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Starch
FromWikipedia,thefreeencyclopedia

Starchoramylumisapolymericcarbohydrateconsistingofa
largenumberofglucoseunitsjoinedbyglycosidicbonds.This
polysaccharideisproducedbymostgreenplantsasanenergy
store.Itisthemostcommoncarbohydrateinhumandietsandis
containedinlargeamountsinstaplefoodssuchaspotatoes,
wheat,maize(corn),rice,andcassava.
Purestarchisawhite,tastelessandodorlesspowderthatis
insolubleincoldwateroralcohol.Itconsistsoftwotypesof
molecules:thelinearandhelicalamyloseandthebranched
amylopectin.Dependingontheplant,starchgenerallycontains
20to25%amyloseand75to80%amylopectinbyweight.[3]
Glycogen,theglucosestoreofanimals,isamorebranched
versionofamylopectin.
Inindustry,starchisconvertedintosugars,forexampleby
malting,andfermentedtoproduceethanolinthemanufactureof
beer,whiskyandbiofuel.Itisprocessedtoproducemanyofthe
sugarsusedinprocessedfoods.Dissolvingstarchinwarmwater
giveswheatpaste,whichcanbeusedasathickening,stiffening
orgluingagent.Thebiggestindustrialnonfooduseofstarchis
asanadhesiveinthepapermakingprocess.Starchcanbe
appliedtopartsofsomegarmentsbeforeironing,tostiffen
them.

Contents
1 Etymology
2 History
3 Energystoreofplants
3.1 Biosynthesis
3.2 Degradation
4 Properties
4.1 Structure
4.2 Hydrolysis
4.3 Dextrinization
4.4 Chemicaltests
5 Food
5.1 Starchindustry
5.1.1 Starchsugars
5.1.2 Modifiedstarches
5.1.3 Useasfoodadditive
5.1.4 Useinpharmaceuticalindustry
5.1.5 Resistantstarch
6 Industrialapplications
6.1 Papermaking
6.2 Corrugatedboardadhesives
https://en.wikipedia.org/wiki/Starch

Starch

Identifiers
CASNumber

9005258(http://www.commo
nchemistry.org/ChemicalDetail.
aspx?ref=9005258)

ECHAInfoCard

100.029.696(https://echa.europ
a.eu/substanceinformation//su
bstanceinfo/100.029.696)

ECNumber

2326796

RTECSnumber

GM5090000
Properties

Chemicalformula

(C6H10O5)n

Molarmass

variable

Appearance

whitepowder

Density

1.5g/cm3

Meltingpoint

decomposes

Solubilityinwater

insoluble(seestarch
gelatinization)

Thermochemistry
Stdenthalpyof
combustion
(cHo298)

4.1788kilocaloriespergram
(17.484kJ/g)[1]
Hazards

Safetydatasheet

ICSC1553(http://www.inche
m.org/documents/icsc/icsc/eics1
553.htm)

Autoignition
temperature

410C(770F683K)

UShealthexposurelimits(NIOSH):
PEL(Permissible) TWA15mg/m3(total)TWA5
mg/m3(resp)[2]
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6.2 Corrugatedboardadhesives
6.3 Clothingstarch
6.4 Other
6.5 Occupationalsafetyandhealth
7 Seealso
8 References
9 Externallinks

Exceptwhereotherwisenoted,dataaregivenfor
materialsintheirstandardstate(at25C[77F],
100kPa).
verify(whatis

?)

Infoboxreferences

Etymology
Theword"starch"isfromaGermanicrootwiththemeanings
"strong,stiff,strengthen,stiffen".[4]ModernGermanStrke(starch)
isrelated.

Structureoftheamylosemolecule

"Amylum"forstarchisfromtheGreek,"amylon"which
means"notgroundatamill".Therootamylisusedinbiochemistry
forseveralcompoundsrelatedtostarch.

