi-crystalline structure that depends on the arrangement of these polymers; their size, shape, and crystallinity affect gelatinization, viscosity, and digestibility.

In plants, lagringsstivelse serves as a fuel source for germination and early growth. When seeds or tubers sprout or germinate, enzymes such as alpha- and beta-amylases mobilize starch into soluble sugars to feed developing tissues. In human consumption, starch is a major dietary carbohydrate and a key ingredient in many foods. Its functional properties—gel formation, thickening, and texture modification—depend on the amylose-amylopectin balance and processing conditions. Rice, wheat, corn, and potatoes are prominent sources of lagringsstivelse.

Industrial applications include use as thickening agents, binders, and raw material for fermentation-based products. Storage conditions such as moisture, temperature, and duration influence starch stability and quality, with improper storage potentially altering texture and shelf life through processes like retrogradation.

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