Starch

Starch is a storage polysaccharides in plants.

Carbon fixed during photosynthesis in leaves and
other green parts of plants is transported in form of
sucrose, a disaccharide, and stored as starch in
amyloplasts . Starch is composed of amylose and
amylopectin , linear and branched polymers of D-
glucose respectively. Starch gives blue black color
with iodine .

Amylose: amylose is linear polysaccharide of D-

glucose linked via 1-4 glycosidic bonds. Amylose
constitute 20-25% of starch. Starches having higher
contents of amylose increase the indices of large bowed
health. Starch with higher content of amylose called
resistant starch and reduces the chances of post prandial
hyperglycemia in diabetic patients .Due to its tightly
packed helical structure it is slowly digested by digestive
enzymes and blood sugar does not rise immediately after
meals. Purified amylose stains blue with iodine. and
amylases hydrolyse it completely . It is soluble in water.

Amylopectine: It is branched polymer of D-glucose linked

linearly via 1-4 glycosidic bonds and at branch points via
1-6 glycosidic bond. It constitute 75 80 % of starch
.Higher amylopectin content of cereals is good for
processed foods. Amylopectine is responsible for gelation
properties of starch in hot water. Amylopectine is loosely
packed due to its branched structure .Thus it is easily
digested in the gut. Purified Amylopectine stain brown with
iodine. and amylases can only partially digest
Amylopectine . These amylases can hydrolyse 1-4
glycosidic bond but not 1-6 glycosidic bond.It is less
soluble in cold water and swells in hot water.

Source: pixgood.com
Future Perspective:
Amylose/Amylopectine ratio is critical to determine the
properties of starch. Quality of foods can be altered by
altering Amylose/Amylopectine ratio. Researchers are
engaged in altering the ratio in cereal starchs by breeding
and molecular techniques to enhance the quality of staple
and processed foods. A common approach includes
screening for the desired trait and then transferring the
trait in high yielding background by conventional breeding.

References
1.Chakrapani, U., Satyanarayana, U.,
Biochemistry, 4th ed.
2.Cox, M. M., Nelson, D. L., Principles of
Biochemistry, 5th ed(2008).
3.Sharma A, Yadav BS, Ritika BY. Resistant starch:
physiological roles and food applications. Food
Rev Int 2008; 24: 193234.