{"id":9252,"date":"2024-08-23T07:56:42","date_gmt":"2024-08-23T07:56:42","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=9252"},"modified":"2024-08-23T07:56:42","modified_gmt":"2024-08-23T07:56:42","slug":"amylum-c6h10o5","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/hu\/amylum-c6h10o5\/","title":{"rendered":"Mi az a kem\u00e9ny\u00edt\u0151, mint \u00e9lelmiszer-s\u0171r\u00edt\u0151anyag?"},"content":{"rendered":"

A kem\u00e9ny\u00edt\u0151 egy hossz\u00fa m\u00f3ll\u00e1nc, amely gl\u00fck\u00f3zhoz kapcsol\u00f3dik, a kem\u00e9ny\u00edt\u0151 \u00e1ltal\u00e1nos k\u00e9plete (C6H10O5)n, a malt\u00f3z disacharid szakasz\u00e1ig hidroliz\u00e1l\u00f3dik, \u00e9s teljesen hidroliz\u00e1l\u00f3dik, hogy gl\u00fck\u00f3zt kapjon.<\/p>\n

A kem\u00e9ny\u00edt\u0151 a n\u00f6v\u00e9nyi szervezetben t\u00e1rolt t\u00e1panyag, amely sz\u00e9les k\u00f6rben jelen van sz\u00e1mos n\u00f6v\u00e9nyi magban, gy\u00f6k\u00e9rben, sz\u00e1rban \u00e9s egy\u00e9b sz\u00f6vetekben, amelyek k\u00f6z\u00fcl a rizs 62% -86% kem\u00e9ny\u00edt\u0151t, a b\u00faza 57% -75% kem\u00e9ny\u00edt\u0151t, a kukorica 65% -72% kem\u00e9ny\u00edt\u0151t, a burgonya 12% -14% kem\u00e9ny\u00edt\u0151t tartalmaz. A burgonya 12%-14% kem\u00e9ny\u00edt\u0151t tartalmaz.<\/p>\n

A kem\u00e9ny\u00edt\u0151 szerkezete<\/strong><\/p>\n

A legt\u00f6bb term\u00e9szetes kem\u00e9ny\u00edt\u0151 k\u00e9t poliszacharidt\u00edpus kever\u00e9k\u00e9b\u0151l \u00e1ll, amelyek egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151b\u0151l \u00e9s el\u00e1gaz\u00f3 l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151b\u0151l \u00e1llnak.<\/p>\n

1.1 Egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151<\/strong>
\nAz egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151 a D-gl\u00fck\u00f3z az \u03b1-1,4 glikozidos k\u00f6t\u00e9sen kereszt\u00fcl kapcsol\u00f3dik a l\u00e1ncmolekul\u00e1khoz, a sztere\u00f3 konform\u00e1ci\u00f3b\u00f3l ad\u00f3d\u00f3an nem line\u00e1ris, hanem a molekul\u00e1n bel\u00fcli hidrog\u00e9nk\u00f6t\u00e9s r\u00e9v\u00e9n \u00fagy, hogy a l\u00e1nc egy balos spir\u00e1lba g\u00f6rb\u00fcl \u00e9s tekeredik.<\/p>\n

Krist\u00e1lyos \u00e1llapotban a r\u00f6ntgent\u00e9rk\u00e9pes elemz\u00e9s alapj\u00e1n \u00fagy v\u00e9lik, hogy az egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151 a kett\u0151s h\u00e9lix szerkezet minden hurokj\u00e1ban sz\u00e1lank\u00e9nt h\u00e1rom cukorcsoportot, az egyh\u00e9lix szerkezet minden hurokj\u00e1ban pedig hat cukorcsoportot tartalmaz.<\/p>\n

