Stärkekörnchen

Stärkekörnchen, also known as starch granules, are discrete particles of starch that are synthesized and stored within plant cells. They are the primary form in which plants store energy from photosynthesis. Starch is a polysaccharide composed of amylose and amylopectin, and the arrangement of these molecules within the granule determines its physical properties, such as size, shape, and digestibility.

The formation of starch granules occurs within plastids, such as chloroplasts and amyloplasts. In chloroplasts, starch is temporarily stored during the day as a source of glucose for immediate cellular needs. Amyloplasts, found in storage organs like roots, tubers, and seeds, store starch long-term. Granules are typically oval or irregular in shape and vary in size depending on the plant species and the type of tissue.

When plants are harvested or when energy is required, enzymes break down the starch granules into smaller sugars, which can then be used for metabolic processes. In humans and animals, starch granules are digested in the digestive system by amylase enzymes, providing a crucial source of carbohydrates. The structure of starch granules is also important in food processing, influencing the texture and cooking properties of starchy foods. Different types of starch, derived from sources like corn, potato, and wheat, have distinct granule characteristics that are exploited in various culinary and industrial applications.