translate in persian :The structure and composition of starch are responsible for both its physical and chemical properties. The ratio of amylose to amylopectin and the overall structure of starch varies based on the botanical sources, growing climate conditions, geographic location for cultivation and soil type [17]. Starch has A, B and C crystal structures, which is a function of its origin. In general, it has a small granule size and comes in various shapes based on the source [6]. The granule is composed of anhydroglucose units linked by α-1,4 glycosidic bonds to form amylose and amylopectin polymer entities. Amylose is a linear polymer with α-1,4 glycosidic bonds linking the anhydroglucose units with an average molecular weight of 1 × 106 g/mol. It accounts for the amorphous structure in the starch granule. Amylopectin, on the other hand, has a higher molecular weight averaging about 1 × 108 g/mol and linked by short α-1,4 glycosidic bonds with high branching at the α-1,6 positions that account for the crystallinity in starch [6], [23]. The branching of amylopectin polymer creates double helix of approximately 5 nm length in the starch granule that aligns in the crystalline region [24]. The crystalline region is represented by double helices as shown in Fig. 1. X-ray diffraction of the macroscopic view of starch under illuminated light showed a positive birefringence indicated by a maltese cross, demonstrating an arrangement of the macromolecular units represented by a helix in the starch morphology, which disappears upon disruption of the starch granule [8]. This interchanging arrangement of amorphous and crystalline lamellae in the starch granule is responsible for the semi-crystalline nature of starch with a crystallinity ranging from 20 to 45% [24]. Another important component found in starch is phosphorus, a non-carbohydrate component. Phosphorus exists as monoesters of phosphate and phospholipids. Its presence in the starch granule influences the gel strength, lucidity and solubility depending on the macro-polymer with which it bonds [6].
Question
translate in persian :The structure and composition of starch are responsible for both its physical and chemical properties. The ratio of amylose to amylopectin and the overall structure of starch varies based on the botanical sources, growing climate conditions, geographic location for cultivation and soil type [17]. Starch has A, B and C crystal structures, which is a function of its origin. In general, it has a small granule size and comes in various shapes based on the source [6]. The granule is composed of anhydroglucose units linked by α-1,4 glycosidic bonds to form amylose and amylopectin polymer entities. Amylose is a linear polymer with α-1,4 glycosidic bonds linking the anhydroglucose units with an average molecular weight of 1 × 106 g/mol. It accounts for the amorphous structure in the starch granule. Amylopectin, on the other hand, has a higher molecular weight averaging about 1 × 108 g/mol and linked by short α-1,4 glycosidic bonds with high branching at the α-1,6 positions that account for the crystallinity in starch [6], [23]. The branching of amylopectin polymer creates double helix of approximately 5 nm length in the starch granule that aligns in the crystalline region [24]. The crystalline region is represented by double helices as shown in Fig. 1.
X-ray diffraction of the macroscopic view of starch under illuminated light showed a positive birefringence indicated by a maltese cross, demonstrating an arrangement of the macromolecular units represented by a helix in the starch morphology, which disappears upon disruption of the starch granule [8]. This interchanging arrangement of amorphous and crystalline lamellae in the starch granule is responsible for the semi-crystalline nature of starch with a crystallinity ranging from 20 to 45% [24].
Another important component found in starch is phosphorus, a non-carbohydrate component. Phosphorus exists as monoesters of phosphate and phospholipids. Its presence in the starch granule influences the gel strength, lucidity and solubility depending on the macro-polymer with which it bonds [6].
