Amidón

L'amidón[1] u almidón[1] ye un polisacarido propio d'as celulas vechetals muito abundant en os organos y estructuras vechetals que se fan servir de reserva como as radices, os tuberclos y as simients. A farina ye amidón en mes d'o 90 %. L'amidón representa a base d'a dieta alimenticia de gran part d'a humanidat. En realidat l'amidón ye formato por dos polisacaridos de glucosa: amilosa y amilopectina.

En l'aparato dichestivo os enzimas que descomposan l'amidón deseparando as moleculas de glucosa son as amilasas.

Etimolochía

A parola amidón provién d'o latín amidum, y en aragonés medieval presenta cualques variants almelón, almenlón, etcetera. A mes frecuent ye amellón que duró dica en o castellano d'o sieglo XVI en Aragón, que podría estar tanto una simpla variant ortografica como una variant fonetica a lo estilo de esquiruello respecto a esquiruelo.

Estructura

L'amilosa presenta as moleculas de α-D-glucosa d'una traza helicoidal. L'amilopectina las presenta d'una traza linial con abundants ramificacions.

Hidrolisi

L'amilasa hidroliza a l'amilasa y a l'amilopectina deseparando parellas de moleculas de glucosa (o disacarido maltosa), pero no desfá as ramificacions de l'amilopectina. Ye atra enzima, a glucosidasa, a que las ataca.

Referencias

  1. ↑ 1,0 1,1 (an) Diccionario aragonés-castellano-catalán. Estudio de Filología Aragonesa. Edacar num. 14. Zaragoza. Edicions Dichitals de l'Academia de l'Aragonés. ISSN 1988-8139. Octubre de 2024 (accesible vía web).

Vinclos externos

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