Starch granules are complex structures composed of amylose and amylopectin, with amylose being a linear polymer of glucose units and amylopectin being a highly branched polymer. Amylose has a molecular weight range of 72–82% amylopectin and 18–33% amylose in most cereal starches. Amylose is slightly branched with (1→6) linkages, and its structure can be analyzed using techniques like SEC–MALLS. Amylopectin is a branched polysaccharide with a complex structure, consisting of A, B, and C chains, and is characterized by a high degree of branching. Amylopectin has a large molecular weight, ranging from 10^7 to 10^9, and is responsible for the crystalline structure of starch granules. The structure of starch granules is influenced by the botanical origin and the presence of various components, including lipids, proteins, and minerals. Starch granules exhibit different crystalline structures, such as A-type, B-type, and Vh-type, which are determined by the arrangement of amylose and amylopectin. The crystalline nature of starch is important for its functional properties, such as enzymatic hydrolysis and gelatinization. The structure of starch granules is also influenced by the presence of other components, such as lipids and proteins, which can affect the crystallinity and overall structure of the granules. The study of starch granules has provided important insights into the biosynthesis and structure of starch, and has led to a better understanding of its role in plant biology and food science.Starch granules are complex structures composed of amylose and amylopectin, with amylose being a linear polymer of glucose units and amylopectin being a highly branched polymer. Amylose has a molecular weight range of 72–82% amylopectin and 18–33% amylose in most cereal starches. Amylose is slightly branched with (1→6) linkages, and its structure can be analyzed using techniques like SEC–MALLS. Amylopectin is a branched polysaccharide with a complex structure, consisting of A, B, and C chains, and is characterized by a high degree of branching. Amylopectin has a large molecular weight, ranging from 10^7 to 10^9, and is responsible for the crystalline structure of starch granules. The structure of starch granules is influenced by the botanical origin and the presence of various components, including lipids, proteins, and minerals. Starch granules exhibit different crystalline structures, such as A-type, B-type, and Vh-type, which are determined by the arrangement of amylose and amylopectin. The crystalline nature of starch is important for its functional properties, such as enzymatic hydrolysis and gelatinization. The structure of starch granules is also influenced by the presence of other components, such as lipids and proteins, which can affect the crystallinity and overall structure of the granules. The study of starch granules has provided important insights into the biosynthesis and structure of starch, and has led to a better understanding of its role in plant biology and food science.