History
StarchgrainsfromtherhizomesofTypha(cattails,bullrushes)as
flourhavebeenidentifiedfromgrindingstonesinEuropedating
backto30,000yearsago.[5]Starchgrainsfromsorghumwerefound
ongrindstonesincavesinNgalue,Mozambiquedatingupto
100,000yearsago.[6]

Structureoftheamylopectinmolecule

PureextractedwheatstarchpastewasusedinAncientEgyptpossibly
togluepapyrus.[7]TheextractionofstarchisfirstdescribedintheNaturalHistoryofPlinytheElderaroundAD
7779.[8]Romansuseditalsoincosmeticcreams,topowderthehairandtothickensauces.PersiansandIndians
usedittomakedishessimilartogothumaiwheathalva.Ricestarchassurfacetreatmentofpaperhasbeenusedin
paperproductioninChina,from700ADonwards.[9]
Inadditiontostarchyplantsconsumeddirectly,66milliontonnesofstarchwerebeingproducedperyearworld
wideby2008.IntheEUthiswasaround8.5milliontonnes,witharound40%beingusedforindustrial
applicationsand60%forfooduses,[10]mostofthelatterasglucosesyrups.[11]

Energystoreofplants
Mostgreenplantsusestarchastheirenergystore.AnexceptionisthefamilyAsteraceae(asters,daisiesand
sunflowers),wherestarchisreplacedbythefructaninulin.
Inphotosynthesis,plantsuselightenergytoproduceglucosefromcarbondioxide.Theglucoseisusedtomake
cellulosefibers,thestructuralcomponentoftheplant,orisstoredintheformofstarchgranules,inamyloplasts.
Towardtheendofthegrowingseason,starchaccumulatesintwigsoftreesnearthebuds.Fruit,seeds,rhizomes,
andtubersstorestarchtoprepareforthenextgrowingseason.

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Glucoseissolubleinwater,hydrophilic,bindswithwaterandthentakesupmuchspaceandisosmoticallyactive
glucoseintheformofstarch,ontheotherhand,isnotsoluble,thereforeosmoticallyinactiveandcanbestored
muchmorecompactly.
Glucosemoleculesareboundinstarchbytheeasilyhydrolyzedalphabonds.Thesametypeofbondisfoundin
theanimalreservepolysaccharideglycogen.Thisisincontrasttomanystructuralpolysaccharidessuchaschitin,
celluloseandpeptidoglycan,whichareboundbybetabondsandaremuchmoreresistanttohydrolysis.[12]

Biosynthesis
Plantsproducestarchbyfirstconvertingglucose1phosphatetoADPglucoseusingtheenzymeglucose1
phosphateadenylyltransferase.ThissteprequiresenergyintheformofATP.Theenzymestarchsynthasethen
addstheADPglucoseviaa1,4alphaglycosidicbondtoagrowingchainofglucoseresidues,liberatingADPand
creatingamylose.Starchbranchingenzymeintroduces1,6alphaglycosidicbondsbetweenthesechains,creating
thebranchedamylopectin.Thestarchdebranchingenzymeisoamylaseremovessomeofthesebranches.Several
isoformsoftheseenzymesexist,leadingtoahighlycomplexsynthesisprocess.[13]
Glycogenandamylopectinhavesimilarstructure,buttheformerhasaboutonebranchpointperten1,4alpha
bonds,comparedtoaboutonebranchpointperthirty1,4alphabondsinamylopectin.[14]Amylopectinis
synthesizedfromADPglucosewhilemammalsandfungisynthesizeglycogenfromUDPglucoseformostcases,
bacteriasynthesizeglycogenfromADPglucose(http://www.genome.jp/dbgetbin/www_bget?C00498)
(analogoustostarch).[15]
Inadditiontostarchsynthesisinplants,starchcanbesynthesizedfromnonfoodstarchmediatedbyanenzyme
cocktail.[16]Inthiscellfreebiosystem,beta1,4glycosidicbondlinkedcelluloseispartiallyhydrolyzedto
cellobiose.Cellobiosephosphorylasecleavestoglucose1phosphateandglucosetheotherenzymepotatoalpha
glucanphosphorylasecanaddaglucoseunitfromglucose1phosphorylasetothenonreducingendsofstarch.In
it,phosphateisinternallyrecycled.Theotherproduct,glucose,canbeassimilatedbyayeast.Thiscellfree
bioprocessingdoesnotneedanycostlychemicalandenergyinput,canbeconductedinaqueoussolution,anddoes
nothavesugarlosses.[17][18][19]

