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Starch

Starch is a polysaccharide and produced by photosynthesis in plant chloroplasts. It consists of numerous α-glucose units joined by glycosidic bonds. It is stocked in plant seeds, roots and underground stems widely used in food, paper, and other applications.

Starch particles are white powder and cannot dissolve in cold water. It precipitates unless it is stirred in water because its specific gravity is about 1.6. When Starch is heated in water, depending on the origin of the starch and the type of modification, it gradually expands from about 60 ℃. If it is kept heating, the particles are swelled to be broken and the solution gets high viscosity because starch molecules disperse in water.

※デンプン基礎構造式（画像）

グアーガム変性品（工業・製紙）

加水分解グアーガムはグアーガムを加水分解する事により得られる高性能の捺染糊料です。主として合成繊維の捺染に適してします。
その他のグアーガム変性品は、グアー種子から得られるグアーガムを変性した水溶性高分子です。主として紙力の向上に使用されます。

Various modifications for your application

Starch contains amylose and amylopectin. Amylose is a linear chain of α-D-glucose (It’s called ”α-1,4 bonds.”) while Amylopectin has a branch(It’s called “α1-6 bonds.”). The ratio and the degree of polymerization depend on the type of plants.
The molecular weight of amylose ranges from tens of thousands to millions while the molecular weight of amylopectin is from the tens of millions to 500 million. The difference appears the ease of retrogradation. Amylopectin is relatively stable. On the other hand, amylose has retrogradation easily. Starches are divided into “Underground starch” and “Ground starch”. Underground starch includes corn starch and wheat starch. Ground starch includes potato starch and tapioca starch. Underground starch has a less retrogradation compared with Ground starch because it has a lower amylose content than Ground one.

In some cases, starch is used without any modification. But in many cases, it is modified, for example, low molecular weight, esterification, etherification, and so on.

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