Az egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151l\u00e1ncon csak egy reduk\u00e1l\u00f3 \u00e9s egy nem reduk\u00e1l\u00f3 v\u00e9gcsoport van. Oldatban az egyenes l\u00e1nc\u00fa amilopektin spir\u00e1lis szerkezet\u0171, r\u00e9szben megt\u00f6rt spir\u00e1lis szerkezet\u0171 \u00e9s szab\u00e1lytalan g\u00f6nd\u00f6r szerkezet\u0171 lehet. Az egyenes l\u00e1nc\u00fa amilopektin relat\u00edv molekulat\u00f6meg\u00e9t k\u00fcl\u00f6nb\u00f6z\u0151 m\u00f3dszerekkel 32 000-160 000 vagy m\u00e9g enn\u00e9l is nagyobb molekulat\u00f6meget m\u00e9rtek.<\/p>\n

Az egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151 ar\u00e1nya a kem\u00e9ny\u00edt\u0151ben a molekulat\u00f6meg eloszl\u00e1s\u00e1t jelzi, \u00e9s az \u00e1tlagos polimeriz\u00e1ci\u00f3s fok a kapott kem\u00e9ny\u00edt\u0151vel v\u00e1ltozik. A burgonyakem\u00e9ny\u00edt\u0151 \u00e9s a t\u00e1pi\u00f3ka kem\u00e9ny\u00edt\u0151 egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151j\u00e9nek molekulat\u00f6mege nagyobb, mint a kukoricakem\u00e9ny\u00edt\u0151 egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151j\u00e9\u00e9.<\/p>\n

1.2 El\u00e1gaz\u00f3 l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151<\/strong>
\nAz el\u00e1gaz\u00f3 kem\u00e9ny\u00edt\u0151 egy komplex makromolekula, amelynek D-gl\u00fckopiran\u00f3z \u00e1gai \u03b1-1,4 glikozidos k\u00f6t\u00e9ssel \u00e9s \u03b1-1,6 glikozidos k\u00f6t\u00e9ssel kapcsol\u00f3dnak egym\u00e1shoz.<\/p>\n

Az el\u00e1gaz\u00f3 kem\u00e9ny\u00edt\u0151 \u00e1ltal\u00e1nos szerkezete is elt\u00e9r az egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151t\u0151l, dendritikus, az el\u00e1gaz\u00f3 l\u00e1nc nem hossz\u00fa, \u00e9s \u00e1tlagosan 20-30 gl\u00fck\u00f3zcsoportot tartalmaz.<\/p>\n

Az el\u00e1gaz\u00f3 kem\u00e9ny\u00edt\u0151 er\u0151sen el\u00e1gaz\u00f3 szerkezet\u0171, r\u00f6vid line\u00e1ris, egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151l\u00e1ncokb\u00f3l \u00e1ll\u00f3 kem\u00e9ny\u00edt\u0151. Az el\u00e1gaz\u00f3 kem\u00e9ny\u00edt\u0151 molekul\u00e1ja nagyobb, mint az egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151\u00e9, relat\u00edv molekulat\u00f6mege 100000-1000000, ami 600-6000 gl\u00fck\u00f3zmarad\u00e9k polimeriz\u00e1ci\u00f3s fok\u00e1nak felel meg.<\/p>\n

El\u00e1gaz\u00f3 l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151 molekula alakja, mint a cirok t\u00fcske, kis molekul\u00e1k nagyon sok, becsl\u00e9sek szerint legal\u00e1bb t\u00f6bb mint 50, minden \u00e1g tartalmaz \u00e1tlagosan k\u00f6r\u00fclbel\u00fcl 20-30 gl\u00fck\u00f3zmaradv\u00e1nyok, minden \u00e1g is D-gl\u00fck\u00f3z \u03b1-1,4 glikozidos k\u00f6t\u00e9s a l\u00e1ncba, spir\u00e1lba g\u00f6ngy\u00f6l\u0151dik, de a molekul\u00e1ris csom\u00f3pontban \u03b1-1,6 glikozidos k\u00f6t\u00e9s, \u03b1-1,6 glikozidos k\u00f6t\u00e9s, de a molekul\u00e1ris csom\u00f3pontban \u03b1 -1,6 glikozidos k\u00f6t\u00e9s van a molekul\u00e1ris csom\u00f3pontban, \u00e9s az \u00e1gak k\u00f6z\u00f6tti t\u00e1vols\u00e1g 11-12 gl\u00fck\u00f3zmaradv\u00e1ny.<\/p>\n

