Starch

thumb|Structure of the amylose molecule thumb|Structure of the amylopectin molecule

thumb|right|260px|Amylase reaction consisting of hydrolyzing amylose, producing maltose

Amylopectin is a water-insoluble polysaccharide and highly branched polymer of α-glucose units found in plants. It is one of the two components of starch, the other being amylose. thumb|Relation of amylopectin to starch granule|center Plants store starch within specialized organelles called amyloplasts. To generate energy, the plant hydrolyzes the starch, releasing the glucose subunits. Humans and other animals that eat plant foods also use amylase, an enzyme that assists in breaking down amylopectin, to initiate the hydrolysis of starch.

Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch and glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α-(1→4) or α-(1→6) glycosidic bonds.

Amylose is a polysaccharide made of α-D-glucose units, bonded to each other through α(1→4) glycosidic bonds. Together with amylopectin, it is one of the two components of starch, making up approximately 20–25% of it. Because of its tightly packed helical structure, amylose is more resistant to digestion than other starch molecules and is therefore an important form of resistant starch.

starch derived from the corn grain

thumb|Maltodextrin powder Maltodextrin is a name shared by two different families of chemicals. Both families are glucose polymers (also called dextrose polymers or dextrins), but have little chemical or nutritional similarity.

food syrup made from the starch of maize, present in a lot of American food

Maltitol is a sugar alcohol (a polyol) used as a sugar substitute and laxative. It has 75–90% of the sweetness of sucrose (table sugar) and nearly identical properties, except for browning. It is used to replace table sugar because it is half as calorific, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as '4-O-α-glucopyranosyl--sorbitol'. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.

thickening agent

thumb|upright=2.0|Chemical structure of the three main types of cyclodextrins. Cyclodextrins are a family of cyclic oligosaccharides, consisting of a macrocyclic ring of glucose subunits joined by α-1,4 glycosidic bonds. Cyclodextrins are produced from starch by enzymatic conversion. They are used in food, pharmaceutical, drug delivery, and chemical industries, as well as agriculture and environmental engineering.

processed corn syrup

syrup made from the hydrolysis of starch

is a wagashi (Japanese confection) made from warabiko (bracken starch) and covered or dipped in kinako (sweet toasted soybean flour). Kuromitsu syrup is sometimes poured on top before serving as an added sweetener.

pharmaceutical drug

dietary fiber

thickening agent

thumb|Zamia integrifolia

thumb|300px|Kudzu smothering trees in Atlanta, Georgia, US

chemical method

Mixture of sugar alcohols

chemical compound

mutation in Zea mays

enzyme family

reaction that takes place when the amylose and amylopectin chains realign themselves

relative sweetness of sugars

chemical compound