Glossary term


Natural polymer (carbohydrate) consisting of amylose and amylopectin, gained from maize, potatoes, wheat, tapioca etc. When glucose is connected to polymer chains in definite way the result (product) is called starch. Each molecule is based on 300 -12000-glucose units. Depending on the connection, there are two types amylose and amylopectin known. [bM 05/09]