A kem\u00e9ny\u00edt\u0151 tulajdons\u00e1gai<\/strong><\/p>\n

2.1 A kem\u00e9ny\u00edt\u0151 fizikai tulajdons\u00e1gai<\/strong>
\nA kem\u00e9ny\u00edt\u0151 feh\u00e9r por, \u00e1ltal\u00e1ban szerves old\u00f3szerekben nem old\u00f3dik, dimetil-szulfoxidban \u00e9s N,N'-dimetil-formamidban old\u00f3dik. A kem\u00e9ny\u00edt\u0151 er\u0151sen higroszk\u00f3pos \u00e9s szemcs\u00e9i \u00e1tereszt\u0151ek.
\nA tiszta el\u00e1gaz\u00f3 l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151 hideg v\u00edzben old\u00f3dik, m\u00edg az egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151 hideg v\u00edzben nem old\u00f3dik, \u00e9s a term\u00e9szetes kem\u00e9ny\u00edt\u0151 is teljesen oldhatatlan hideg v\u00edzben.<\/strong><\/p>\n

2.1.1 A kem\u00e9ny\u00edt\u0151 paszt\u0151r\u00f6z\u00e9se<\/strong>
\nA kem\u00e9ny\u00edt\u0151 szobah\u0151m\u00e9rs\u00e9kleten v\u00edzben nem old\u00f3dik, de ha a v\u00edz h\u0151m\u00e9rs\u00e9klete 53 \u2103 f\u00f6l\u00e9 emelkedik, fizikai tulajdons\u00e1gai nyilv\u00e1nval\u00f3an megv\u00e1ltoznak. A kem\u00e9ny\u00edt\u0151 old\u00f3d\u00e1si \u00e9s hasad\u00e1si tulajdons\u00e1ga, mint ez a kem\u00e9ny\u00edt\u0151, hogy magas h\u0151m\u00e9rs\u00e9kleten egys\u00e9ges pasztaoldatot k\u00e9pezzen. a kem\u00e9ny\u00edt\u0151 dextriniz\u00e1ci\u00f3j\u00e1nak nevezik.<\/strong>.<\/p>\n

A kem\u00e9ny\u00edt\u0151 paszt\u00e1z\u00e1sa h\u00e1rom szakaszra oszthat\u00f3: reverzibilis v\u00edzfelv\u00e9teli szakasz; irreverzibilis v\u00edzfelv\u00e9teli szakasz; kem\u00e9ny\u00edt\u0151szemcs\u00e9k sz\u00e9tes\u00e9si szakasza.<\/p>\n

A k\u00fcl\u00f6nb\u00f6z\u0151 kem\u00e9ny\u00edt\u0151 paszt\u00e1z\u00e1si h\u0151m\u00e9rs\u00e9klet elt\u00e9r\u0151, m\u00e9g akkor is, ha ugyanaz a kem\u00e9ny\u00edt\u0151 a szemcs\u00e9k k\u00fcl\u00f6nb\u00f6z\u0151 m\u00e9rete miatt, a paszta h\u0151m\u00e9rs\u00e9klete nem konzisztens, a paszta kezdet\u00e9nek h\u0151m\u00e9rs\u00e9klete \u00e9s a paszta befejez\u00e9s\u00e9nek h\u0151m\u00e9rs\u00e9klete \u00e1ltal\u00e1nosan haszn\u00e1lhat\u00f3 a kem\u00e9ny\u00edt\u0151 paszt\u00e1z\u00e1s h\u0151m\u00e9rs\u00e9klet\u00e9nek jelz\u00e9s\u00e9re.<\/p>\n

