Prepare by : Milan Chovatiya

B.Pharm Sem -3
Guide by: Mrs. Pooja Khanpara
APIP, Jamnagar
 Synonym
 Biological source
 Geographical source
 Preparation of Starch
 Description of starch
 Chemical constituents
 Identification
 Uses
 Adulterants
 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.
 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.
 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
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.
 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.
 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.
 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:
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.
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.
 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.
 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.
 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.
 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.
 Tapioca starch or Cassava or Brazilian
arrowroot- This starch is obtained
from Manihot
esculenta (Euphorbiaceae) and is
used as substitute for starch.