Food Microstructure and Starch Digestion
and starch digestion. The presentation is approximately 7-10 minutes long and I will be glad
to answer your questions at the end.
Slide 2
Starch is important carbohydrate in human diet containing in potatoes, maize, rice, cassava.
It is produced by most green plants as energy source. Pure starch is a white, tasteless and
odorless powder that is insoluble in cold water or alcohol. It consists of two types of
molecules: the linear and helical amylose and the branched amylopectin. Depending on the
plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by
weight. Glycogen, the glucose store of animals, is a more highly branched version of
amylopectin. In industry, starch is converted into sugars, for example by malting,
and fermented to produce ethanol in the manufacture of beer, whisky and biofuel. It is
processed to produce many of the sugars used in processed foods. The biggest industrial
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