Sok esetben a kem\u00e9ny\u00edt\u0151 egy\u00fctt \u00e9l cukorral, feh\u00e9rj\u00e9vel, zs\u00edrsavakkal \u00e9s v\u00edzzel. A kem\u00e9ny\u00edt\u0151paszt\u00e1z\u00e1s, a kem\u00e9ny\u00edt\u0151oldat viszkozit\u00e1sa, valamint a kem\u00e9ny\u00edt\u0151 \u00e9s a g\u00e9l jellege nemcsak a h\u0151m\u00e9rs\u00e9klett\u0151l, hanem az egy\u00fcttesen jelenl\u00e9v\u0151 egy\u00e9b kombin\u00e1ci\u00f3k t\u00edpus\u00e1t\u00f3l \u00e9s mennyis\u00e9g\u00e9t\u0151l is f\u00fcgg.<\/p>\n

2.1.2 A kem\u00e9ny\u00edt\u0151 \u00f6reged\u00e9se<\/strong>
\nHa a paszt\u00e1zott \u03b1-kem\u00e9ny\u00edt\u0151t szobah\u0151m\u00e9rs\u00e9kleten vagy az alatt hagyj\u00e1k, \u00e1tl\u00e1tszatlann\u00e1 v\u00e1lik, vagy ak\u00e1r csapad\u00e9kk\u00e1 is koagul\u00e1l\u00f3dik, az \u00f6reged\u00e9snek nevezett jelens\u00e9g<\/strong>.<\/p>\n

A kem\u00e9ny\u00edt\u0151 \u00f6reg\u00edt\u00e9s\u00e9nek l\u00e9nyege, hogy a paszt\u0151r\u00f6z\u00f6tt kem\u00e9ny\u00edt\u0151molekul\u00e1k automatikusan \u00fajra egym\u00e1s ut\u00e1n rendez\u0151dnek, \u00e9s az oldhatatlan kem\u00e9ny\u00edt\u0151molekul\u00e1kb\u00f3l kompakt, er\u0151sen krist\u00e1lyosodott micell\u00e1kat k\u00e9peznek.<\/p>\n

Az \u00f6reged\u00e9s ut\u00e1n a kem\u00e9ny\u00edt\u0151<\/strong> elveszti v\u00edz ir\u00e1nti affinit\u00e1s\u00e1t, \u00e9s az amil\u00e1z nehezen hidroliz\u00e1lja, \u00edgy nem k\u00f6nnyen em\u00e9szthet\u0151 \u00e9s sz\u00edv\u00f3dik fel az emberi szervezetben.<\/strong><\/p>\n

A kem\u00e9ny\u00edt\u0151 \u00f6reged\u00e9s\u00e9nek ellen\u0151rz\u00e9se nagy jelent\u0151s\u00e9ggel b\u00edr az \u00e9lelmiszeriparban. Az \u00f6reged\u00e9si folyamat a paszt\u00e1z\u00e1s ford\u00edtott folyamat\u00e1nak tekinthet\u0151, de az \u00f6reg\u00edt\u00e9ssel a kem\u00e9ny\u00edt\u0151 nem k\u00e9pes teljesen vissza\u00e1ll\u00edtani a nyers kem\u00e9ny\u00edt\u0151 szerkezeti \u00e1llapot\u00e1t, \u00e9s az \u00f6reged\u0151 kem\u00e9ny\u00edt\u0151 krist\u00e1lyosod\u00e1si foka alacsonyabb, mint a nyers kem\u00e9ny\u00edt\u0151\u00e9.<\/p>\n

