The extra glucose is changed into starch which is more complex than the glucose produced by plants. Most green plants store energy as starch, which is packed into semicrystalline granules. ( January 2017) ( Learn how and when to remove this template message) Unsourced material may be challenged and removed.
Please help improve this article by adding citations to reliable sources. This section needs additional citations for verification. Rice starch as surface treatment of paper has been used in paper production in China since 700 CE. Persians and Indians used it to make dishes similar to gothumai wheat halva. Romans used it also in cosmetic creams, to powder the hair and to thicken sauces. The extraction of starch is first described in the Natural History of Pliny the Elder around AD 77–79.
Pure extracted wheat starch paste was used in Ancient Egypt possibly to glue papyrus. Starch grains from sorghum were found on grind stones in caves in Ngalue, Mozambique dating up to 100,000 years ago. Starch grains from the rhizomes of Typha (cattails, bullrushes) as flour have been identified from grinding stones in Europe dating back to 30,000 years ago. It provides the root amyl, which is used as a prefix for several 5-carbon compounds related to or derived from starch (e.g. The Greek term for starch, "amylon" (ἄμυλον), which means "not milled", is also related. Modern German Stärke (strength) is related and referring for centuries main application, the use in textile: sizing yarn for weaving and starching linen. The word "starch" is from its Germanic root with the meanings "strong, stiff, strengthen, stiffen". § Clothing starch can be applied to certain textile goods before ironing, to stiffen them. The greatest industrial non-food use of starch is as an adhesive in the papermaking process. Mixing most starches in warm water produces a paste, such as wheatpaste, which can be used as a thickening, stiffening or gluing agent. It is processed to produce many of the sugars used in processed foods. In industry, starch is converted into sugars, for example by malting, and fermented to produce ethanol in the manufacture of beer, whisky and biofuel. Glycogen, the energy reserve of animals, is a more highly branched version of amylopectin. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight. It consists of two types of molecules: the linear and helical amylose and the branched amylopectin. Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. Worldwide, it is the most common carbohydrate in human diets, and is contained in large amounts in staple foods such as wheat, potatoes, maize (corn), rice, and cassava (manioc). This polysaccharide is produced by most green plants for energy storage. Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds.
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