Editing Starch (section)

==Starch industry==
[[File:Corn syrup.jpg|thumb|[[Glucose syrup]]]]
[[File:Ballydugan Mill - geograph.org.uk - 199484.jpg|thumb|Starch mill at [[Ballydugan]] ([[Northern Ireland]]), built in 1792]]
[[File:West Philadela. starch works LCCN2016649106.tif|thumb|West Philadelphia Starch works at [[Philadelphia (Pennsylvania)]], 1850]]
[[File:Faultless Starch Company (5765985011).jpg|thumb|Faultless Starch Company at [[Kansas City]]]]

In addition to starchy plants consumed directly,  66 million tonnes of starch were processed industrially in 2008. By 2011, production had increased to 73 million tons.<ref>{{cite web| url = https://www.starch.eu/blog/2013/05/15/aaf-position-on-trade-and-competitiveness/| title = Starch Europe, AAF position on competitiveness, visited march 3 2019| access-date = 2019-03-03| archive-date = 2019-03-06| archive-url = https://web.archive.org/web/20190306043832/https://www.starch.eu/blog/2013/05/15/aaf-position-on-trade-and-competitiveness/| url-status = live}}</ref>

In the [[European Union|EU]] the [[Starch production|starch industry]] produced about 11 million tonnes in 2011, with around 40% being used for industrial applications and 60% for food uses,<ref name=nnfcc/> most of the latter as [[glucose syrup]]s.<ref>International Starch Institute Denmark, [http://www.starch.dk/isi/market/index.asp Starch production volume] {{Webarchive|url=https://web.archive.org/web/20210313181205/http://www.starch.dk/isi/market/index.asp |date=2021-03-13 }}</ref> In 2017 EU production was 11 million ton of which 9,4 million ton was consumed in the EU and of which 54% were starch sweeteners.<ref>{{cite web| url = https://www.starch.eu/the-european-starch-industry/| title = Starch Europe, Industry, visited march 3 2019| access-date = 2019-03-03| archive-date = 2019-03-06| archive-url = https://web.archive.org/web/20190306044012/https://www.starch.eu/the-european-starch-industry/| url-status = live}}</ref>

The [[United States of America|US]] produced about 27.5 million tons of starch in 2017, of which about 8.2 million tons was [[high fructose syrup]], 6.2 million tons was glucose syrups, and 2.5 million tons were starch products.{{clarify|reason=high fructose syrup and glucose syrup are not starch|date=March 2021}} The rest of the starch was used for producing [[ethanol]] (1.6 billion gallons).<ref>{{cite web| url = https://corn.org/wp-content/uploads/2018/04/CRA-Industry-Overview-2017.pdf| title = CRA, Industry overview 2017, visited on march 3 2019| access-date = 2019-03-03| archive-date = 2019-03-06| archive-url = https://web.archive.org/web/20190306043731/https://corn.org/wp-content/uploads/2018/04/CRA-Industry-Overview-2017.pdf| url-status = live}}</ref><ref>{{cite web| url = https://www.starch.eu/blog/2015/02/27/position-on-the-eu-us-ttip/#return-note-11608-4| title = Starch Europe, Updated position on the EU-US Transatlantic Trade and Investment Partnership, visited on march 3 2019| access-date = 2019-03-03| archive-date = 2019-03-06| archive-url = https://web.archive.org/web/20190306043701/https://www.starch.eu/blog/2015/02/27/position-on-the-eu-us-ttip/#return-note-11608-4| url-status = live}}</ref>

===Industrial processing===
The starch industry extracts and refines starches from crops by wet grinding, washing, sieving and drying. Today, the main commercial refined starches are [[cornstarch]], [[tapioca]], arrowroot,<ref>{{cite web |url=https://www.bbc.co.uk/food/arrowroot |title=Arrowroot recipes |website=BBC Food |author=Hemsley + Hemsley |access-date=13 August 2017 |archive-date=3 August 2017 |archive-url=https://web.archive.org/web/20170803191901/http://www.bbc.co.uk/food/arrowroot |url-status=live }}</ref> and wheat, rice, and [[potato starch]]es. To a lesser extent, sources of refined starch are sweet potato, sago and mung bean. To this day, starch is extracted from more than 50 types of plants.

Crude starch is processed on an industrial scale to [[maltodextrin]] and glucose syrups and fructose syrups.  These massive conversions are mediated by a variety of enzymes, which break down the starch to varying extents.  Here breakdown involves hydrolysis, i.e. cleavage of bonds between sugar subunits by the addition of water. Some sugars are isomerized. The processes have been described as occurring in two phases: liquefaction and saccharification.  The liquefaction converts starch into [[dextrin]]s.  [[Amylase]] is a key enzyme for producing dextrin. The saccharification converts dextrin into maltoses and glucose. Diverse enzymes are used in this second phase, including [[pullanase]] and other amylases.<ref>{{cite journal |doi=10.1016/S0168-1656(01)00407-2 |title=Properties and applications of starch-converting enzymes of the α-amylase family |date=2002 |last1=Van Der Maarel |first1=Marc J.E.C |last2=Van Der Veen |first2=Bart |last3=Uitdehaag |first3=Joost C.M |last4=Leemhuis |first4=Hans |last5=Dijkhuizen |first5=L. |journal=Journal of Biotechnology |volume=94 |issue=2 |pages=137–155 |pmid=11796168 |s2cid=32090939 |url=https://pure.rug.nl/ws/files/14695142/2002JBiotechnolvdMaarel.pdf }}</ref>

[[File:Stärkemehl 800 fach Polfilter.jpg|thumb|Corn starch, 800x magnified, under polarized light, showing characteristic [[extinction cross]]]]
[[File:Rice starch - microscopy.jpg|thumb|[[Rice]] starch under transmitted light microscopy. A characteristic of rice starch is that granules have an angular outline and tend to clump.]]

===Dextrinization===
If starch is subjected to dry heat, it breaks down to form [[dextrin]]s, also called "pyrodextrins" in this context. This break down process is known as dextrinization. (Pyro)dextrins are mainly yellow to brown in color and dextrinization is partially responsible for the browning of toasted bread.<ref>{{Cite book|url=https://books.google.com/books?id=hZwfAgAAQBAJ&pg=PA138|page=138|title=Introduction to Polymer Chemistry: A Biobased Approach|last=Ph.D|first=Judit E. Puskas|date=2013-11-18|publisher=DEStech Publications, Inc|isbn=9781605950303|language=en|access-date=2022-01-03|archive-date=2022-05-14|archive-url=https://web.archive.org/web/20220514073439/https://books.google.com/books?id=hZwfAgAAQBAJ&pg=PA138|url-status=live}}</ref>