Editing Polysaccharide (section)

=== Starch ===
{{main|Starch}}
[[Starch]] is a [[glucose]] polymer in which [[glucopyranose]] units are bonded by ''alpha''-linkages. It is made up of a mixture of [[amylose]] (15–20%) and [[amylopectin]] (80–85%). Amylose consists of a linear chain of several hundred glucose molecules, and Amylopectin is a branched molecule made of several thousand glucose units (every chain of 24–30 glucose units is one unit of Amylopectin). Starches are [[insoluble]] in [[water]]. They can be digested by breaking the ''alpha''-linkages (glycosidic bonds). Both humans and other animals have amylases so that they can digest starches. [[Potato]], [[rice]], [[wheat]], and [[maize]] are major sources of starch in the human diet. The formations of starches are the ways that plants store [[glucose]].<ref>{{Cite journal |last1=Pfister |first1=Barbara |last2=Zeeman |first2=Samuel C. |date=July 2016 |title=Formation of starch in plant cells |journal=Cellular and Molecular Life Sciences |language=en |volume=73 |issue=14 |pages=2781–2807 |doi=10.1007/s00018-016-2250-x |pmid=27166931 |issn=1420-682X|pmc=4919380 }}</ref>