Degradation
Starchissynthesizedinplantleavesduringtheday,inordertoserveasanenergysourceatnight.Starchisstored
asgranules.Theinsoluble,highlybranchedstarchchainshavetobephosphorylatedinordertobeaccessiblefor
degradingenzymes.Theenzymeglucan,waterdikinase(GWD)phosphorylatesattheC6positionofaglucose
molecule,closetothechains1,6alphabranchingbonds.Asecondenzyme,phosphoglucan,waterdikinase(PWD)
phosphorylatestheglucosemoleculeattheC3position.Alossoftheseenzymes,forexamplealossoftheGWD,
leadstoastarchexcess(sex)phenotype,[20]andbecausestarchcannotbephosphorylated,itaccumulatesinthe
plastids.
Afterthephosphorylation,thefirstdegradingenzyme,betaamylase(BAM)canattacktheglucosechainatits
nonreducingend.Maltoseisreleasedasthemainproductofstarchdegradation.Iftheglucosechainconsistsof
threeorfewermolecules,BAMcannotreleasemaltose.Asecondenzyme,disproportionatingenzyme1(DPE1),
combinestwomaltotriosemolecules.Fromthischain,aglucosemoleculeisreleased.Now,BAMcanrelease
anothermaltosemoleculefromtheremainingchain.Thiscyclerepeatsuntilstarchisdegradedcompletely.If
BAMcomesclosetothephosphorylatedbranchingpointoftheglucosechain,itcannolongerreleasemaltose.In
orderforthephosphorylatedchaintobedegraded,theenzymeisoamylase(ISA)isrequired.[21]

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Theproductsofstarchdegradationarepredominantlymaltose[22]andsmalleramountsofglucose.These
moleculesareexportedfromtheplastidtothecytosol,maltoseviathemaltosetransporter,whichifmutated
(MEX1mutant)resultsinmaltoseaccumulationintheplastid.[23]Glucoseisexportedviatheplastidicglucose
translocator(pGlcT).[24]Thesetwosugarsactasaprecursorforsucrosesynthesis.Sucrosecanthenbeusedinthe
oxidativepentosephosphatepathwayinthemitochondria,togenerateATPatnight.[21]

Properties
Structure
Whileamylosewastraditionallythoughttobecompletelyunbranched,itis
nowknownthatsomeofitsmoleculescontainafewbranchpoints.[25]
Althoughinabsolutemassonlyaboutonequarterofthestarchgranulesin
plantsconsistofamylose,thereareabout150timesmoreamylose
moleculesthanamylopectinmolecules.Amyloseisamuchsmaller
moleculethanamylopectin.
Starchmoleculesarrangethemselvesintheplantinsemicrystalline
granules.Eachplantspecieshasauniquestarchgranularsize:ricestarchis
relativelysmall(about2m)whilepotatostarcheshavelargergranules(up
to100m).
Starchbecomessolubleinwaterwhenheated.Thegranulesswelland
burst,thesemicrystallinestructureislostandthesmalleramylose
moleculesstartleachingoutofthegranule,forminganetworkthatholds
waterandincreasingthemixture'sviscosity.Thisprocessiscalledstarch
gelatinization.Duringcooking,thestarchbecomesapasteandincreases
furtherinviscosity.Duringcoolingorprolongedstorageofthepaste,the
semicrystallinestructurepartiallyrecoversandthestarchpastethickens,
expellingwater.Thisismainlycausedbyretrogradationoftheamylose.
Thisprocessisresponsibleforthehardeningofbreadorstaling,andforthe
waterlayerontopofastarchgel(syneresis).
Somecultivatedplantvarietieshavepureamylopectinstarchwithout
amylose,knownaswaxystarches.Themostusediswaxymaize,othersare
glutinousriceandwaxypotatostarch.Waxystarcheshaveless
retrogradation,resultinginamorestablepaste.Highamylosestarch,
amylomaize,iscultivatedfortheuseofitsgelstrengthandforuseasa
resistantstarch(astarchthatresistsdigestion)infoodproducts.

Starch,800xmagnified,under
polarizedlight,showingcharacteristic
extinctioncross

Ricestarchseenonlightmicroscope.
Characteristicforthericestarchis
thatstarchgranuleshaveanangular
outlineandsomeofthemareattached
toeachotherandformlarger
granules

Syntheticamylosemadefromcellulosehasawellcontrolleddegreeofpolymerization.Therefore,itcanbeused
asapotentialdrugdelivercarrier.[16]
Certainstarches,whenmixedwithwater,willproduceanonnewtonianfluidsometimesnicknamed"oobleck".

