The Scientific Names for Starch
Scientifically, starch is known by several names that describe its chemical structure. The most accurate scientific term is polysaccharide. A polysaccharide is a large molecule made of many smaller sugar units, and starch is specifically made of glucose units linked together. When broken down into its two components, starch is composed of amylose and amylopectin.
- Polysaccharide: This is a broad category of carbohydrates, but as a polymeric carbohydrate consisting of numerous glucose units, starch fits this description perfectly.
- Homopolysaccharide: Sometimes, starch is referred to more specifically as a homopolysaccharide because it is made of just one type of sugar unit (glucose), unlike heteropolysaccharides which contain different types.
- Amylum: This term, derived from Greek, means "not milled" and is another proper name for starch, particularly in older texts. The family of enzymes that break down starch are therefore called amylases.
Starch Based on Source and Use
Beyond its chemical makeup, starch is often named according to its botanical source or its specific culinary or industrial application. The type of starch can influence its properties, such as thickening power, gelatinization temperature, and flavor.
Common Sources of Starch:
- Cornstarch (or Maize Starch): Extracted from corn kernels, this is a common thickening agent used in cooking and baking worldwide.
- Potato Starch: This starch is extracted from potatoes and is known for creating very clear, thick sauces.
- Tapioca Starch (or Cassava Starch): Extracted from the cassava root, this is another popular thickening agent.
- Arrowroot: Derived from the roots of the arrowroot plant, it is used similarly to cornstarch but leaves a clearer finish.
- Rice Starch: Obtained from rice, this starch has very small granules and is often used in baby foods and baked goods.
Modified and Processed Starches:
In food science and industry, starches are often modified to enhance their functional properties. These modified starches have a variety of specific names based on their treatment and application.
- Maltodextrin: A lightly hydrolyzed starch product used as a filler or thickener.
- Dextrin: A product of heat or acid treatment of starch, often used as an adhesive or in baking.
- Resistant Starch: A type of starch that resists digestion in the small intestine, acting like dietary fiber.
Comparison of Starch-Related Carbohydrates
To better understand what starch is, it's helpful to compare it with related carbohydrates. The following table contrasts starch with two other common carbohydrates:
| Feature | Starch | Glycogen | Cellulose |
|---|---|---|---|
| Primary Function | Energy storage in plants | Energy storage in animals (including humans) | Structural component in plants (cell walls) |
| Molecular Structure | Consists of amylose (linear) and amylopectin (branched) chains | Highly branched polymer of glucose units | Linear, unbranched chain of glucose units |
| Digestibility | Digestible by humans with enzymes like amylase | Easily broken down by animals for quick energy | Not digestible by humans (functions as fiber) |
| Common Name | Complex carbohydrate | Animal starch | Fiber |
The Role of Starch in Food and Biology
In the food industry, starch's ability to thicken, bind, and stabilize makes it a crucial ingredient. You can find it in everything from soups and sauces to baked goods and candies. Its chemical conversion to simpler sugars is also the basis for producing corn syrup and other sweeteners. In biology, starch's function as an energy storage molecule is vital for plants. Plants synthesize glucose during photosynthesis and store the excess as starch granules for later use, especially during periods of low light or dormancy. When needed, the plant breaks down the starch back into glucose for energy.
Conclusion: Multiple Monikers for a Multifunctional Molecule
What's another name for starch? The answer is more complex than a single word. From the technical term polysaccharide to the historical name amylum, and common household versions like cornstarch, this versatile molecule goes by many names depending on context. Recognizing these different names provides a deeper understanding of starch's role in chemistry, nutrition, and food production, proving that a single substance can have many different identities.
