EXTRACTION OF STARCH

manufacture biofuel

starch in commercial industry

thickening agent

starch in food industry

diluent
disintegrant
glidant
binder

starch in pharmaceutical industry

starch

a homopolymer of glucose forming an α-glucosidic chain

linear, helical (a-1,4 bond)

linearity of amylose

insoluble

solubility in water of amylose

250-300 units

size of amylose

dark blue

iodine test of amylose

amylase

enzyme of amylose

branched (a-1,4 & a-1,6)

linearity of amylopectin

soluble

solubility in water of amylopectin

>1000 units

size of amylopectin

blue-violet

iodine test of amylopectin

a-glucosidase & dextrinase

enzyme of amylopectin

corn
potato
rice
wheat
arrowroot
oats
sweet potato
cassava
green pea

starch sources

heated

starch becomes soluble in water when __

gelatinization

granules swell, and small amylose molecules leaches out and forms a network that holds the water (increased viscosity)

iodine test

most common test of starch

triiodide ion

• iodine test contains __

• this ion forms a complex with the starch which results to formation of blue to violet color of the solution (intensity varies)

angular outline

under the microscope: granules tend to have an __ and some of them are attached with each other to form larger granules