Hydrolysis
Theenzymesthatbreakdownorhydrolyzestarchintotheconstituentsugarsareknownasamylases.

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Alphaamylasesarefoundinplantsandinanimals.Humansalivaisrichinamylase,andthepancreasalsosecretes
theenzyme.Individualsfrompopulationswithahighstarchdiettendtohavemoreamylasegenesthanthosewith
lowstarchdiets[26]
Betaamylasecutsstarchintomaltoseunits.Thisprocessisimportantinthedigestionofstarchandisalsousedin
brewing,whereamylasefromtheskinofseedgrainsisresponsibleforconvertingstarchtomaltose(Malting,
Mashing).[27][28]

Dextrinization
Ifstarchissubjectedtodryheat,itbreaksdowntoformdextrins,alsocalled"pyrodextrins"inthiscontext.This
breakdownprocessisknownasdextrinization.(Pyro)dextrinsaremainlyyellowtobrownincolorand
dextrinizationispartiallyresponsibleforthebrowningoftoastedbread.

Chemicaltests
Atriiodide(I3)solutionformedbymixingiodineandiodide(usuallyfrom
potassiumiodide)isusedtotestforstarchadarkbluecolorindicatesthe
presenceofstarch.Thedetailsofthisreactionarenotyetfullyknown,but
itisthoughtthattheiodine(I3andI5ions)fitinsidethecoilsofamylose,
thechargetransfersbetweentheiodineandthestarch,andtheenergylevel
spacingsintheresultingcomplexcorrespondtotheabsorptionspectrumin
thevisiblelightregion.Thestrengthoftheresultingbluecolordependson
theamountofamylosepresent.Waxystarcheswithlittleornoamylose
presentwillcolorred.

Granulesofwheatstarch,stainedwith
iodine,photographedthroughalight
microscope

Starchindicatorsolutionconsistingofwater,starchandiodideisoftenused
inredoxtitrations:inthepresenceofanoxidizingagentthesolutionturns
blue,inthepresenceofreducingagentthebluecolordisappearsbecause
triiodide(I3)ionsbreakupintothreeiodideions,disassemblingthestarchiodinecomplex.A0.3%w/wsolution
isthestandardconcentrationforastarchindicator.Itismadebyadding3gramsofsolublestarchto1literof
heatedwaterthesolutioniscooledbeforeuse(starchiodinecomplexbecomesunstableattemperaturesabove
35C).

Eachspeciesofplanthasauniquetypeofstarchgranulesingranularsize,shapeandcrystallizationpattern.Under
themicroscope,starchgrainsstainedwithiodineilluminatedfrombehindwithpolarizedlightshowadistinctive
Maltesecrosseffect(alsoknownasextinctioncrossandbirefringence).

Food
Starchisthemostcommoncarbohydrateinthehumandietandiscontainedinmanystaplefoods.Themajor
sourcesofstarchintakeworldwidearethecereals(rice,wheat,andmaize)andtherootvegetables(potatoesand
cassava).[29]Manyotherstarchyfoodsaregrown,someonlyinspecificclimates,includingacorns,arrowroot,
arracacha,bananas,barley,breadfruit,buckwheat,canna,colacasia,katakuri,kudzu,malanga,millet,oats,oca,
polynesianarrowroot,sago,sorghum,sweetpotatoes,rye,taro,chestnuts,waterchestnutsandyams,andmany
kindsofbeans,suchasfavas,lentils,mungbeans,peas,andchickpeas.
Widelyusedpreparedfoodscontainingstarcharebread,pancakes,cereals,noodles,pasta,porridgeandtortilla.
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Digestiveenzymeshaveproblemsdigestingcrystallinestructures.Rawstarchwilldigestpoorlyintheduodenum
andsmallintestine,whilebacterialdegradationwilltakeplacemainlyinthecolon.Whenstarchiscooked,the
digestibilityisincreased.
Starchgelatinizationduringcakebakingcanbeimpairedbysugarcompetingforwater,preventinggelatinization
andimprovingtexture.
Historically,peopleconsumedlargeamountsofuncookedandunprocessedstarchcontainingplants,which
containedhighamountsofresistantstarch.Microbeswithinthelargeintestinefermentedthestarch,produced
shortchainfattyacids,whichwereusedasenergyaswellasmaintenanceandgrowthofthemicrobes.Asfoods
becamemoreprocessed,theyweremoreeasilydigestedandreleasedmoreglucoseinthesmallintestineless
starchreachedthelargeintestineandmoreenergywasabsorbedbythehumanbody.Thisshiftinenergydelivery
maybeoneofthecontributingfactorstothedevelopmentofmetabolicdisordersofmodernlife,includingobesity
anddiabetes.[30]

