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GB/T 12104-2022 English PDF

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GB/T 12104-2022: Terminology of starch and starch derivatives
Status: Valid

GB/T 12104: Evolution and historical versions

Standard IDContents [version]USDSTEP2[PDF] delivered inStandard Title (Description)StatusPDF
GB/T 12104-2022English819 Add to Cart 6 days [Need to translate] Terminology of starch and starch derivatives Valid GB/T 12104-2022
GB/T 12104-2009EnglishRFQ ASK 6 days [Need to translate] Starch vocabulary Obsolete GB/T 12104-2009
GB/T 12104-1989English839 Add to Cart 6 days [Need to translate] Vocabulary for starch, including derivatives and by-products Obsolete GB/T 12104-1989

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Basic data

Standard ID GB/T 12104-2022 (GB/T12104-2022)
Description (Translated English) Terminology of starch and starch derivatives
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard X11
Classification of International Standard 67.180.20
Word Count Estimation 39,376
Date of Issue 2022-10-12
Date of Implementation 2023-05-01
Older Standard (superseded by this standard) GB/T 12104-2009
Issuing agency(ies) State Administration for Market Regulation, China National Standardization Administration

GB/T 12104-2022: Terminology of starch and starch derivatives

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Terminology of starch and starch derivatives ICS 67.180.20 CCSX11 National Standards of People's Republic of China Replacing GB/T 12104-2009 Starch and its derivatives terms Released on 2022-10-12 2023-05-01 implementation State Administration for Market Regulation Released by the National Standardization Management Committee

