skrobi

Skrobi, or starch, is a carbohydrate storage polysaccharide produced by plants. It consists mainly of glucose units arranged in two polymers: amylose, which is relatively linear, and amylopectin, which is highly branched. The relative amounts of these components, which vary by plant source, influence properties such as gelatinization, crystallinity, and viscosity. Starch is stored in granules within seeds, tubers, and other tissues, serving as the primary energy reserve for many crops. Commercial starches are commonly derived from corn (maize), potato, wheat, and cassava (tapioca).

When heated with water, starch granules absorb moisture and swell in a process called gelatinization, increasing the viscosity of the mixture. Upon cooling, amylose can retrograde and form gels. The temperature and texture of starch pastes depend on source and processing. Modified starches—through cross-linking, substitution, or physical/enzymatic treatment—are used to improve stability to heat, shear, and acid.

In industry, starch serves as a thickener and texturizer in foods, a binder in processed products, and a source for sweeteners and biofuels. It also has applications in paper, textiles, adhesives, and pharmaceutical excipients. A portion of starch escapes digestion as resistant starch (RS), behaving as dietary fiber and potentially influencing gut microbiota and glycemic response.

Nutrition and regulation: Starch provides energy as glucose. It is digested by human amylases and other carbohydrate-digesting enzymes, with the rate of digestion influenced by amylose content, particle size, and processing. Some starches are marketed as resistant starch, which can act as dietary fiber and affect gut microbiota and glycemic response. Regulatory status varies by jurisdiction, but starch ingredients are widely approved for use in food and other products.