Starchindustry
Thestarchindustryextractsandrefinesstarchesfromseeds,rootsandtubers,bywetgrinding,washing,sieving
anddrying.Today,themaincommercialrefinedstarchesarecornstarch,tapioca,wheat,riceandpotatostarch.To
alesserextent,sourcesincluderice,sweetpotato,sagoandmungbean.Historically,Floridaarrowrootwasalso
commercialized.Tothisday,starchisextractedfrommorethan50typesofplants.
Untreatedstarchrequiresheattothickenorgelatinize.Whenastarchisprecooked,itcanthenbeusedtothicken
instantlyincoldwater.Thisisreferredtoasapregelatinizedstarch.
Starchsugars
Starchcanbehydrolyzedintosimplercarbohydratesbyacids,variousenzymes,oracombinationofthetwo.The
resultingfragmentsareknownasdextrins.Theextentofconversionistypicallyquantifiedbydextroseequivalent
(DE),whichisroughlythefractionoftheglycosidicbondsinstarchthathavebeenbroken.
Thesestarchsugarsarebyfarthemostcommonstarchbasedfoodingredientandareusedassweetenerinmany
drinksandfoods.Theyinclude:
Maltodextrin,alightlyhydrolyzed(DE1020)starchproductusedasablandtastingfillerandthickener.
Variousglucosesyrups(DE3070),alsocalledcornsyrupsintheUS,viscoussolutionsusedassweeteners
andthickenersinmanykindsofprocessedfoods.
Dextrose(DE100),commercialglucose,preparedbythecompletehydrolysisofstarch.
Highfructosesyrup,madebytreatingdextrosesolutionswiththeenzymeglucoseisomerase,untila
substantialfractionoftheglucosehasbeenconvertedtofructose.IntheUnitedStatessugarpricesaretwoto
threetimeshigherthanintherestoftheworld,[31]whichmakeshighfructosecornsyrupsignificantly
cheaper,sothatitistheprincipalsweetenerusedinprocessedfoodsandbeverages.[32]Fructosealsohas
bettermicrobiologicalstability.Onekindofhighfructosecornsyrup,HFCS55,issweeterthansucrose
becauseitismadewithmorefructose,whilethesweetnessofHFCS42isonparwithsucrose.[33][34]
Sugaralcohols,suchasmaltitol,erythritol,sorbitol,mannitolandhydrogenatedstarchhydrolysate,are
sweetenersmadebyreducingsugars.
Modifiedstarches

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Amodifiedstarchisastarchthathasbeenchemicallymodifiedtoallowthestarchtofunctionproperlyunder
conditionsfrequentlyencounteredduringprocessingorstorage,suchashighheat,highshear,lowpH,freeze/thaw
andcooling.
ThemodifiedfoodstarchesareEcodedaccordingtotheInternationalNumberingSystemforFoodAdditives
(INS):[35]
1400Dextrin
1401Acidtreatedstarch
1402Alkalinetreatedstarch
1403Bleachedstarch
1404Oxidizedstarch
1405Starches,enzymetreated
1410Monostarchphosphate
1412Distarchphosphate
1413Phosphateddistarchphosphate
1414Acetylateddistarchphosphate
1420Starchacetate
1422Acetylateddistarchadipate
1440Hydroxypropylstarch
1442Hydroxypropyldistarchphosphate
1443Hydroxypropyldistarchglycerol
1450Starchsodiumoctenylsuccinate
1451Acetylatedoxidizedstarch
INS1400,1401,1402,1403and1405areintheEUfoodingredientswithoutanEnumber.Typicalmodified
starchesfortechnicalapplicationsarecationicstarches,hydroxyethylstarchandcarboxymethylatedstarches.
Useasfoodadditive
Asanadditiveforfoodprocessing,foodstarchesaretypicallyusedasthickenersandstabilizersinfoodssuchas
puddings,custards,soups,sauces,gravies,piefillings,andsaladdressings,andtomakenoodlesandpastas.
Functionasthickeners,extenders,emulsionstabilizersandareexceptionalbindersinprocessedmeats.
Gummedsweetssuchasjellybeansandwinegumsarenotmanufacturedusingamoldintheconventionalsense.
Atrayisfilledwithnativestarchandleveled.Apositivemoldisthenpressedintothestarchleavinganimpression
of1,000orsojellybeans.Thejellymixisthenpouredintotheimpressionsandputintoastovetoset.This
methodgreatlyreducesthenumberofmoldsthatmustbemanufactured.
Useinpharmaceuticalindustry
Inthepharmaceuticalindustry,starchisalsousedasanexcipient,astabletdisintegrantorasbinder.
Resistantstarch
Resistantstarchisstarchthatescapesdigestioninthesmallintestineofhealthyindividuals.Highamylosestarch
fromcornhasahighergelatinizationtemperaturethanothertypesofstarchandretainsitsresistantstarchcontent
throughbaking,mildextrusionandotherfoodprocessingtechniques.Itisusedasaninsolubledietaryfiberin
processedfoodssuchasbread,pasta,cookies,crackers,pretzelsandotherlowmoisturefoods.Itisalsoutilizedas

