■■■전분(澱粉, 녹말, starch)은 걸쭉한 당질(糖質)이고, 글루텐(gluten)은 끈적끈적한 단백질(蛋白質)이다

[석수]

전분과 글루텐은 엉키는 성질은 비슷해 보일 수 있으나 전분은 당이고, 글루텐은 단백질이란 점에서 근본적인 차이가 있다


https://m.blog.naver.com/petits_arearea/221021045411

전분의 종류에 따른 특징과 차이

전분(starch)은 걸쭉하게 하고, 글루텐(gluten)은 끈적끈적한 막을 형성한다


밀가루는 전분이 75퍼센트에 불과하며 전체 무게의 10퍼센트는 단백질을 함유하고 있는데, 이 단백질들은 주로 불용성인 글루텐 단백질들이다.

여러 시간 동안 가열해 글루텐을 떠내지 않는 한 액체속의 글루텐 단백질들은 밀가루로 만든 소스를 불투명하게 만들고 표면에 막을 형성시킨다.


전분은 당질이고, 글루텐은 보리, 호밀, 밀 등의 곡물에 존재하는 불용성 단백질의 혼합물이다

글루텐은 역사적으로 인류에게 중요한 단백질 공급원이었고 빵을 주식으로 하는 나라에는 여전히 딱딱하고 질긴 빵을 선호하는 경우가 많은데 이러한 빵은 글루텐 함유량이 높은 경향이 있다. 글루텐은 소화가 되면 약 33개 아미노산으로 분해되어 우리 몸에 유용하게 이용될 수 있다.



starch noun [U] (FOOD)

 

a white substance that exists in large amounts in potatoes and particular grains such as rice:

Corn starch is used as a thickener in stews.



starch noun [U] (CLOTH)

 

a white substance from potatoes and particular grains, used to make cloth stiff



starch

verb [ T ]
 

to make clothes stiff by washing them with starch:

She wore a starched white apron over her black dress.

starch noun (FOOD)

 

[ C/U ]   BIOLOGY

a substance that exists in large amounts in many plants

 

[ C/U ]

Starches are foods containing a large amount of starch, such as potatoes, rice, bread, pasta, and cereal.

starch noun (CHEMICAL)

 

[ U ]

a chemical that is used to make cloth stiff


starch verb [T] 
(ADD CHEMICAL)

 

to add starch to cloth to make it stiff:

I starch all my dress shirts.



starch

The starches differ between varieties and affect the products.


Hilum can be seen in the centre of the cross, and it is the characteristic for all starched.


The uses of starches are deter mined by their physical and chemical characteristics, which also vary between varieties.



The students gain too much energy from protein, and not enough from carbohydrates (sugars and starches).



During the filling phase all plant resources contribute toward a steady rate of starch accumulation in the starch storage unit.

The cholesterol and pectin were incorporated into the standard diet to substitute for an equal amount of starch.


However, a single molecule of starch, consisting of many glucose units joined together, has the same osmotic effect as a single isolated glucose molecule.


The soluble starch shows a blue colour in the presence of iodine.



Plants contained little starch but large quantities of sucrose were found, mainly located in the trunk.



They sell 80 % of the production to the sour starch rallander'as for income generation.


However, rice is able to convert sucrose to starch at high temperature and humidity.


The size of the endosperm that contains essential protein, starch and other nutrients is an important criterion for crop breeding programmes.


Therefore, most work has been performed on isolated aleurone layers (in which the starch is removed) and protoplasts (aleurone cells lacking the cell wall).


In addition to starch and protein, the starchy endosperm is a repository for nucleic acids and micronutrients.