Starch - one of the main energy sources in the daily diet of man

Starch is the first visible product of photosynthesis taking place in the green parts of plants. Formed starch grains are degraded by the action of enzymes into soluble sugars. By sap latter are transported to the roots, seeds, etc., Wherein the enzymatic resintezira specific plant starch. This starch serves as a backup food. Particularly rich in starch are rice (85%), wheat (75%), corn (72%) of the potatoes (25%). Of these, starch is produced by a technical mechanical washing it with water.

Starch is a white hygroscopic powder, tasteless, slightly soluble in water. X-ray analysis showed that it has a microcrystalline structure. In the hot water is swelled, then gives a colloidal solution, which upon cooling was converted to the starch paste. When heated the starch is carbonised without melts.

It consists of two polysaccharide - amylase (20-30%) and amylopectin (70-80%) and their ratio varies in the different sources of starch. Both the polysaccharide are glucose polymers, and a typical polymer chain of the starch is composed of about 2500 molecules of glucose in varying degrees of polymerization. The chemical formula is (C6H10O5) n.Pri reaction with iodine solution turns blue, which is used as an indicator of its presence. In the intestinal tract of humans and animals was dissolved starch by subjecting to hydrolysis under the influence of the enzyme amylase and converted into glucose, which is absorbed by the body. It is therefore one of the main energy sources in the daily diet of man.

Starch found applications in the food industry. Starch is the main carbohydrate food of living organisms. It is absorbed after its preliminary hydrolysis under the action of the enzyme amylase. The resulting glucose is food for all cells. Excess glucose is stored in the liver as glycogen.

Glycogen served as a meal, if necessary, be broken down into glucose. Glycogen is found in muscle tissue, where during exercise breaks down into lactic acid. The starch used for the preparation of glucose, alcohol, acetone, glycerol. It is used in the production of vitamins and antibiotics.

Foods containing starch noodles, potatoes, rice, wheat flour, pretzels, pasta, spelled, quinoa, lentils, bread, corn, beans, corn, peanuts, carrots, peas, nuts, cheese, beets, okra, walnuts and many other.