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adietarysupplementforitshealthbenefits.Publishedstudieshaveshownthatresistantstarchhelpstoimprove
insulinsensitivity,[36]increasessatiety[37]andimprovesmarkersofcolonicfunction.[38]Ithasbeensuggestedthat
resistantstarchcontributestothehealthbenefitsofintactwholegrains.[39]

Industrialapplications
Papermaking
Papermakingisthelargestnonfoodapplicationforstarchesglobally,
consumingmillionsofmetrictonsannually.[10]Inatypicalsheetofcopy
paperforinstance,thestarchcontentmaybeashighas8%.Both
chemicallymodifiedandunmodifiedstarchesareusedinpapermaking.In
thewetpartofthepapermakingprocess,generallycalledthe"wetend",the
starchesusedarecationicandhaveapositivechargeboundtothestarch
polymer.Thesestarchderivativesassociatewiththeanionicornegatively
chargedpaperfibers/celluloseandinorganicfillers.Cationicstarches
Starchadhesive
togetherwithotherretentionandinternalsizingagentshelptogivethe
necessarystrengthpropertiestothepaperwebformedinthepapermaking
process(wetstrength),andtoprovidestrengthtothefinalpapersheet(drystrength).
Inthedryendofthepapermakingprocess,thepaperwebisrewettedwithastarchbasedsolution.Theprocessis
calledsurfacesizing.Starchesusedhavebeenchemically,orenzymaticallydepolymerizedatthepapermillorby
thestarchindustry(oxidizedstarch).Thesize/starchsolutionsareappliedtothepaperwebbymeansofvarious
mechanicalpresses(sizepresses).Togetherwithsurfacesizingagentsthesurfacestarchesimpartadditional
strengthtothepaperwebandadditionallyprovidewaterholdoutor"size"forsuperiorprintingproperties.Starch
isalsousedinpapercoatingsasoneofthebindersforthecoatingformulationswhichincludeamixtureof
pigments,bindersandthickeners.Coatedpaperhasimprovedsmoothness,hardness,whitenessandglossandthus
improvesprintingcharacteristics.

Corrugatedboardadhesives
Corrugatedboardadhesivesarethenextlargestapplicationofnonfoodstarchesglobally.Starchgluesaremostly
basedonunmodifiednativestarches,plussomeadditivesuchasboraxandcausticsoda.Partofthestarchis
gelatinizedtocarrytheslurryofuncookedstarchesandpreventsedimentation.Thisopaqueglueiscalleda
SteinHalladhesive.Theglueisappliedontipsofthefluting.Theflutedpaperispressedtopapercalledliner.This
isthendriedunderhighheat,whichcausestherestoftheuncookedstarchingluetoswell/gelatinize.This
gelatinizingmakestheglueafastandstrongadhesiveforcorrugatedboardproduction.

