Starch

Starch

Starch is a carbohydrate and a natural component of most plants, including fruits, vegetables, and grains. Starchy foods are an essential part of a balanced diet, as they provide energy, fiber, and a sense of fullness. The body breaks down starch molecules into glucose

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.

IUPAC ID: (2R,3S,4S,5R,6R)-2-(hydroxymethyl)-6-[(2R,3S,4R,5R,6S)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-oxane-3,4,5-triol

Appearance: White powder

Autoignition temperature: 410 °C (770 °F; 683 K)

Melting point: decomposes

Molar mass: Variable

Solubility in water: insoluble (see starch gelatinization)