Solution
ساختار و ترکیب نشاسته مسئول خصوصیات فیزیکی و شیمیایی آن است. نسبت آمیلوز به آمیلوپکتین و ساختار کلی نشاسته بر اساس منابع گیاهی، شرایط آب و هوایی رشد، مکان جغرافیایی برای کشت و نوع خاک متفاوت است [17]. نشاسته دارای ساختارهای بلوری A، B و C است که یک تابع از منشأ آن است. به طور کلی، اندازه ذره آن کوچک است و بر اساس منبع در اشکال مختلف می آید [6]. ذره تشکیل شده از واحدهای آنهیدروگلوکز است که توسط پیوندهای گلیکوزیدی α-1,4 برای شکل دادن به نهادهای پلیمر آمیلوز و آمیلوپکتین متصل شده است. آمیلوز یک پلیمر خطی با پیوندهای گلیکوزیدی α-1,4 است که واحدهای آنهیدروگلوکز را با وزن مولکولی متوسط 1 × 106 g/mol متصل می کند. این مسئول ساختار غیرکریستالی در ذره نشاسته است. آمیلوپکتین، از سوی دیگر، دارای وزن مولکولی بیشتری است که میانگین آن حدود 1 × 108 g/mol است و توسط پیوندهای گلیکوزیدی کوتاه α-1,4 با شاخه بندی زیاد در موقعیت های α-1,6 است که برای بلوری بودن در نشاسته حساب می شود [6]، [23]. شاخه بندی پلیمر آمیلوپکتین دو حلقه دوگانه با طول تقریبی 5 نانومتر در ذره نشاسته ایجاد می کند که در منطقه بلوری تراز می شود [24]. منطقه بلوری توسط دو حلقه دوگانه نشان داده شده است که در شکل 1 نشان داده شده است.
پراش اشعه X از نمای ماکروسکوپی نشاسته تحت نور روشن نشان داد که یک بایرفرینژانس مثبت با یک صلیب مالتز نشان می دهد، که یک ترتیب از واحدهای ماکرومولکولی را نشان می دهد که توسط یک حلقه در مورفولوژی نشاسته نمایش می دهد، که با اختلال در ذره نشاسته ناپدید می شود [8]. این ترتیب متقابل از لایه های غیرکریستالی و بلوری در ذره نشاسته مسئول طبیعت نیمه بلوری نشاسته است که بلوری بودن آن از 20 تا 45٪ متغیر است [24].
یک مؤلفه مهم دیگری که در نشاسته یافت می شود فسفر است، یک مؤلفه غیر کربوهیدراتی. فسفر به عنوان مونواسترهای فسفات و فسفولیپیدها وجود دارد. حضور آن در ذره نشاسته تاثیر بر قدرت ژل، شفافیت و حلالیت دارد بسته به ماکروپلیمری که با آن پیوند می زند [6].
Similar Questions
Starch is a naturally occurring polysaccharide, primarily found in a wide variety of plants. It plays a crucial role in the human diet as a significant source of energy. Structurally, starch is composed of two types of glucose polymers, amylose and amylopectin. Amylose is a linear polymer of glucose units linked by α-1,4 glycosidic bonds, while amylopectin is a branched polymer with α-1,6 glycosidic bonds at the branch points in addition to the α-1,4 linkages. The unique structure of starch allows it to be processed into a range of derivatives with different properties and functionalities. These derivatives are produced by physical, enzymatic, or chemical modifications of the starch molecule. The modifications can alter the solubility, viscosity, gelatinization, and retrogradation properties of the starch, making it suitable for various applications in the food, pharmaceutical, and other industries. Examples of starch derivatives include modified starches, dextrins, cyclodextrins, and glucose syrups. ترجمه کن
Chemical digestion of starch
State the name of the molecule that makes up starch polymers.
Starch and glycogen are both polymers of:Answers: A. α-glucose because this is the most predominant anomer of glucose in the polysacchardesB. β-glucose because this is the most predominant glucose anomer in the polysaccharidesC. glucose1-phosphate because this is released from the polysaccharides during glycogenolysisD. sucrose because this is a disaccharide that helps forms branches in the polysaccharidesE. lactose because this is a disaccharide that helps forms branches in the polysaccharides
Glucose molecules are to starch as are to proteins.
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