it is used for the Students of II.pharm D AND II.B.PHARM STUDENTS

1. STARCH
STARCH RICE STARCH WHEAT
STARCH MAIZE STARCH POTATO

2. STARCH
• Synonyms : Amylum
• Biological source: It Consists of
polysaccharides granules obtained from
• Grains of maize (Zea mays L.)
Family : Gramineae

3. Rice(Oryza savita)
Family : Gramineae

4. STARCH -Wheat
• Wheat -Triticum aestivum L.
• Family : Gramineae

5. STARCH POTATO
• From tubers of potato (Solanum tuberosum L.)
• Family solanaceae.

6. GEOGRAPHICAL SOURCE
• Most of tropical as well as, subtropical
countries prepare starch commercially. India.
• Depending upon the raw material to be used
for processing or type of starch to be
produced.

7. Different processes
• Are used for commercial manufacture of starch
• 1. Washing and softening are involved
• 2. Grinding and sieving
• 3. Tabling or centrifugation
• 4. De-watering and drying of starch
• 5. The recovery of by-products

8. Preparation of starch Potato and Rice
• Potatoes are washed, crushed or
cut and converted to a slurry
filtered.
• Milky slurry containing starch is
purified by centrifugation ,
washed , dried and sent to the
market.

9. Preparation of Rice starch
• Broken pieces of rice soaked in water with the
sodium hydroxide 0.5% solution.
• Crushed, centrifugation , dried. Pulverized and
packed.

10. Preparation of Maize and corn starch
• Grains are washed , softened , sulphur
dioxide is passes to prevent
fermentation, milling.
• The germs (embryo) are separated.
• Antibiotics like penicillin, germs oil (
corn oil) are produced as by-products.
• Sieving, washing are done.
• The starch being heavier, dried in dryer
and starch is prepared.

11. Preparation of Wheat starch
• Wheat flour is dough
,kept for a time, threshed
or grind on grooved
rollers, with watering
shaking to take out starch,
dried and packed.

12. Morphological characters
• Starch occurs as fine powder or irregular, angular masses.
• Colour :
• Rice starch - white
• wheat - cream and
• potato - slightly yellowish.
• Odour : Odourless
• Taste: Mucilaginous

13. Size and shape
• Different types as under:
• 1. Rice starch :
• The granules are
• (i) simple – polyhedral, 2-12 micron in diameter.
• (ii) compound granules are ovoid, 12 to 30 μ × 7
to 12 μ in size, with 2 to 150 component

14. Size and shape

15. Wheat starch
• Simple, lenticular , circular or oval in shape,
• 5 to 50 μ in diameter.
• The granules contain hilum at the centre and
the concentric faintly marked straiations .
• Rarely compound granules with 2-4
components.

16. Maize starch
• Polyhedral or rounded, 5 to 31 μ in diameter,
with distinct cavity in center, and 2 to5 rays
cleft.

17. Potato starch
• Simple granules. Sub- spherical, flattend.
• Irregularly avoid in shape. 30 to 100 μ in size.
• Hilum is present near narrower red with well
marked concentric striations.

18. Chemical constituents
• Starch is insoluble in water and alcohol.
• That contain two polysaccharides viz.
• (i) amylose (β – amylose ) and
• (ii) amylopectin (α – amylose ) in the proportion of 1:2.
• Amylose is water soluble while amylopectin is water insoluble.
• Swell in water
• Responsible for the gelatinising property of starch.

19. AMYLOPECTINE AMYLOSE

20. Chemical tests
• 1. Boil 1 g of starch with 15 ml of water and
cool.
• Observation: The translucent viscous jelly is
produced.

21. Chemical tests
• 2. The above jelly turns deep blue by the
addition of solution of iodine.
• Observation :The blue colour disappears on
warming and reappears on cooling.

22. Uses of starch
• Used as a nutritive.
• Demulcent.
• Protective
• An absorbent.
• Used in the preparation of dusting talcum powder
for application over the skin.

23. Uses of starch
• As antidote in iodine poisoning.
• As a disintegrating agent in pills
and tablets.
• As diluent in dry extracts of crude
drug.
• It is a diagnostic aid in the
identification of crude drugs.

24. Uses of starch
• Glycerin of starch is used as an
emollient and as a base for
suppositories.
• Also a starting material for the
commercial manufacture of liquid
glucose, dextrose and dextrin.

25. Uses of starch
• Starch is industrially used for the
sizing of paper and cloth.
• Tapioca starch or Cassava or Brazilian
arrowroot- This starch is obtained
from Manihot esculenta
(Euphorbiaceae) and is used as
substitute for starch