Wheat roots, polysaccharides

Starch is a polysaccharide found in many plants, where it is stored in roots and seeds. It is particularly abundant in corn and potatoes, the major sources of commercial starch. Perhaps as much as 50% of our food energy comes from starch, mostly in the form of wheat products. 

Northcote DH, Pickett-Heaps JD. A function of the Golgi apparatus in polysaccharide synthesis and transport in the root-cap cells of wheat. 5ioc/iem J1966 98 159. 

Wheat-seedling, root, subcellular material was treated with buffered 0.01 M dodecyl sodium sulfate, which selectively dissolved a polysaccharide having equimolar proportions of galactosyl and arabi-... 

Starch Starch is the most important and abundant food polysaccharide. Starch is predominantly derived from plant seed, such as wheat, maize, rice, oats, and rye, and from plant roots, such as potatoes. Legumes and vegetables also contribute to the starch content of the diet. Bread and pasta are popular forms of starch, while tropical starchy foods, such as plantains, cassava, sweet potatoes, and yams are increasingly contributing to carbohydrate intake. Starch accounts for 20-50% of total... 

These materials are derived from cereals or roots such as com, wheat, tapioca, and sogo. The basic constituent is polysaccharide which on hydrolysis yields long chain glucose units. Variations can occur with the use of different food materials and with changes in hydrolysis methods. 

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