Clothingstarch
Clothingorlaundrystarchisaliquidthatispreparedbymixingavegetablestarchinwater(earlierpreparations
alsohadtobeboiled),andisusedinthelaunderingofclothes.StarchwaswidelyusedinEuropeinthe16thand
17thcenturiestostiffenthewidecollarsandruffsoffinelinenwhichsurroundedthenecksofthewelltodo.
Duringthe19thcenturyandearly20thcentury,itwasstylishtostiffenthecollarsandsleevesofmen'sshirtsand
therufflesofgirls'petticoatsbyapplyingstarchtothemasthecleanclotheswerebeingironed.Asidefromthe
smooth,crispedgesitgavetoclothing,itservedpracticalpurposesaswell.Dirtandsweatfromaperson'sneck
andwristswouldsticktothestarchratherthantothefibersoftheclothing,andwouldeasilywashawayalong
withthestarch.Aftereachlaundering,thestarchwouldbereapplied.Today,theproductissoldinaerosolcansfor
homeuse.
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Other
Anotherlargenonfoodstarchapplicationisintheconstructionindustry,wherestarchisusedinthegypsumwall
boardmanufacturingprocess.Chemicallymodifiedorunmodifiedstarchesareaddedtothestuccocontaining
primarilygypsum.Topandbottomheavyweightsheetsofpaperareappliedtotheformulation,andtheprocessis
allowedtoheatandcuretoformtheeventualrigidwallboard.Thestarchesactasaglueforthecuredgypsum
rockwiththepapercovering,andalsoproviderigiditytotheboard.
Starchisusedinthemanufactureofvariousadhesivesorglues[40]forbookbinding,wallpaperadhesives,paper
sackproduction,tubewinding,gummedpaper,envelopeadhesives,schoolgluesandbottlelabeling.Starch
derivatives,suchasyellowdextrins,canbemodifiedbyadditionofsomechemicalstoformahardglueforpaper
worksomeofthoseformsuseboraxorsodaash,whicharemixedwiththestarchsolutionat5070C(122
158F)tocreateaverygoodadhesive.Sodiumsilicatecanbeaddedtoreinforcetheseformula.
Textilechemicalsfromstarch:warpsizingagentsareusedtoreducebreakingofyarnsduringweaving.
Starchismainlyusedtosizecottonbasedyarns.Modifiedstarchisalsousedastextileprintingthickener.
Inoilexploration,starchisusedtoadjusttheviscosityofdrillingfluid,whichisusedtolubricatethedrill
headandsuspendthegrindingresidueinpetroleumextraction.
Starchisalsousedtomakesomepackingpeanuts,andsomedropceilingtiles.
Intheprintingindustry,foodgradestarch[41]isusedinthemanufactureofantisetoffspraypowderusedto
separateprintedsheetsofpapertoavoidwetinkbeingsetoff.
Forbodypowder,powderedcornstarchisusedasasubstitutefortalcumpowder,andsimilarlyinother
healthandbeautyproducts.
Starchisusedtoproducevariousbioplastics,syntheticpolymersthatarebiodegradable.Anexampleis
polylacticacidbasedonglucosefromstarch.
Glucosefromstarchcanbefurtherfermentedtobiofuelcornethanolusingthesocalledwetmillingprocess.
Todaymostbioethanolproductionplantsusethedrymillingprocesstofermentcornorotherfeedstock
directlytoethanol.[42]
Hydrogenproductioncoulduseglucoseformstarchastherawmaterial,usingenzymes.[43]

Occupationalsafetyandhealth
TheOccupationalSafetyandHealthAdministration(OSHA)hassetthelegallimit(Permissibleexposurelimit)
forstarchexposureintheworkplaceas15mg/m3totalexposureand5mg/m3respiratoryexposureoveran8hour
workday.TheNationalInstituteforOccupationalSafetyandHealth(NIOSH)hassetaRecommendedexposure
limit(REL)of10mg/m3totalexposureand5mg/m3respiratoryexposureoveran8hourworkday.[44]

Seealso
Acrylamide,whichispresentinfriedandbakedfoods
Starchproduction
Starchanalysis

References
1.CRCHandbookofChemistryand
Physics,49thedition,19681969.

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Externallinks
StarchStrke(http://www3.interscience.wiley.com/journal/500753
2/home),scientificjournalonstarch
CDCNIOSHPocketGuidetoChemicalHazards(http://www.cdc.g
ov/niosh/npg/npgd0567.html),informationforworkers
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