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What makes starch sticky in water? The secret structure of starch revealed!
Starch is a very common polysaccharide in nature, and its main function is to store energy for plants. It is composed of a large number of glucose units linked by glycosidic bonds and is the most common carbohydrate in the human diet. The unique structure and physicochemical properties of starch make its behavior in water fascinating, especially its viscosity during cooking, which is a desired property in many food preparations.
Starch is mainly composed of two types of molecules: linear and helical starch (amylose) and branched starch (amylopectin). The ratio of the two directly affects the special properties of starch.
Basic structure of starch
Starch is composed of two types of polysaccharides, amylose and amylopectin. These molecules are structured in different ways, affecting the starch's ability to form a gel-like substance in water. Linear starches are less soluble in water, whereas highly branched starches can absorb water and form a thicker paste. This is especially evident during cooking, when starch and water are heated, the starch granules absorb water and swell, resulting in a sticky texture.
Hydration of Starch
When starch granules come into contact with water, water molecules enter the structure of the starch granules, causing them to swell and begin to dissolve. This process is called hydration. As the amount of water increases, the starch granules swell and cause them to stick to each other, eventually forming a sticky jelly.
As the water heats, the starch granules begin to absorb water and swell completely, a process called gelatinization, forming a jelly-like substance that is a basic component of many foods.
Gelatinization and gelatinization of starch
Starch gelatinization refers to the process in which starch granules lose their crystalline structure and absorb water and swell under the influence of heat. This results in physicochemical changes in the starch granules, as most of their glucose chains become hydrated and dissolved, forming a smooth, gelatinous paste. Gelatinization is the process of converting solid starch into a liquid state, which usually requires controlling the temperature and duration of heating.
Applications of Starch
The sticky nature of starch makes it an important ingredient in many foods and processes, including sauces, soups, cookies and pastries. In addition to the food industry, starch is also widely used in non-food areas, such as as an adhesive in paper production. In addition, the hydration properties of starch also make it an ideal choice for fiber thickeners and additives.
Starch and Health
When it comes to health, the type of starch and the rate at which it is digested can have profound effects on the body. Studies have shown that consuming high-fiber resistant starch can reduce the risk of metabolic diseases, such as obesity and diabetes, because this starch is not easily digested in the small intestine and can promote intestinal health.
Starch is not only a basic building block of food, its viscosity and hydration properties are also closely related to our health.
Future Research Directions
With the advancement of science and technology, research on starch is being carried out in depth, especially its potential in the food industry and new health products. Future research may reveal more application opportunities for starch in biotechnology and other fields, further exploring its potential value.
Will the mysterious structure and sticky properties of starch play a bigger role in our diet and health in the future?
