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Starch
is a carbohydrate reserve in plant tuber and seeds. Major
recourses of starch is corn , wheat , potato , tapioca (granule and
rich of starch ) and rice. It consist of two types of molecules ,
amylose ( normally 20 - 30 % ) and amylopectin ( normally 70 – 80 %
). Amylose and amylopectin are inherently incompatible molecules :
amylose having lower molecular weight with a relatively extended
shape whereas amylopectin has huge but compact molecules.
Starch is cheap, and has many usage as
thickener, water binder, emulsion stabilizer and gelling agent.
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