starch
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Starch is a carbohydrate made up of glucose molecules linked together, with two main forms called amylose and amylopectin that differ in how their chains are arranged. It's an important nutrient found in foods like grains, potatoes, and beans that your body breaks down for energy.
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Article
24 sectionsContents
- Etymology
- History
- Energy store of plants
- Structure of starch particles
- Biosynthesis
- Degradation
- Starch industry
- Industrial processing
- Dextrinization
- Food
- Starch sugars
- Modified starches
- Use as food additive
- Resistant starch
- Synthetic starch
- Non-food applications
- Papermaking
- Adhesives
- Other
- Chemical tests
- Safety
- See also
- References
- External links
thumb|Structure of the amylose molecule thumb|Structure of the amylopectin molecule
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets, and is contained in large amounts in staple foods such as wheat, potatoes, maize (corn), rice, and cassava (manioc).