Benders'dictionary of nutrition and food technology

447starch A polysaccharide, a polymer of glucose units; the formin which carbohydrate is stored in the plant (glycogen is sometimesreferred to as animal starch.) Starch is broken down byacid or enzymic hydrolysis (amylase), ultimately yieldingglucose; it is the principal carbohydrate of the diet and, hence,the major source of energy for human beings and animals.Starches from different sources (e.g. potato, maize, cereal,arrowroot, sago) have different structures, and contain differentproportions of two major forms: amylose, which is a linearpolymer and amylopectin, which has a branched structure. Themixture of dietary starches consists of about 25% amylose and75% amylopectin.STARCHstarch, A and B Refers to larger granules of wheat starch, A 25–35µm, and smaller particles, B 2–8 µm.starch, animal See glycogen.starch, arum From root of the arum lily (Arum maculatum andother spp.); similar to sago and arrowroot.starch blockers Compounds that inhibit amylase action and soreduce the digestion of starch. Used as a slimming aid, with littleevidence of efficacy.starch, cold water swellable Starch that has been heated in a smallamount of water so that it forms granules that will swell in coldwater to form a gel, for use in instant desserts and other products.starch, derivatised See starch, modified.starch, enzyme-resistant See starch, resistant.starch equivalent A measure of the energy value of animal feedingstuffs;the amount of pure starch that would be equivalent to100 g of the ration as a source of energy.starch, inhibited See starch, modified.starch, modified Starch altered by physical or chemical treatmentto give special properties of value in food processing,e.g.change ingel strength, flow properties, colour, clarity, stability of the paste.