A k\u00fcl\u00f6nb\u00f6z\u0151 kem\u00e9ny\u00edt\u0151forr\u00e1sok, az \u00f6reged\u00e9s nem azonos neh\u00e9zs\u00e9gi fok\u00fa, ez a kem\u00e9ny\u00edt\u0151 \u00f6reged\u00e9s\u00e9nek \u00e9s az egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151 \u00e9s az el\u00e1gaz\u00f3 l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151 ar\u00e1ny\u00e1nak k\u00f6sz\u00f6nhet\u0151, \u00e1ltal\u00e1ban az egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151 k\u00f6nnyebben \u00f6regszik, mint az el\u00e1gaz\u00f3 l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151, min\u00e9l t\u00f6bb egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151, ann\u00e1l gyorsabb az el\u00e1gaz\u00f3 l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151 \u00f6reged\u00e9se szinte v\u00e1ltozatlan.<\/p>\n

Az \u00f6reged\u00e9s \u00e9s a kem\u00e9ny\u00edt\u0151 v\u00edztartalma szorosan \u00f6sszef\u00fcgg, a kem\u00e9ny\u00edt\u0151 30% -60% v\u00edztartalma k\u00f6nnyen \u00f6regszik, kevesebb, mint 10% vagy nagysz\u00e1m\u00fa v\u00edzben l\u00e9v\u0151 kem\u00e9ny\u00edt\u0151 nem k\u00f6nnyen \u00f6regszik; az optim\u00e1lis h\u0151m\u00e9rs\u00e9klet 2-4 \u00b0 C k\u00f6z\u00f6tti \u00f6reged\u00e9si hat\u00e1sa, nagyobb, mint 60 \u00b0 C vagy kevesebb, mint -20 \u00b0 C nem fordul el\u0151; a kem\u00e9ny\u00edt\u0151 savas vagy l\u00fagos k\u00f6r\u00fclm\u00e9nyek k\u00f6z\u00f6tt nem k\u00f6nny\u0171 a kem\u00e9ny\u00edt\u0151 nem k\u00f6nnyen \u00f6regszik savas vagy l\u00fagos k\u00f6r\u00fclm\u00e9nyek k\u00f6z\u00f6tt.<\/p>\n

2.2 A kem\u00e9ny\u00edt\u0151 k\u00e9miai tulajdons\u00e1gai<\/strong>
\nA kem\u00e9ny\u00edt\u0151 h\u0151, oxid\u00e1l\u00f3szer, sav, l\u00fag, enzim \u00e9s \u00edgy tov\u00e1bb hat\u00e1s\u00e1ra bomlik, \u00e9s sokf\u00e9le boml\u00e1sterm\u00e9k keletkezik, p\u00e9ld\u00e1ul amil\u00f3z-dextrin, oxid\u00e1lt kem\u00e9ny\u00edt\u0151, savval kezelt kem\u00e9ny\u00edt\u0151, malt\u00f3z, gl\u00fck\u00f3z \u00e9s \u00edgy tov\u00e1bb.<\/p>\n

A kem\u00e9ny\u00edt\u0151molekul\u00e1k nagysz\u00e1m\u00fa hidroxilcsoporttal rendelkeznek, \u00e9s a kem\u00e9ny\u00edt\u0151molekul\u00e1k hidroxilcsoportjai a k\u00f6vetkez\u0151 reakci\u00f3kat hajthatj\u00e1k v\u00e9gre:<\/p>\n

2.2.1 Eszteriz\u00e1ci\u00f3s reakci\u00f3<\/strong>
\nA kem\u00e9ny\u00edt\u0151 \u00e9szteres\u00edt\u00e9si reakci\u00f3ja felhaszn\u00e1lhat\u00f3 szulf\u00e1t\u00e9szter, foszf\u00e1t\u00e9szter, acet\u00e1t\u00e9szter, kem\u00e9ny\u00edt\u0151-xant\u00e1t\u00e9szter stb. el\u0151\u00e1ll\u00edt\u00e1s\u00e1ra.<\/p>\n

