In addition to food, starch is used industrially to make dextrin, maltose, glucose, alcohol, etc. It is also used to make printing paste, sizing of textiles, gluing of paper, and pressing of drug tablets.
The main uses of starch are:
1, the use of starch as an ingredient or main ingredient in food processing, such as a variety of sausages, tripe, cold noodles, jingzi, vermicelli, vermicelli, ham, Luo Han tripe, etc..
2, making glucose. Glucose through the glycolysis process to produce pyruvate, pyruvate; or starch directly decomposed into glycolytic intermediate product glucose-1-P (this part did not have time to fully mix with saliva). Pyruvate is then produced. Pyruvate in turn combines with the enzyme to produce acetyl coenzyme A. It then enters the citric acid cycle. Mr. Citric acid. For every glucose consumed inside the citric acid cycle loop, 6 NADH, 2 FADH2 (electron carriers) are produced. Then within the mitochondrial membrane structure these electrons are generated in large quantities by ATPase.
3, for cooking thickening.
Whether the thickening is appropriate, the quality of the dish has a great impact, therefore, thickening is one of the basic skills of cooking. Thickening is mostly used for simmering, sliding, frying and other cooking techniques. These cooking methods **** with the same characteristics are: the fire quickly into. With this method of cooking dishes, basically no soup. However, due to the cooking of certain sauces and seasonings and raw materials itself out of the water, so that the dishes look soup increased by thickening, so that the consistency of the juice increased, and attached to the surface of the raw materials, so as to achieve the dishes glossy, smooth, tender and delicious flavor.
Thickening is generally used in two ways. One is the starch juice and seasonings, commonly known as "juice", mostly used for fire power, fast speed of simmering, bursting and other methods of cooking dishes. The other is simply starch juice, also known as "wet starch", mostly used for general fried dishes. Pouring juice is also a kind of thickening, also known as thin gravy, glazed gravy, mostly used for simmering, burning, steak and soup dishes. According to the cooking method and the characteristics of the dishes, there are generally the following kinds of gravy usage:
Packet gravy is generally used for stir-fry method of cooking dishes. Powder sauce is the thickest, the purpose is to make the gravy all wrapped up to the raw materials, such as shredded pork with fish, fried cashews, etc., are used to wrap the gravy, eat the dishes, the bottom of the plate basically does not leave the marinade.
4, used as diluents (Diluents): diluents (or known as fillers, Fil1ers) the main role is used to fill the weight or volume of tablets, in order to facilitate the preparation of molding and sub-dosage, so as to facilitate the pressing of tablets; commonly used fillers such as starch, sugar, cellulose and inorganic salts.
To starch as a diluent, the more commonly used is corn starch, its nature is very stable, and most drugs do not work, the price is relatively cheap, hygroscopicity is small, the appearance of the color is good, in the actual production, often with the compressibility of the powdered sugar, dextrin mixed, this is because the starch of the compressibility of the poorer, if used alone, it will make the pressed out of the tablets too loose.
5, used as an adhesive (Adhesives): some drug powder itself does not have viscosity or viscosity is small, need to add starch syrup and other viscous substances, in order to make it bonded together, the viscous substances added at this time is known as adhesives.
Starch paste (commonly known as starch paste) is the most commonly used binder in tablets, commonly used 8% to 15% concentration, and 10% starch paste is most commonly used; if the material can be poor compression, can be appropriate to increase the concentration of starch paste to 20%, on the contrary, can be appropriately reduce the concentration of starch paste, such as aluminum hydroxide tablets that is, with 5% starch paste as binder. Starch slurry production method mainly has two methods of cooking and flushing slurry, are the use of starch can paste the nature. The so-called pasting (Gelatinization) refers to the phenomenon that starch is heated to form a homogeneous paste (the temperature of corn starch complete paste is 77℃). After gelatinization, the viscosity of the starch increases dramatically so that it can be used as a binder for tablets. Specifically, the paste is suspended in a small amount of starch (1 to 1.5 times) in water, and then according to the concentration requirements of a certain amount of boiling water, constantly stirring paste and become; boil the paste is suspended in all the amount of starch in water, heated in a sandwich container and constantly stirring (should not be heated with a direct flame, so as not to avoid scorching), until the paste. Because starch is cheap and easy to get and good adhesion, so where the use of starch slurry can be granulated and meet the requirements of the tablet, most of the starch slurry this adhesive.
6, used as disintegrating agent (Disintegrants): Disintegrants are the substances that make the tablets in the gastrointestinal fluid quickly cracked into small particles, in addition to slow (controlled) release tablets and some special-purpose tablets, the general tablets should be added to the disintegrating agent. Because they have strong water-absorbing and swelling properties, they can disintegrate the binding force of tablets and make the tablets break into many fine particles from a whole tablet to realize the disintegration of tablets, so it is very conducive to the dissolution and absorption of the main drug in the tablets.
Dry starch is the most classic disintegrating agent, the water content is below 8%, strong water absorption and a certain degree of swelling, it is more suitable for water-insoluble or slightly soluble drug tablets, but the disintegration of soluble drugs is poorer, this is because soluble drugs dissolve in water to produce a difference in concentration, so that the outside of the tablets is not easy to pass through the solution level of the water permeable to the inside of the tablets, hindering the starch inside the tablets. It prevents the starch inside the tablets from absorbing water and swelling. In the production, the general use of external addition method, internal addition method or "internal and external addition method" to achieve the desired disintegration effect.
Disadvantages of starch as a tablet disintegrant: Firstly, the compressibility of starch is not good, and the hardness of tablets can be affected when the dosage is high. Secondly, the fluidity of starch is not good, too much extra starch will affect the fluidity of granules.
7, the preparation of dextrin: dextrin (C6H10O5)x, by the starch by acid or heat treatment or by a-amylase action of incomplete hydrolysis of the product, can be used to prepare a variety of liquid or solid adhesives.
Starch, a polymerization of glucose molecules, is the most common form of carbohydrate storage in cells. Starch, also known as gravy powder in the restaurant industry, has the general formula (C6H10O5)n, hydrolyzed to the disaccharide stage as maltose, with the chemical formula C12H22O11, and completely hydrolyzed to obtain monosaccharides (glucose), with the chemical formula C6H12O6 . There are two types of starch: straight chain starch and branched chain starch. The former is unbranched helical structure; the latter is made of 24~30 glucose residues connected with α-1,4-glycosidic bonds, and α-1,6-glycosidic bonds at the branched chain. Straight-chain starch is blue when exposed to iodine, and branched-chain starch is purplish red when exposed to iodine. This is not the starch and iodine chemical reaction (reaction), produce interaction (interaction), but the starch helix central cavity just can accommodate the iodine molecules, through the van der Waals force, the two form a blue-black complex. Experimentally, iodine molecules alone can not make starch blue, actually make starch blue is the iodine molecular ion (I3). Starch is a stored nutrient in the plant body, stored in seeds and tubers, and is high in all types of plants. Starch can be thought of as a homopolymer of glucose. It can be extracted from starch-containing substances such as corn, sweet potatoes, wild acorns and kudzu.