Knowledge About Food Grade Starch

2016-09-30

Food grade starch is a high polymer of glucose, hydrolysis to the disaccharide stage maltose, complete hydrolysis of glucose. food grade starch amylose and amylopectin are two types. Amylose contains hundreds of glucose units, and amylopectin contains thousands of glucose units. In the natural starch in about 22% to 26% of the chain, it is soluble, and the rest is amylopectin. When detected with iodine solution, the amylose solution was blue, and amylopectin and iodine contact becomes reddish brown.
 
Market research shows that food grade starch is stored in the plant nutrients, exists in the seeds and tubers, all kinds of plants in the starch content is high, rice starch 62% ~ 86%, wheat starch 57% ~ 75% , Maize containing 65% to 72% starch, potato starch is 12% to 14%. Starch is an important part of food, chewed rice and so feel a little sweet, it is because the amylase in saliva hydrolysis of starch into a disaccharide - maltose.
 
Food into the gastrointestinal tract, but also by pancreatic secretion of amylase hydrolysis, the formation of glucose is absorbed by the small intestine wall, a human tissue nutrients. Partial hydrolysis of amylopectin produces a mixture called dextrin. Dextrin is mainly used as food additives, glue, paste, and for paper and textile manufacturing (finishing) and so on.