0210295590
0210295591
IC10295590EA
41.4
USD
InStock
IC10295590
IC10295591
Starch, soluble (from rice), white powder
Starch, soluble
Starch can be hydrolyzed into simpler carbohydrates by acids, various enzymes, or a combination of the two and can be used as a bland-tasting filler, thickener, sweetner and in hydrogen production.
Starch becomes soluble in water when heated.
Starch or amylum is a carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. Starch becomes soluble in water when heated. The granules swell and burst, the semi-crystalline structure is lost and the smaller amylose molecules start leaching out of the granule, forming a network that holds water and increasing the mixture's viscosity. This process is called starch gelatinization. During cooking the starch becomes a paste and increases further in viscosity. During cooling or prolonged storage of the paste, the semi-crystalline structure partially recovers and the starch paste thickens, expelling water. This is mainly caused by retrogradation of the amylose.
Precaución: Research Use Only (RUO).