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\n

Starch<\/span><\/h1>\n
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\n \"Starch\" <\/figure>\n <\/div>\n
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Starch is a polysaccharide and produced by photosynthesis in plant chloroplasts. It consists of numerous \u03b1-glucose units joined by glycosidic bonds. It is stocked in plant seeds, roots and underground stems widely used in food, paper, and other applications.<\/p>\n\n\n\n

Starch particles are white powder and cannot dissolve in cold water. It precipitates unless it is stirred in water because its specific gravity is about 1.6. When Starch is heated in water, depending on the origin of the starch and the type of modification, it gradually expands from about 60 \u2103. If it is kept heating, the particles are swelled to be broken and the solution gets high viscosity because starch molecules disperse in water.<\/p>\n\n\n\n

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Guar-gum derivative\uff08industrial grade, paper grade\uff09<\/h2>\n\n\n\n

Hydrolyzed guar-gum is a high-performance printing agent produced from guar-gum.
It is applied for printing with synthetic fiber.
The other guar-gum derivatives are water-soluble polymers that are modified from guar gum.
It is mainly used for enhancing of dry strength.<\/p>\n\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n\n

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Feature<\/h2>\n
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Various modifications for your application<\/h2>\n\n\n\n

Starch contains amylose and amylopectin. Amylose is a linear chain of \u03b1-D-glucose (It\u2019s called \u201d\u03b1-1,4 bonds.\u201d) while Amylopectin has a branch(It\u2019s called \u201c\u03b11-6 bonds.\u201d). The ratio and the degree of polymerization depend on the type of plants.
The molecular weight of amylose ranges from tens of thousands to millions while the molecular weight of amylopectin is from the tens of millions to 500 million. The difference appears the ease of retrogradation. Amylopectin is relatively stable. On the other hand, amylose has retrogradation easily. Starches are divided into \u201cUnderground starch\u201d and \u201cGround starch\u201d. Underground starch includes corn starch and wheat starch. Ground starch includes potato starch and tapioca starch. Underground starch has a less retrogradation compared with Ground starch because it has a lower amylose content than Ground one.<\/p>\n\n\n\n

In some cases, starch is used without any modification. But in many cases, it is modified, for example, low molecular weight, esterification, etherification, and so on.<\/p>\n\n\n\n

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