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Found Starch 22 times.

Displaying results 1 to 10.

1. Amylase
There are two commercially-used forms of this starch-hydrolyzing enzyme : * alpha amylase breaks the alpha-1,4-glucosidic bonds of starch to yield oligosaccharide s. Slightly different versions of this enzyme are produced by the bacteria Bacillus amyloliquefaciens, B. licheniformis, B. subtilis and the fungus Aspergillus oryzae. Alpha amylase is used to make corn syrup, beer, wallpaper removers, cold-soluble laundry starch, and digestive aids. * beta amylase has exo-alpha-1,4-glucanase activity and acts on linear alpha-1,4-linked glucans, breaking alternate bonds to form maltose. This enzyme is found in most plants but is rare in fungi and bacteria; it is the amylase produced by germinating barley, which is used in beer production.

2. Amylose
One of two types of glucose polymer s that together make up starch. (Amylopectin is the other type.) Amylose is the portion of starch that is soluble in water. The chemical structure of amylose is very similar to that of cellulose .

3. Cyclodextrin
A cyclic oligomer of alpha-D-glucopyranose. The most common cyclodextrins are alpha, beta and gamma cyclodextrin having 6,7 and 8 glucopyranose units respectively. They occur naturally in starch digests of the bacteria Bacillus Macerans. With a hydrophobic interior cavity, they can complex small hydrophobic molecules while remaining soluble in water. Potential applications include water-soluble pharmaceuticals and herbicides and pesticide s.

4. Division Pyrrophyta (fire algae)
This division is composed of marine organisms known as "fire" algae , so named because most of them are red in color. Fire algae are an important component of ocean plankton . The major class within this division is Class Dinophyceae, the dinoflagellate s. There are over 1100 species in this division. Members of Pyrrophyta are single-celled, photosynthetic organisms that move via two flagella . They store their food as starch , and their cell walls are made of cellulose . They usually reproduce asexually .

5. Farinaceous
Containing starch grains; mealy; resembling flour.

6. Fermentation
The chemical decomposition of a substance, usually a carbohydrate , due to the action of enzyme s produced by bacteria , yeast s or molds. Fermentation usually occurs in an oxygen-free environment, and typically involves the conversion of starch or sugar into ethyl alcohol .

7. Glucoamylase
An enzyme that breaks down starches and dextrins into glucose . The enzyme is produced by fungi , especially those in the Aspergillus genus.

8. Glycogen
Polysaccharide consisting of numerous monosaccharide glucoses linked together. The animal equivalent of starch.

9. Glycoside
An organic molecule with a glycosyl group (organic chemical group derived from a sugar or starch molecule) connected to it by way of an intervening oxygen atom.

10. Glycosyl group
A radical chemical group on a larger molecule, derived from a sugar or starch molecule, which is attached to the rest of the larger molecule by way of a glycosidic bond .


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