The hydrolysis product of starch is glucose.

Starch is a polymerization of glucose molecules, which is the most common form of carbohydrate storage in cells. Starch, also known as gravy powder in the food service industry, is hydrolyzed to the disaccharide stage as maltose, and complete hydrolysis yields a monosaccharide (glucose) with the chemical formula C6H12O6 . There are two types of starch: straight chain starch and branched chain starch.

Physical properties of starch

1, adsorption properties

Starch can adsorb many organic compounds and inorganic compounds, straight chain starch and branched chain starch have different adsorption properties due to different molecular forms. Straight-chain starch molecules in solution have good molecular stretching, and it is easy to be bonded with some polar organic compounds such as n-butanol, fatty acids, etc. through hydrogen bonding, forming a crystalline complex and precipitation.

2, solubility

The solubility of starch refers to the dissolved mass fraction of starch sample molecules after heating in water for 30 min at a certain temperature. Starch granules are insoluble in cold water, damaged starch or chemically modified starch can be dissolved in cold water, but the dissolved moistened starch is not reversible. As the temperature rises, the swelling of the starch increases and the solubility increases.

3, pasting

The starch suspension is heated, starch particles began to absorb water and expand, after reaching a certain temperature, starch particles suddenly and rapidly expand, continue to warm, the volume can reach dozens of times or even hundreds of times the original, the suspension into a semi-transparent viscous colloidal solution, a phenomenon known as starch pasting.