Premium potato starch
- 1.03 EUR/kg. - from 10000 kg.
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- Country of manufactureUkraine
Starch (C6H10O5) of n — polysaccharides of amylase and amylopectin which monomer is alpha glucose. The starch synthesized by different plants in chlorolayers under the influence of light at photosynthesis, differs on structure of grains, extent of polymerization of molecules, a structure of polymeric chains and physical and chemical properties a little.
Tasteless, amorphous powder of white color, insoluble in cold water. Under a microscope it is visible that it is granular powder; at starch powder compression in a hand he publishes the characteristic "scratch" caused by friction of particles.
In hot water bulks up it (is dissolved), forming colloidal solution — paste; with solution of iodine forms connection inclusion which has blue coloring. In water, at addition of acids (the diluted H2SO4, etc.) as catalyst, it is gradually hydrolyzed with reduction of molecular weight, with formation of so-called "soluble starch", dextrins, up to glucose.
Molecules of starch are non-uniform by the sizes. Starch represents mix of linear and branched macromolecules.
At effect of enzymes or heating with acids is exposed to hydrolysis. Equation: (C6H10O5) of n + nH2O — H2SO4 → nC6H12O6.
Starch, unlike glucose, does not give reaction of a silver mirror;
Like sucrose, does not restore hydroxide of copper (II);
Interacts with iodine (coloring in blue color).