This standard applies to the original starch produced from cereals, potatoes, beans and various plants without chemical treatment, as well as modified starch that has been treated by some method to change its original physical or chemical properties. GB 8887-1988 Starch Classification GB8887-1988 Standard Download Decompression Password: www.bzxz.net

National Standard of the People's Republic of China
Classification of starch
Classification of starch
GB/T8887-88
This standard applies to the original starch produced without chemical treatment using cereals, potatoes, beans and various plants as raw materials, as well as the modified starch that has been treated by a certain method to change its original physical or chemical properties. 1 Original starch
It is all kinds of starch produced without any chemical treatment and without changing the inherent physical and chemical properties of starch. Original starch can be divided into four categories: cereal starch, potato starch, bean starch and other types of starch. Original starch can be used as various slurries, additives, sizing agents, fillers, adhesives, etc., and can also be used as the raw material for various modified starches, starch sugars and starch derivatives.
1.1 Cereal starch
Starch processed from grain raw materials such as rice, corn, sorghum, and wheat. In food, it can be used as a thickener, colloid generator, moisture retainer, emulsifier, adhesive; in textiles, it can be used as a sizing agent and coating in papermaking. 1.1.1 Rice starch
1.1.1.1 Glutinous rice starch
Sticky rice starch
Glazed rice starch
1.1.2 Corn starch
White corn starch
Yellow corn starch
Wet yellow corn starch
1.1.3 Sorghum starch
1.1.4 Wheat starch
Wheat starch
Wet wheat starch
3 Barley starch
1.1.4.4 Rye starch
1.2 Potato starch
Starch processed from potatoes such as cassava, sweet potato, potato, yam, arrowroot, yam, banana, etc. can be used as food additives, fillers, adhesives, etc. 1.2.1 Cassava starch
1.2.2 Sweet potato starch
1.2.3 Potato starch
1.2.4 Jicama starch
1.2.5 Arrowroot starch
1.2.6 Chinese yam starch
1.2.7 Banana starch
1.3 Legume starch
Starch processed from mung bean, broad bean, pea, cowpea, mixed bean and other legumes can be used to make vermicelli, rice noodles and the like.
1.3.1 Mung bean starch
Fava bean starch
1.3.3 Pea starch
Cowpea starch
Mixed bean starch
1.4 Other starches
Starches processed from water chestnut starch, lotus root starch, water chestnut, acorn, lily, arrowhead mushroom, sago, etc. are mostly used in the food industry; acorn starch is mainly used as sizing agent in the textile industry. 1.4.1 Water chestnut starch
Water chestnut starch
Acorn starch
Lily starch
Sagittaria starch
Sago starch
2 By-products
Main by-products other than the original starch obtained during the processing of various starch raw materials. 2.1 Wet wheat gluten
2.2 Active dry wheat gluten
2.3 Inactive dry wheat gluten
2.4 Corn syrup or phytin
2.5 Corn germ
2.6 Corn protein powder
3 Modified starch
Original starch is processed to make the starch molecules isomerized and change its original chemical and physical properties. 3.1 Acid-treated starch
Starch obtained by partial acid hydrolysis of the original starch in a slurry state. Acid-treated starch has low viscosity and strong aging when gelatinized, is easy to saponify, and does not have the swelling properties of other starches. After aging, it has strong firmness and strong adhesion. 3.1.1 Acidified starch
3.1.2 Low viscosity starch
3.1.3 Soluble starch
3.1.4 Acid-base starch
3.2 Baked dextrins
Starch obtained by baking the original starch at a specific high temperature. It has the characteristics of strong solubility in cold water and good rewetting properties. 3.2.1 Yellow dextrin
3.2.2 White dextrin
3.2.3 Chayote dextrin
3.3 Oxidized starch
Modified starch obtained by oxidizing the original starch. It has the characteristics of low viscosity, good stability and high transparency. 3.3.1 Oxidized starch
3.3.2 Dialdehyde starch
3.4 ​​Starch esters
Modified starch in which some or all of the hydroxyl groups in the starch are esterified. It can be dissolved in cold water, has stable viscosity at low temperature, and has high transparency.
3.4.1 Starch acetate
3.4.2 Starch laurate
3.4.3 Starch phosphate
3.4.4 Monostarch phosphate
3.4.5 Starch sulfate
3.4.6 Starch nitrate
3.4.7 Distarch phosphate
3.4.8 Starch succinate
3.4.9 Starch xanthate
3.5 Starch ethers
Modified starch in which some or all of the hydroxyl groups in the starch are etherified. It is stable to the effects of acid, alkali, temperature and oxidants. It can be hydrolyzed into dextrin and sugar by the action of acid and heat, or oxidized into different products by hypochlorous acid, but the aldehyde substituents remain unchanged.
3.5.1 Propylene starch
3.5.2 Cationic starch
3.5.3 Methyl starch
3.5.4 Hydroxypropyl starch
Hydroxyalkyl starchbzxZ.net
3.5.6 Anionic starch
3.5.7 Carboxymethyl starch
3.5.8 Hydroxyethyl starch
3.5.9 Cyanoethyl starch
3.6 Cross-linked starches
Linked starch: Modified starch that uses bifunctional or multifunctional chemical reagents to form cross-links between macromolecules. It has a high gelatinization temperature and stable paste viscosity. 3.6.1 Formaldehyde cross-linked starch
3.6.2 Epichlorohydrin cross-linked starch
3.6.3 Acrolein cross-linked starch
3.6.4 Absorbent starch
3.6.5 Phosphate cross-linked starch
3.7 Graft copolymer starch
It is a graft copolymer formed by the graft copolymerization reaction of starch with acrylonitrile, acrylic acid, acrylamide, methyl methacrylate, butadiene, styrene and other synthetic polymer monomers. The biggest feature is that it has high water absorption performance and can be used as a thickener, absorbent, sizing agent, adhesive and flocculant. The copolymer produced is insoluble in water and can be used in resin or plastic.
3.7.1 Acrylonitrile graft copolymer starch
3.7.2 Polyvinyl alcohol graft copolymer starch
3.8 Physically modified starch
Uses physical methods to make starch molecules produce active free radicals. Then adds monomers of artificial synthetic polymers at a temperature of 20-30°C and in the absence of oxygen. This starch is specifically used in its applicable fields. 3.8.1 Gelatinized starch
3.8.2 Hot extruded starch
Radiation-treated starch
High-frequency-treated starch
Additional notes:
This standard was proposed by the Ministry of Commerce of the People's Republic of China. This standard was drafted by Shanghai Vegetable Company. The main drafters of this standard are Huang Xionghui, Chen Huiying, Wang Baodi and Huang Shaolai. Approved by the State Bureau of Standards on March 26, 1988
Implemented on July 1, 1988
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