Starch

Starch is a complex carbohydrate that is widely found in plants. It serves as a primary energy reserve in many types of vegetation, including grains, tubers, and legumes. Chemically, starch is composed of numerous glucose units linked together in two forms: amylose and amylopectin. Amylose is a linear polymer, whereas amylopectin is highly branched. When consumed, starch is broken down by enzymes in the digestive system into simpler sugars, which are then absorbed and used by the body for energy. Starch is commonly used in cooking and food preparation, providing texture and thickness to various dishes. It also has industrial applications, such as in the production of paper, textiles, and biodegradable plastics.