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.