starch

A polysaccharide energy storage molecule in plants, serving as the primary carbohydrate reserve in seeds, tubers, and roots.

Composed of amylose (linear chains) and amylopectin (branched chains) of glucose units.

During digestion, enzymes break starch into simple sugars for absorption and metabolic fuel.

Staple crops such as rice, wheat, potato, and cassava derive their caloric value from starch content.

Resistant starch passes through the upper digestive tract intact, feeding beneficial gut microbiome communities.

Industrial applications include adhesives, paper production, and biodegradable packaging materials.

discover all concepts