標準號：IS 4287-1992
發布日期：1992/4/1 12:00:00
實施日期：1999/12/31 12:00:00
適用范圍：This International Standard defines the terms most frequently used in industries concerned with starch, including derivatives and by-products.These terms have been grouped according to the classification shown below :CLASSIFICATION1 GENERAL TERMS2 SOURCE MATERIALS3 TECHNOLOGY3.1 Industries3.2 Processes and manufacturing terms3.3 Auxiliary materials4 PRODUCTS4.1 Native starches 42 Modified starches4.3 Hydrolysis products4.4 Other products5 ANALYTICAL TERMS1 GENERAL TERMS1.1 starch : Carbohydrate occurring in granular form in the organs of certain plants, and corresponding to a polymer composed almost exclusively of anhydro a-D-glucose units.NOTE — In the industrial and commercial language of certain countries (French-speaking countries for example) :a) the term amidon is in practice reserved for starch extracted from cereal grains;b) starch extracted from plants other than cereals is generally known as non-canal starch.1.2 amylose :a) Polysaccharide constituent of starch, the macromolecules of which have a predominantly linear structure.b) Industrial product consisting essentially of amylose which can be obtained by fractionation of a starch solution.1.3 amylolysis : Depolymerization of the starch macromolecule.1.4 amylopectin:a) Polysaccharide constituent of starch, the macromolecules of whkJh have a branched structure.b) Industrial product consisting essentially of amylopectin which can be obtained by fractionation of a starch solution.1.5 O-glucose : Aldose of the molecular formula C6H12O6, of which several anomers exist, for example a-D-glucose and β-D-glucose.1 ? starch paste : The viscous mass resulting from the swelling and the colloidal dispersion of starch in an aqueous medium (in the presence or absence of chemical reagents, at normal or elevated temperatures).1.7 gelatinization : Process involving the transformation of a starch into a starch paste.1.8 galling: Solidification of an aqueous dispersion of gelatinized starch (frequently on cooling).1.9 starch granule : The form in which starch occurs in the plant cell.1.10 maltose: Disaccharide of general formula C12H22O11, composed of two molecules of D-glucose joined b〓1,4 links, whose systematic name is 4-O-a-D-glucopyranosyl-D-gluco-pyranose.1.11 pentosans: Polymeric carbohydrates consisting almost entirely of anhydrous pentose units.1.12 starch derivatives: Generic term for alt products produced from native starch : modified starches, starch hydrolysis products.1.13 retrogradation; set-back: Gradual and irreversible insolubilization of an aqueous dispersion obtained by gelatinization of starch or its derivatives, with the formation of a precipitate or gel according to concentration.