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Starch is a unit of glucose in the form of alpha glucosidase, 1,4-a combination of non-reductive Polyhydroxy material, Molecular Formula for C6H10O5. The odorless and tasteless white powder. The relative density of 1.499-1.513. There hygroscopicity. According to sources of starch plant varieties can be divided into corn starch, potato starch and potato starch, sorghum starch, tapioca starch, rice starch, their morphology, particle size, composition, degree of polymerization of gelatinization and humidity are different. Starch is mainly amylose and amylopectin two components. Amylose is a linear structure, the starch content of about 10% -30%, which will not dissolve in water paste and met iodine blue. Amylopectin highly branched. In cold water insoluble and water role is expanding from a paste. Iodine case was purple. The adhesive is the most commonly used corn starch, amylose 25% -27%, Amylopectin 68%, the middle portion of 5% -7%.
starch insoluble in water, ethanol and ether. With the water temperature rising inflation, the majority of starch in about 60-70 ° C started swelling, and better dispersion temperature of 95 ° C, and then paste that is the break, 65-78 ° C temperature paste, corn starch gelatinization temperature 75-78 ° C. Paste will become very thick and sticky translucent liquid. When cooling gel.
mainly used in the manufacture of starch cheap water-soluble adhesive, but also can be used as a thickener, stored in a cool, ventilated, dry coffers.
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