210 Starch
Starch, or amylum, is a polymeric carbohydrate consisting of a series of glucose units joined by glycosidic bonds.
Pure starch is a white, tasteless, and odorless powder that is insoluble in cold water or alcohol. It consists of two types of molecules: the linear and helical amylose and the branched amylopectin (Figure 210.1). Depending on the plant, starch generally contains 20–25% amylose and 75–80% amylopectin by weight.
Starch is manufactured in the green leaves of plants from excess glucose produced during photosynthesis and serves the plant as a reserve food supply. Starch is stored in chloroplasts in the form of granules and in such storage organs as the roots of the cassava plant; the tuber ...
Get The Essential Handbook of Polymer Terms and Attributes now with the O’Reilly learning platform.
O’Reilly members experience books, live events, courses curated by job role, and more from O’Reilly and nearly 200 top publishers.
