Starch
Description
Starch is the most common form of Polysaccharide found in Plant Foods - it is classed as a Glucan Polysaccharide.
Starch is Composed of these Carbohydrates
All forms of Starch are comprised of varying proportions of Amylopectin and Amylose. Amylopectin generally comprises of 75% to 85% of Starch. Amylose generally comprises 15% to 25% of Starch. High-Amylose forms of Starch contain higher levels of Amylose. Both constituents of Starch (Amylose and Amylopectin) are, in turn, composed of linked chains of Glucose.
Health Benefits of Starch
Immune System
Starch (especially Resistant Starch (Amylose)) may help to prevent Cancer - Colon. [1]
These Substances Enhance the Function/Digestion of Starch
Enzymes
Diastase may facilitate the digestion (hydrolysis) of Starch (by converting Starch to Maltose).
Pancreatic Amylase is the primary Enzyme responsible for the Digestion of Starch.
You have read 19% of this topic
Keep reading Starch
- These Foods may Facilitate the Digestion of Starch
- Vegetables
- Starch may Enhance the Function of these Substances
- Lipids
- Dietary Sources of Starch note
- (mg of Starch per 100 grams)
- 5 more sections
- Every cited reference behind this topic
- All 5,000+ interlinked topics, search and notes
No credit card needed to start a trial. Already a member? Log in