Starch - Starch

Japanese: デンプン(澱粉) - でんぷん

A type of polysaccharide whose building block is glucose. Its molecular formula is (C ₆ H ₁ ₂ O ₅ )(/n). It is important as a storage material for plant roots, stems, seeds, fruits, etc., and as a carbon source for animals. It is produced by photosynthesis in green plants during the day, and at night it is hydrolyzed into soluble sugars, which are transported to storage sites and resynthesized to become storage starch. These starch granules have different shapes and properties depending on the type of plant. It does not have a single structure, but is a mixture of linear amylose with α-1,4 bonds (blue in the iodine starch reaction) and amylopectin with α-1,6 bonds branched in places (reddish purple in the same reaction). It is hydrolyzed by acids and the enzyme amylase to become dextrin, maltose, and then glucose. Raw starch (β-starch) has a relatively regular structure, but when heated it gelats (α-starch), making it easier to digest and improving its taste. It is extracted industrially from potatoes, corn, wheat, etc., and has a wide range of uses, including as a food and fermentation industrial raw material, as well as for textile glue and pharmaceutical purposes.
→ Related topics Carbohydrates | Starch crops

Source : Heibonsha Encyclopedia About MyPedia Information

Japanese:

ブドウ糖を構成単位とする多糖類の一種。分子式は（C₆H₁₂O₅）(/n)。植物の根，茎，種子，果実などの貯蔵物質として，また動物の炭素源として重要。日中緑色植物の光合成によって作られ，夜間加水分解されて可溶性の糖になり貯蔵部位に運ばれ，再合成されて貯蔵デンプンになる。これらデンプン粒は植物の種類によって形状，性質が異なる。構造は単一ではなく，α-1，4結合した直鎖状のアミロース（ヨウ素デンプン反応は青）と，所々にα-1，6結合の枝分れをもつアミロペクチン（同反応は赤紫）の混合物。酸，酵素アミラーゼなどで加水分解されて，デキストリン，麦芽糖を経てブドウ糖になる。生デンプン（β‐デンプン）は比較的規則的な構造をとっているが，加熱されると糊化し（α‐デンプン），消化作用を受けやすく，味もよくなる。ジャガイモ，トウモロコシ，コムギなどから工業的にとり出され，食品，発酵工業原料のほか，繊維用糊，医薬用など用途が広い。
→関連項目炭水化物｜デンプン（澱粉）料作物

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