Starch can be thought of as a high polymer of glucose. Starch is used for making dextrin, maltose, glucose, alcohol, etc., and also used in the preparation of printing pulp, the pulp of textiles, the glue of paper and the suppression of drug tablets. It can be extracted from corn, sweet potato, wild acorns, and pueraria.
A glucose unit containing several thousand glucose units. The direct chain of natural starch accounts for 20% ~ 26%. It is soluble, while the rest is branched starch. When tested with iodine solution, the amylose was blue, while the branched starch was reddish brown in contact with iodine. (the reason is: the amylose with long spiral segments can form complexes with long chains and produce blue. Amylose - iodine complex contains 19 percent iodine. The branched starch and iodine compound form the microred - mauve, which is because the branched chain of the branched starch is too short for the long chain of the poly I 3.
Starch is stored nutrients in the plant, stored in the seeds and tubers, the starch content in all kinds of plants are higher, in the rice starch 62% ~ 86%, the wheat starch in 57% ~ 75%, corn starch 65% ~ 65%, and in the potato starch is more than 90%. The starch is an important part of the food, while chewing the rice is a bit sweet, because the amylase in the saliva hydrolyzes the starch into two sugars -- maltose. When food enters the gastrointestinal tract, it can also be hydrolyzed by the salivary amylase secreted by the pancreas, which is absorbed into the small intestine and becomes a nutrient for human tissue. The hydrolysis of a portion of the starch can produce a mixture called dextrin. Dextrins are mainly used as food additives, glue, paste, and used for the manufacture of paper and textiles (fine finish).
