tärkkelysjyvätyyppejä

Starch granules are the storage form of carbohydrates in plants, primarily found in seeds, roots, and tubers. They are discrete intracellular bodies composed of amylose and amylopectin, two different types of glucose polymers. The relative proportion and arrangement of these polymers, along with the presence of proteins and lipids, determine the physical and chemical properties of starch granules, leading to distinct types.

Different plant species, and even different parts of the same plant, can produce starch granules with unique characteristics. These variations are often visible under a microscope, where granules can differ in size, shape, and surface texture. For example, potato starch granules are typically large and oval, while corn starch granules are smaller and polygonal. Wheat starch granules exhibit a range of sizes, with larger lenticular granules and smaller spherical ones.

The structure of starch granules also influences their behavior during processing and digestion. For instance, the crystalline structure within the granule, formed by amylopectin chains, affects its gelatinization temperature and susceptibility to enzymatic breakdown. These differences are exploited in various food industries, where specific starch types are chosen for their thickening, gelling, or emulsifying properties. Understanding starch granule types is crucial for optimizing food texture, stability, and nutritional value.