How can starch be classified?

Starch can be classified into two main types: amylose and amylopectin. Amylose is a linear polysaccharide composed of glucose units linked by α(1→4) glycosidic bonds, while amylopectin is a branched polysaccharide with both α(1→4) and α(1→6) linkages. The proportion of amylose to amylopectin can vary among different starch sources, affecting their properties and applications in food and industrial processes. Additionally, starch can be categorized based on its origin, such as cereal, tuber, or root starches.