Starch polymer chains are long, linear or branched chains composed of repeating units of glucose. The length of the chain, known as the degree of polymerization (DP), can range from a few hundred to many thousands of glucose units. The structure of the starch polymer chain determines its physical properties, such as solubility, gelation, and viscosity.
The degree of polymerization (DP) refers to the number of repeating units in a polymer molecule. In the case of starch, it is the number of glucose units in the starch polymer chain. The DP value affects the physical and functional properties of the starch. A higher DP results in a longer and more ordered polymer chain, which is more resistant to degradation and hydrolysis, but also less soluble in water.