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→What is Starch?
==What is Starch?==
==What is Starch?==
Starches are non-structural [[Nutrition Glossary#Polysaccharides|polysaccharides]] composed of individual '''monosaccharide sugars linked in α-1,4 glycoside linkage'''; and are present in both plant and animals<ref>National Research Council (NRC). Carbohydrates and Fiber. In Nutrient Requirements for Dogs and Cats. 2006 Washington, DC: National Academies Press p.49-80.</ref>. Amylose or amylopectin are the storage forms of monosaccharide plant sugars produced by photosynthesis; glycogen is the form of starch found in animal muscle and liver tissue. Maltodextrin is a form of synthesized starch that is used in human food production. Starches that are resistant to degradation by mammalian enzymes (referred to as resistant starches) can be formed during the cooking process<ref>Berry CS. Resistant starch: Formation and measurement of starch that survives exhaustive digestion with amylolytic enzymes during determination of dietary fiber. J Cereal Sci 1986;4:301-304.</ref>.
Starches are non-structural [[Nutrition Glossary#Polysaccharides|polysaccharides]] composed of individual '''[[Nutrition Glossary#Monosaccharides|monosaccharide]] sugars linked in α-1,4 glycoside linkage'''; and are present in both plant and animals<ref>National Research Council (NRC). Carbohydrates and Fiber. In Nutrient Requirements for Dogs and Cats. 2006 Washington, DC: National Academies Press p.49-80.</ref>. Amylose or amylopectin are the storage forms of monosaccharide plant sugars produced by photosynthesis; glycogen is the form of starch found in animal muscle and liver tissue. Maltodextrin is a form of synthesized starch that is used in human food production. Starches that are resistant to degradation by mammalian enzymes (referred to as resistant starches) can be formed during the cooking process<ref>Berry CS. Resistant starch: Formation and measurement of starch that survives exhaustive digestion with amylolytic enzymes during determination of dietary fiber. J Cereal Sci 1986;4:301-304.</ref>.
==Why is it Important?==
==Why is it Important?==