2.2.2 \u00c9teres\u00edt\u00e9si reakci\u00f3<\/strong>
\nA kem\u00e9ny\u00edt\u0151 \u00e9teres\u00edt\u00e9si reakci\u00f3ja felhaszn\u00e1lhat\u00f3 karboximetil-kem\u00e9ny\u00edt\u0151, hidroxietil-kem\u00e9ny\u00edt\u0151, hidroxipropil-kem\u00e9ny\u00edt\u0151, kem\u00e9ny\u00edt\u0151-akril\u00e9ter stb. el\u0151\u00e1ll\u00edt\u00e1s\u00e1ra.<\/p>\n

2.2.3 Egy\u00e9b reakci\u00f3k<\/strong>
\nA kem\u00e9ny\u00edt\u0151 t\u00f6bbfunkci\u00f3s vegy\u00fcletekkel keresztk\u00f6t\u00e9si reakci\u00f3ba l\u00e9phet, \u00e9s sz\u00e1mos monomerrel oltva \u00e9s kopolimeriz\u00e1lva oltott vegy\u00fcletek el\u0151\u00e1ll\u00edt\u00e1s\u00e1ra alkalmas; a kem\u00e9ny\u00edt\u0151 hidroliz\u00e1lhat\u00f3 is; tov\u00e1bb\u00e1 a kem\u00e9ny\u00edt\u0151-hidroxil felhaszn\u00e1lhat\u00f3 k\u00fcl\u00f6nf\u00e9le kem\u00e9ny\u00edt\u0151sz\u00e1rmaz\u00e9kok el\u0151\u00e1ll\u00edt\u00e1s\u00e1ra.<\/p>\n

2.3 A kem\u00e9ny\u00edt\u0151 egy\u00e9b tulajdons\u00e1gai<\/strong><\/p>\n

2.3.1 Szemcs\u00e9s tulajdons\u00e1gok<\/strong><\/p>\n

A kem\u00e9ny\u00edt\u0151 szemcs\u00e9s tulajdons\u00e1gai k\u00f6z\u00e9 tartozik az adszorpci\u00f3 koh\u00e9zi\u00f3s \u00e1llapotban, a koh\u00e9zi\u00f3, a higroszk\u00f3poss\u00e1g, az \u00fajra nedves\u00edthet\u0151s\u00e9g stb.<\/p>\n

2.3.2 Paszta vagy iszap tulajdons\u00e1gai<\/strong>
\nA kem\u00e9ny\u00edt\u0151 viszkozit\u00e1s\u00e1nak v\u00e1ltoz\u00e1sa meleg\u00edt\u00e9s vagy h\u0171t\u00e9s sor\u00e1n, bele\u00e9rtve a paszta viszkozit\u00e1s\u00e1nak stabilit\u00e1s\u00e1t, a v\u00edzvisszatart\u00e1st, a koagul\u00e1ci\u00f3t, valamint a kolloid vagy emulge\u00e1l\u00e1s v\u00e9delm\u00e9t alacsony h\u0151m\u00e9rs\u00e9kleten t\u00f6rt\u00e9n\u0151 t\u00e1rol\u00e1s, illetve fagyaszt\u00e1s \u00e9s felolvaszt\u00e1s sor\u00e1n.<\/p>\n

2.3.3 A film tulajdons\u00e1gai<\/strong>
\nA kem\u00e9ny\u00edt\u0151film tulajdons\u00e1gai k\u00f6z\u00e9 tartozik els\u0151sorban a hideg vagy meleg v\u00edzben val\u00f3 oldhat\u00f3s\u00e1g, a higroszk\u00f3poss\u00e1g, az \u00e1tereszt\u0151k\u00e9pess\u00e9g, a plaszticit\u00e1s, a rugalmass\u00e1g \u00e9s a sz\u00edv\u00f3ss\u00e1g. \u00c1ltal\u00e1noss\u00e1gban elmondhat\u00f3, hogy az egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151 kiv\u00e1l\u00f3 filmk\u00e9pz\u0151 tulajdons\u00e1ggal \u00e9s filmszil\u00e1rds\u00e1ggal, az el\u00e1gaz\u00f3 l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151 pedig jobb tapad\u00e1ssal rendelkezik.<\/p>","protected":false},"excerpt":{"rendered":"