foreword

This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part 1.Structure and Drafting Rules for Standardization Documents" drafting. This document replaces GB/T 12104-2009 "Starch Terminology". Compared with GB/T 12104-2009, except for structural adjustments and editorial changes In addition to the dynamics, the main technical changes are as follows. a) Delete the main raw material terms, some processing and production terms and other product terms (see 3.1, 4.5~4.16,.2009 edition 4.22~4.55 and 5.4); b) Deleted "pearl starch", "powdered starch", "bacterial enzyme", "fungal enzyme", "hydroxypropylated distarch phosphate", "acetylated adipate bis There are 13 terms including starch, chroma, color stability, alkali value, crude fiber, fine fiber, Brix, reducing power (see.2009 Versions 2.2, 2.3, 3.2.5, 3.2.6, 5.2.41, 5.2.42, 6.4, 6.5, 6.11, 6.13, 6.14, 6.16, and 6.17); c) Added "connecting starch", "heat damaged starch", "homopolymer", "copolymer", "dextrin", "glucose", "maltose", "fructose", "glucose residue group", "reducing end", "non-reducing end", "average chain length", "outer chain", "inner chain", "main chain", "relative molecular weight", "ring structure" "Growth ring", "semi-crystalline", "A-type crystallization", "B-type crystallization", "C-type crystallization", "V-type crystallization", "degradation", "retrogradation", "freeze-thaw stability" Properties", "initial gelatinization temperature", "intermediate gelatinization temperature", "end point gelatinization temperature", "pasting temperature", "polarized cross", "Maltese cross" and "grain Heart", "Particle Size", "Viscosity", "Brabbender Viscosity Curve", "Brabender Peak Viscosity", "RVA Viscosity Curve", "RVA Peak Viscosity Curve" Degree" and other 39 terms (see 3.4, 3.6, 3.8, 3.9, 3.17~3.20, 3.22~3.35, 3.41, 3.43, 3.63, 3.68~3.73, 3.75, 3.77, 3.82, 3.84, 3.85 and 3.87); d) Changed "native starch", "free starch", "modified starch", "starch milk", "starch derivative", "starch granule", "starch paste", "starch gel Glue", "degree of substitution", "depolymerization", "hydrolysis", "gelatinization", "gelation", "denaturation", "saccharification", "whiteness", "spots", "solubility", "gelatinization temperature", "paste 26 terms including temperature range, fineness, electrical conductivity, viscosity, Brabender viscosity, RVA viscosity, and intrinsic viscosity Definition (see 3.2, 3.3, 3.7, 3.10, 3.13~3.16, 3.36, 3.41, 3.42, 3.44, 3.45, 3.47~3.49, 3.52, 3.66, 3.67, 3.74, 3.76, 3.78, 3.83, 3.86 and 3.88, 2.1.1, 4.2, 2.1.2, 4.1, 2.6~2.8, 6.25,.2009 version 4.18, 4.19, 2.11, 2.12, 4.17, 4.21, 6.3, 6.6, 6.9, 6.31~6.35, 6.35.4~6.35.6); e) Five terms including "starch synthase", "glucose transsidase", "branching enzyme", "limit dextrinase" and "starch phosphorylase" have been added (see 4.5, 4.7, 4.15~4.17); f) Changed "α-glucosidase", "malt amylase", "isoamylase", "pullulanase", "cyclodextrin glucosyltransferase", "grape Definitions of six terms such as "glycosyltransferase" (see 4.2, 4.6, 4.10~4.13, 3.2.2, 3.2.7, 3.2.11~ 3.2.14); g) Added "Wheat A Starch", "Wheat B Starch", "Waxy Wheat Starch", "High Amylose Wheat Starch", "Barley Starch" and "Waxy Barley Starch" Starch", "Shuojiao Starch", "Banana Starch", "Duckweed Starch", "Chestnut Starch", "Quinoa Starch", "Jackfruit Starch", "Lotus Seed Starch", "Eagle Starch" Kidney bean starch", "lentil starch", "α-starch", "retrograded starch", "β-starch", "acid-thinned starch", "primary ammonium cationic starch", "secondary ammonium Salt cationic starch", "tertiary ammonium salt cationic starch", "quaternary ammonium cationic starch", "acetylated starch", "sodium starch phosphate", "starch Monoester Phosphate" "Starch Sodium Octenylsuccinate" "Aluminum Starch Octenylsuccinate" "Starch Maleate" "Sodium Starch Carboxymethyl" "Hydroxymethyl Starch Methyl Starch" "Acetylated Distarch Phosphate" "Phosphorylated Distarch Phosphate" "Hydroxypropyl Distarch Phosphate" "Acetylated Distarch Phosphate" Powdered Adipate" "Acetylated Distarch Glycerol" "Phosphorylated Distarch Glycerol" "Hydroxypropyl Distarch Glycerol" "Oxidized Hydroxypropyl Glycerol" Base starch", "acetylated oxidized starch", "oxidized acetylated starch", "resistant starch", "slow digestible starch", "fast digestible starch" "Ⅰ Type Resistant Starch", "Type II Resistant Starch", "Type III Resistant Starch", "Type IV Resistant Starch", "Type V Resistant Starch", "Resistant Dextrin" "Microsphere starch", "debranched starch", "branched starch", "moist heat treated starch", "starch