马铃薯淀粉

无臭。无味。有吸湿性。不溶于冷水、乙醇和乙醚。与水加热至55～60℃膨胀而变成具有粘性的半透明凝胶或胶体溶液。 来源：荷兰进口碘量滴定法的指示剂。淀粉酶的底物。

Starch is a carbohydrate reserve in plants and a major source of energy for humans. In plants, starch is found in chloroplasts of leaf and in the amyloplasts of tuber and seeds. Structurally, starch consists of two major polysaccharides, namely amylose and amylopectin. Both consists of chains of -(1,4)-linked D-glucose residues interconnected through -(1,6)-glycosidic linkages. Potato starch is superior to others, functionally, because of its low lipid level. Nutritional composition of starch comprises of rapidly digestible starch, slowly digestible starch, and resistant starch (RS). Amylases are the starch degrading enzymes. Starch digestibility affects the blood glucose levels and is controlled by factors like carbohydrate contents of foods, nutritional composition of starch and cooking foods. Inhibition of pancreatic amylase is of therapeutic importance for delaying starch digestion, to prevent postprandial hyperglycemia. Food industries use starch as thickening agent.