淀粉

Also known as amylum, starches

通過糖苷鍵連接的大量葡萄糖單元組成的聚合碳水化合物

OverviewAI-generated

Starch is a food category classified under starches in the Open Food Facts database. It is associated with the NIOSH Pocket Guide ID 0567 and has a density of 1450. The substance has a vapor pressure of 0 and a sublimation temperature of 410. Its minimum explosive concentration is recorded at 50, and the time-weighted average exposure limit is 15.

Nutritional data for starch indicates an energy content of 325 kcal per serving. It contains 83.8 grams of carbohydrates, with 0.1 grams each of fat, sugars, fiber, and proteins. Salt content is 0.08 grams. The product holds a Nutri-Score of c and a NOVA classification of 2. There are 79 products listed in this category.

The subject appears in 98,877 PubMed queries and is referenced by 1,538 other encyclopedia articles. It is categorized under the Commons category "Starch."

Synthesized by Vinony from 22 facts across 4 sources: Wikidata, PubMed, Openfoodfacts, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 79 products

cNutri-Score

2NOVA · Processed culinary ingredient

Energy: 325 kcal
Fat: 0.1 g
— of which saturates: 0 g
Carbohydrates: 83.8 g
— of which sugars: 0.1 g
Fibre: 0.1 g
Protein: 0.1 g
Salt: 0.08 g

Browse on Open Food Facts →

via Open Food Facts · ODbL

Research

98,877 papers

Millet starch: A review.ReviewInternational journal of biological macromolecules · 2021Mahajan P, Bera MB, Panesar PS et al.DOI: 10.1016/j.ijbiomac.2021.03.063
Barley starch: Structure, properties and in vitro digestibility - A review.ReviewInternational journal of biological macromolecules · 2020Punia SDOI: 10.1016/j.ijbiomac.2019.11.219
Sticking to starch.The Journal of biological chemistry · 2022Brumer HDOI: 10.1016/j.jbc.2022.102049
What makes starch from potato (Solanum tuberosum L.) tubers unique: A review.ReviewComprehensive reviews in food science and food safety · 2020Reyniers S, Ooms N, Gomand SV et al.DOI: 10.1111/1541-4337.12596
Oat starch: Physico-chemical, morphological, rheological characteristics and its applications - A review.ReviewInternational journal of biological macromolecules · 2020Punia S, Sandhu KS, Dhull SB et al.DOI: 10.1016/j.ijbiomac.2020.03.083
Starch digestibility of foods: a nutritional perspective.ReviewCritical reviews in food science and nutrition · 1984Dreher ML, Dreher CJ, Berry JWDOI: 10.1080/10408398409527383
Engineering starch for increased quantity and quality.ReviewTrends in plant science · 2000Slattery CJ, Kavakli IH, Okita TWDOI: 10.1016/s1360-1385(00)01657-5
Resistant starch: promise for improving human health.ReviewAdvances in nutrition (Bethesda, Md.) · 2013Birt DF, Boylston T, Hendrich S et al.DOI: 10.3945/an.113.004325

via PubMed

Wikidata facts

Instance of: food product
Has part: amylose
Image: Wheat starch granules.JPG
Has use: thickener

Show 10 more facts

Commons category: Starch
topic's main category: Category:Starch
NIOSH Pocket Guide ID: 0567
density: 1450
minimum explosive concentration: 50
vapor pressure: 0
time-weighted average exposure limit: 15
sublimation temperature: 410
described by source: Brockhaus and Efron Encyclopedic Dictionary
on focus list of Wikimedia project: Wikipedia:Vital articles/Level/4

Sources (6)

via Wikidata · CC0

Article · 中文

淀粉（英語：starch, amylum）是一种多醣類，由通過糖苷鍵連接的大量葡萄糖單元組成的聚合型碳水化合物。纯淀粉为一种白色、无味、无臭的粉末，不溶于冷水或酒精，分子式为(C6H10O5)n。淀粉因分子内氢键卷曲成螺旋结构的不同，可分为直链淀粉（糖淀粉）和支链淀粉（胶淀粉）。前者为无分支的螺旋结构；后者以24~30个葡萄糖残基以α-1,4-糖苷键首尾相连而成，在支链处为α-1,6-糖苷键。直链淀粉遇碘呈蓝色，支链淀粉遇碘呈紫红色。这是由于淀粉螺旋中央空穴恰能容下碘分子，由于范德华力，两者形成一种蓝黑色錯合物。单独的碘分子與三碘阴离子（I3-）都能使淀粉变蓝。制造淀粉是绿色植物贮存能量的一种方式，也是人类饮食中最常见的碳水化合物，广泛存在于马铃薯，小麦，玉米，大米，木薯等主食中。由於澱粉呈粉狀，且比重約為 1.5g/cm3，分散在水中會向下沉澱，故名“澱粉”。食品工业中的澱粉經常被加工，以獲得多种用途的糖。淀粉在温水中溶解产生糊精，这可以用作增稠剂，硬化則作為粘接剂，因此淀粉在非食品工业最广泛的用途是在造纸过程中作为黏合剂。

Abstract from DBpedia / Wikipedia · CC BY-SA