Illustrated Glossary of Organic Chemistry

Starch: A mixture of linear and branched 1,4'-α-D-glucopyranose biopolymers. The linear form is called amylose, and the branched form is called amylopectin.


Amylose, the linear α-D-glucopyranose biopolymer component of starch.		Amylopectin, the branched α-D-glucopyranose biopolymer component of starch.		A source of starch familiar to most college students.