Starch is a long chain of molecules connected to glucose, the general formula of starch is (C6H10O5)n, hydrolyzed to the disaccharide stage for maltose, and completely hydrolyzed to get glucose. Starch is a nutrient stored in the plant body, widely present in many plant seeds, roots, stems and other tissues, of which rice contains 62% […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\nWhat is starch as a food thickener? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/hu\/amylum-c6h10o5\/\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is starch as a food thickener? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Starch is a long chain of molecules connected to glucose, the general formula of starch is (C6H10O5)n, hydrolyzed to the disaccharide stage for maltose, and completely hydrolyzed to get glucose. Starch is a nutrient stored in the plant body, widely present in many plant seeds, roots, stems and other tissues, of which rice contains 62% […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/longchangextracts.com\/hu\/amylum-c6h10o5\/\" \/>\n<meta property=\"og:site_name\" content=\"China Chemical Manufacturer\" \/>\n<meta property=\"article:published_time\" content=\"2024-08-23T07:56:42+00:00\" \/>\n<meta name=\"author\" content=\"Mrzhao\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Szerz\u0151:\" \/>\n\t<meta name=\"twitter:data1\" content=\"Mrzhao\" \/>\n\t<meta name=\"twitter:label2\" content=\"Becs\u00fclt olvas\u00e1si id\u0151\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 perc\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/longchangextracts.com\/amylum-c6h10o5\/\",\"url\":\"https:\/\/longchangextracts.com\/amylum-c6h10o5\/\",\"name\":\"What is starch as a food thickener? - China Chemical Manufacturer\",\"isPartOf\":{\"@id\":\"https:\/\/longchangextracts.com\/#website\"},\"datePublished\":\"2024-08-23T07:56:42+00:00\",\"dateModified\":\"2024-08-23T07:56:42+00:00\",\"author\":{\"@id\":\"https:\/\/longchangextracts.com\/#\/schema\/person\/80f128fa4967f2080f7577af46a2bfb3\"},\"breadcrumb\":{\"@id\":\"https:\/\/longchangextracts.com\/amylum-c6h10o5\/#breadcrumb\"},\"inLanguage\":\"hu\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/longchangextracts.com\/amylum-c6h10o5\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/longchangextracts.com\/amylum-c6h10o5\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/longchangextracts.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"What is starch as a food thickener?\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/longchangextracts.com\/#website\",\"url\":\"https:\/\/longchangextracts.com\/\",\"name\":\"China Chemical Manufacturer\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/longchangextracts.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"hu\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/longchangextracts.com\/#\/schema\/person\/80f128fa4967f2080f7577af46a2bfb3\",\"name\":\"Mrzhao\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"hu\",\"@id\":\"https:\/\/longchangextracts.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/5b7d172a0978697481379e6a4a769a17?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/5b7d172a0978697481379e6a4a769a17?s=96&d=mm&r=g\",\"caption\":\"Mrzhao\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Mi az a kem\u00e9ny\u00edt\u0151, mint \u00e9lelmiszer-s\u0171r\u00edt\u0151anyag? - K\u00edna Vegyi Gy\u00e1rt\u00f3","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/longchangextracts.com\/hu\/amylum-c6h10o5\/","og_locale":"hu_HU","og_type":"article","og_title":"What is starch as a food thickener? - China Chemical Manufacturer","og_description":"Starch is a long chain of molecules connected to glucose, the general formula of starch is (C6H10O5)n, hydrolyzed to the disaccharide stage for maltose, and completely hydrolyzed to get glucose. 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