Biochemistry of starch

Starch is a natural carbohydrate found in plants, serving as an energy reserve. It is made up of long chains of glucose molecules linked together. These chains can be arranged in two forms: amylose, which is mostly a straight chain, and amylopectin, which is branched. When we eat starchy foods like potatoes or bread, our digestive system breaks down these chains into glucose, providing energy for our bodies. Starch's structure allows it to be stored efficiently in plants and readily converted to sugar when needed by animals and humans.