Also known as amylum, is a complex carbohydrate made up of numerous glucose units linked by glycosidic bonds. It is produced by most green plants as a way to store energy. Here are some key points about starch:
- Structure: Starch consists of two types of molecules: amylose (linear and helical) and amylopectin (branched). Typically, starch contains 20-25% amylose and 75-80% amylopectin.
- Sources: Common sources of starch include wheat, potatoes, maize (corn), rice, and cassava.
- Uses: Starch is widely used in the food industry to thicken soups and sauces, and in non-food industries as an adhesive in papermaking and as a stiffening agent in textiles.
- Health: Starchy foods are an essential part of a balanced diet, providing energy, fiber, and a sense of fullness. The body breaks down starch into glucose, which is a primary energy source.
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