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Glycoscience pp 1437–1472Cite as

Starch: Structure, Properties, Chemistry, and Enzymology

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Abstract

Starch is a very important and widely distributed natural product, occurring in the leaves of green plants, seeds, fruits, stems, roots, and tubers. It serves as the chemical storage form of the energy of the sun and is the primary source of energy for the organisms on the Earth. Starch is composed of two kinds of polysaccharides, amylose and amylopectin, exclusively composed of d‑glucose residues with α‑(1→4) linkages in a linear amylose and α‑(1→4) linkages and ∼5% α‑(1→6) branch linkages in amylopectin, both combined in a water‐insoluble granule that is partially crystalline and whose size, shape, and morphology are dependent on its biological source. The properties, isolation, fractionation, enzymatic degradation, biosynthesis, chemical modification, and specific methods of analysis of starch are presented.

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Abbreviations

ADPGlc:

adenosine diphosphate glucose

α‑Glc-1-P:

α‑d‑glucopyranosyl-1‑phosphate

avg. d.p.:

average degree of polymerization

CGTase:

cyclomaltodextrin glucanyltransferase

d.s.:

degree of substitution

DMSO:

dimethyl sulfoxide

EDTA:

ethylene diamine tetraacetic acid

FACE:

fluorescence‐assisted capillary electrophoresis

Pi :

inorganic phosphate

PPO:

2,5-diphenyloxazole

POPOP:

1,4-bis-2-(5-phenyloxazoly)benzene

TEMPO:

2,2,6,6‑tetramethyl-1‑piperidine oxoammonium ion

UDP-Glc:

uridine diphosphate–glucose

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Authors and Affiliations

  1. Laboratory of Carbohydrate Chemistry and Enzymology, Department of Biochemistry, Biophysics, and Molecular Biology, Iowa State University, Ames, IA, 50011, USA

    John F. Robyt

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  1. John F. Robyt
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Editors and Affiliations

  1. Natural Products and Glycotechnology Research Institute Inc., North Caroline State University, 4118 Swarthmore Road, Durham, NC, 27707, USA

    Bertram O. Fraser-Reid Prof. Dr.

  2. University Graduate School of Science and Engineering, 3-4-1 Ohkubo, Shinjuku, Tokyo, Japan

    Kuniaki Tatsuta Prof. Dr.

  3. Faculty of ScienceDepartment of Chemistry, University of Hamburg, Martin-Luther-King-Platz 6, 20146, Hamburg, Germany

    Joachim Thiem Prof. Dr.

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Robyt, J. (2008). Starch: Structure, Properties, Chemistry, and Enzymology. In: Fraser-Reid, B.O., Tatsuta, K., Thiem, J. (eds) Glycoscience. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-30429-6_35

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