syrup", "α-limit dextrin", "β-limit dextrin" "α-cyclodextrin" "β-cyclodextrin" "γ-cyclodextrin" "macrocyclodextrin" "branched cyclodextrin" "glucose syrup" "malt syrup" "fructose Syrup", "oligosaccharides", "oligosaccharides", "isomaltose", "fructooligosaccharides", "gentiooligosaccharides", "panose", "isomaltose", "psicose" 77 terms including "sugar alcohol", "sorbitol [sugar] alcohol", "maltitol" and "complex sugar [alcohol]" (see 5.10~5.13, 5.18, 5.19, 5.39, 5.41~5.48, 5.53~5.55, 5.59~5.62, 5.68, 5.74, 5.77, 5.78, 5.81, 5.86, 5.90, 5.96, 5.97, 5.98, 5.99, 5.100~5.104, 5.107~5.114, 5.116~5.120, 5.122~5.124, 5.126~5.130, 5.132~5.145); h) Change the term "distarch phosphate" to "distarch phosphate" (see 5.73, 5.2.20 of the.2009 edition); i) Changed "sago starch", "roasted dextrin", "white dextrin", "yellow dextrin", "English gum", "acid-modified starch", "soluble starch", "anion Starch", "Cationic Starch", "Oxidized Starch", "Dialdehyde Starch", "Crosslinked Starch", "Distarch Glycerol", "Acetate Starch", "Hexyl Dioxide Acid starch esters" "starch xanthate" "maleic acid starch esters" "carboxymethyl starch" "hydroxyalkyl starch" "hydroxypropyl starch" "hydroxyl Ethyl starch", "acrylamide starch", "cyanoethyl starch", "benzyl starch", "compound modified starch", "acetyl cyanoethyl starch", "B Acylated distarch phosphate" "Phosphorylated distarch phosphate" "Hydroxypropyl distarch phosphate" "Acetylated distarch adipate" "Acetylated Distarch Glycerol", "Phosphorylated Distarch Glycerol", "Hydroxypropyl Distarch Glycerol", "Porous Starch", "Resistant Starch" Definitions of 39 terms such as "fat substitute", "starch hydrolyzate", "cyclodextrin" and "maltodextrin" (see 5.39, 5.49~5.52, 5.55~5.58, 5.63~5.66, 5.68, 5.69, 5.80, 5.81, 5.85, 5.87~5.89, 5.91~5.102, 5.106, 5.107, 5.115, 5.121, 5.125 and 5.131, 5.1.31, 5.2.1~5.2.4, 5.2.6~5.2.13, 5.2.15, 5.2.16, 5.2.25, 5.2.26, 5.2.30~5.2.45, 5.2.47~5.2.49, 5.3.1~5.3.3). Please note that some contents of this document may refer to patents. The issuing agency of this document assumes no responsibility for identifying patents. This document is proposed by the China Chamber of Commerce. This document is under the jurisdiction of the National Standardization Technical Committee on Edible Starch and Starch Derivatives (SAC/TC552). This document is drafted by. Jiangnan University, Zhejiang Wufangzhai Industrial Co., Ltd., South China University of Technology, Hangzhou Prostar Starch Co., Ltd., Qinghai Weston Potato Industry Group Co., Ltd., Jiangsu Yuechen Biotechnology Co., Ltd., and China Chamber of Commerce. The main drafters of this document. Gu Zhengbiao, Hong Yan, Chen Zhaogui, Chen Ling, Wang Xiaofen, Wu Juncai, Shi Jianzhong, Cheng Li, Li Zhaofeng, Li Caiming, Ban Xiaofeng and Li Xiangbo. The release status of previous versions of this document and the documents it replaces are as follows. ---First published as GB/T 12104-1989 in 1989, first revised in.2009; --- This is the second revision. Starch and its derivatives terms

1 Scope

This document defines common terms for starch and its derivatives. This document is applicable to the sales, scientific research and inspection of starch and its derivatives.

2 Normative references

This document has no normative references.

3 General terms

3.1 Starch A carbohydrate that exists in some plant organisms or microorganisms in the form of particles, and is α-D-glucopyranose through α-1,4- Polysaccharide molecules connected by glycosidic bonds and α-1,6-glycosidic bonds. 3.2 native starch Unmodified starch extracted from plants or microorganisms by physical or other means. 3.3 Free starch freestarch During the starch extraction process, the starch that can be separated and extracted from the free coexisting components. 3.4 Combined starch boundstarch linked starch Starch that cannot be separated from the raw material by mechanical means during the starch extraction process. 3.5 damaged starch damagedstarch Starch granules damaged by external force during processing. 3.6 thermaldamagedstarch Partially gelatinized starch granules are caused by the high temperature action of the raw materials for starch production in the drying process or starch production process. 3.7 Modified starch modifiedstarch modified starch After physical, chemical or biological treatment, new functional groups are introduced into the original starch molecules or the size of starch molecules and starch granules are changed. product of granular structure.

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