Answer :
Starch is composed of Branched amylopectin and unbranched amylose.
By weight, amylopectin is typically present in starch at higher levels than amylose. Alpha-1,4-glycosidic bonds help form unbranched amylose, whereas alpha-1,6-glycosidic bonds help form branched amylopectin.
More than half of the carbohydrates we consume come from starch, which is the most significant source of carbohydrates in the human diet. Granules of it are found in plants and are particularly prevalent in seeds (especially those of cereal grains) and tubers, where they act as a form of storage for carbohydrates. During times of decreased photosynthetic activity, the plant is nourished by the breakdown of starch to glucose. Although we frequently consider potatoes to be "starchy" foods, other plants actually contain a much higher amount of starch (15% in potatoes, 55% in wheat, 65% in corn, and 75% in rice). Typically, starch is sold as a white powder.
Amylose and amylopectin, two polymers, are combined to form starch. 10%–30% amylose and 70%–90% amylopectin make up natural starches.
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