what are the properties of starch?
Answer (1)
Here are the main properties of starch:1. Physical PropertiesAppearance – White, tasteless, odorless powder.Texture – Fine and smooth when dry.Solubility – Insoluble in cold water and alcohol, but forms a colloidal paste (gel) in hot water.Granule Shape – Varies depending on the source (e.g., corn, potato, rice).2. Chemical PropertiesComposition – Made up of glucose units (polysaccharide) with two main components:Amylose – Linear chain, responsible for gel formation.Amylopectin – Branched chain, affects viscosity and texture.Iodine Reaction – Turns blue when mixed with iodine (used to test for starch).Hydrolysis – Breaks down into glucose when treated with acids or enzymes.3. Functional Properties (especially in cooking/food science)Gelatinization – Swells and thickens when heated in water.Retrogradation – Gel hardens upon cooling (e.g., stale bread).Viscosity – Provides thickness to sauces, soups, and puddings.Film-Forming – Can create thin, transparent films (used in food coatings).
