1. Function

1. Energy provided to the human body

2. Starch is first decomposed into maltose by salivary amylase in the human body, and then maltose is decomposed into glucose. Glucose undergoes glycolysis to produce pyruvate, which in turn combines with enzymes to produce acetyl-CoA. Then enter the citric acid cycle.

Generate citric acid first. For every glucose consumed in the citric acid cycle, 6 NADH and 2 FADH2 (electron carriers) are generated. These electrons then pass through ATPase to generate a large amount of ATP and energy within the mitochondrial membrane structure.

2. Uses:

In daily life, starch is mainly used for thickening, sizing, and paste. When scrambling eggs, adding a small amount of watery starch (starch mixed with water) to the eggs can make the scrambled eggs fluffier and taste better.

You can also use starch to make your own paste, which can be used when posting Chunhui flowers years ago. It is easier to use than the purchased paste.

Extended information

Starch classification:

1. Raw flour - strictly speaking, it is the general name of various starches, mainly used for thickening and snacks. In the north It is called Tuanfen, and in Shanghai it is called Lingfen.

2. Potato starch - the thickening starch that is most commonly used in households and has the most stable quality. The Dutch Windmill brand is the best, and it is called Taibai starch in Taiwan. It is characterized by sufficient viscosity, fine texture, white color and better gloss than mung bean starch, but poor water absorption.

3. Sweet potato starch - also called sweet potato starch and potato starch, it is characterized by strong water absorption capacity, but poor viscosity, dull color, dark red with black color, and is made from fresh potatoes grated, rubbed and washed. formed by precipitation.

4. Tapioca starch - also called Thai corn starch. Taiwan's imports from Southeast Asia are gradually increasing, so Taiwanese people originally called potato starch Taibaifen, but now they also generally call tapioca starch Taibaifen.

5. Corn starch - the starch with the largest supply, but its performance is not as good as potato starch. Cornstarch in Hong Kong is mainly corn starch.

6. Wheat starch - also called Chengfen and Chengmian. It is characterized by white color, but poor luster, inferior quality to potato flour, and easy to precipitate after thickening. Generally used as crystal transparent Chinese snacks, such as crystal snowskin mooncakes, crystal shrimp dumplings, Cantonese rice rolls, etc.

7. Mung bean starch - the best thickening starch, but it is rarely used and the output is not large. It is characterized by high viscosity, low water absorption, white and shiny color.

8. Lotus root starch - is a gluten-free powder, ground from dried lotus root, used as a thickener in Chinese and Japanese cuisine.

9. Water chestnut starch - water chestnut is also known as water chestnut, also known as black taro, fuci and ground chestnut. It is a perennial herbaceous plant of the Cyperaceae family. It is native to China and is cultivated in all provinces south of the Yangtze River Basin. Guilin, Guangxi is the famous origin. It is a specialty of Guilin, a fruit grown in the fields.

Baidu Encyclopedia-Starch