This document provides information about starch, including its biological and geographical sources, production process, description, chemical constituents, identification, uses, and adulterants. Starch is obtained from grains such as maize, rice, wheat, and tubers like potato. It is produced commercially in tropical and subtropical countries including India. The production process involves washing, grinding, sieving, dewatering, and drying. Starch is a white powder that is odorless and mucilaginous. Under the microscope, starch granules from different sources have distinct sizes and shapes. Chemically, starch contains amylose and amylopectin. Its gelatinizing property can be demonstrated by boiling with water. Starch has various uses

1. Prepare by : Milan Chovatiya
B.Pharm Sem -3
Guide by: Mrs. Pooja Khanpara
APIP, Jamnagar

2.  Synonym
 Biological source
 Geographical source
 Preparation of Starch
 Description of starch
 Chemical constituents
 Identification
 Uses
 Adulterants

3.  Synonyms : Amylum
 Biological source :
 Consists of polysaccharides granules
obtained from grains of maize (Zea mays
L.)Rice(Oryza savita) or wheat (Triticum
aestivum L.)
 Family :
Gramineae or from tubers of potato (Solanum
tuberosum L.),family solanaceae.

4.  Most of tropical as well as , subtropical
countries prepare starch commercially.
India.

5.  Depending upon the raw material to be used
for processing or type of starch to be
produced.
 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

6.  Potato starch : 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.
 Rice starch : Broken pieces of rice soaked in
water with the sodium hydroxide 0.5% solution.
• Crushed, centrifugation , dried.
 Pulverised and packed.

7.  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.

8.  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.

9.  Starch occurs as fine powder or irregular,
angular masses.
 Colour : Rice starch - white ,
wheat - cream and potato - slightly
yellowish.
 Odour : Odourless
 Taste Mucilaginous
 Size and shape : Different
types as under:

10. 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.
2. 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.

11. 3. Maize starch : Polyhedral or rounded, 5
to 31 μ in diameter, with distinct cavity in
center, and 2 to5 rays cleft.
4. 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.
• Starch is insoluble in water and alcohol.

12.  That contain two polysaccharides viz.
(i) amylose (β – amylose ) and
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.

13.  1. Boil 1 g of starch with 15 ml of
water and cool. The translucent
viscous jelly is produced.
 2. The above jelly turns deep blue
by the addition of solution of iodine.
The blue colour disappears on
warming and reappears on cooling.

14.  Used as a nutritive, demulcent, protective
and as an absorbent.
 Used in the preparation of dusting talcum
powder for application over the skin.
 As antidote in iodine poisoning, as a
disintegrating agent in pills and tablets, and
as diluent in dry extracts of crude drug.
 It is a diagnostic aid in the identification of
crude drugs.

15.  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.
 Starch is industrially used for the
sizing of paper and cloth.

16.  Tapioca starch or Cassava or Brazilian
arrowroot- This starch is obtained
from Manihot
esculenta (Euphorbiaceae) and is
used as substitute for starch.