{"id":243,"date":"2017-10-27T17:06:21","date_gmt":"2017-10-27T17:06:21","guid":{"rendered":"https:\/\/courses.lumenlearning.com\/sunynutrition\/?post_type=chapter&p=243"},"modified":"2017-11-09T18:18:29","modified_gmt":"2017-11-09T18:18:29","slug":"2-151-starch","status":"publish","type":"chapter","link":"https:\/\/courses.lumenlearning.com\/suny-herkimer-nutritionflex\/chapter\/2-151-starch\/","title":{"raw":"2.151 Starch","rendered":"2.151 Starch"},"content":{"raw":"
\r\n\r\nStarch is the storage form of glucose in plants. There are two forms of starch: amylose and amylopectin. Structurally they differ in that amylose is a linear polysaccharide, whereas amylopectin is branched. The linear portion of both amylose and amylopectin contains alpha 1-4 glycosidic bonds, while the branches of amylopectin are made up of alpha 1-6 glycosidic bonds.\r\n
\r\n\r\n[caption id=\"\" align=\"aligncenter\" width=\"969\"]\"\" Figure 2.1511 Structure of amylose[\/caption]\r\n\r\n<\/div>\r\n
\r\n\r\n[caption id=\"\" align=\"aligncenter\" width=\"1017\"]\"\" Figure 2.1512 Structure of amylopectin[\/caption]\r\n\r\n<\/div>\r\nAmylopectin is more common than amylose (4:1 ratio on average) in starch1,2<\/sup>.Some starchy foods include grains, root crops, tubers, and legumes.\r\n\r\nReferences & Links<\/b>\r\n\r\n1. Stipanuk MH. (2006) Biochemical, physiological, & molecular aspects of human nutrition. St. Louis, MO: Saunders Elsevier.\r\n\r\n2. Byrd-Bredbenner C, Moe G, Beshgetoor D, Berning J. (2009) Wardlaw's perspectives in nutrition. New York, NY: McGraw-Hill.\r\n\r\n<\/div>","rendered":"
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Starch is the storage form of glucose in plants. There are two forms of starch: amylose and amylopectin. Structurally they differ in that amylose is a linear polysaccharide, whereas amylopectin is branched. The linear portion of both amylose and amylopectin contains alpha 1-4 glycosidic bonds, while the branches of amylopectin are made up of alpha 1-6 glycosidic bonds.<\/p>\n

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Figure 2.1511 Structure of amylose<\/p>\n<\/div>\n<\/div>\n

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Figure 2.1512 Structure of amylopectin<\/p>\n<\/div>\n<\/div>\n

Amylopectin is more common than amylose (4:1 ratio on average) in starch1,2<\/sup>.Some starchy foods include grains, root crops, tubers, and legumes.<\/p>\n

References & Links<\/b><\/p>\n

1. Stipanuk MH. (2006) Biochemical, physiological, & molecular aspects of human nutrition. St. Louis, MO: Saunders Elsevier.<\/p>\n

2. Byrd-Bredbenner C, Moe G, Beshgetoor D, Berning J. (2009) Wardlaw’s perspectives in nutrition. New York, NY: McGraw-Hill.<\/p>\n<\/div>\n\n\t\t\t

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