Most starches found in food contain ____ in differing proportions

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Question restatement: Most starches found in food contain ___ in differing proportions.
Option a: cellulose and hemicellulose. These are dietary fibers that make up plant cell walls, not starches. Starch typically does not consist of cellulose or hemicellulose, so this choice incorrectly conflates storage polysaccharides with structural polysaccharides.
Option b: glucose and glycogen. Glucose is a monosaccharide building block, while glycogen is a storage polysaccharide in animals, not a major component of plant starch. Starch is a plant storage carbohydrate, not primarily glycogen, and its structure is not defined by a mixture of free glucose and animal storage polysaccharide.
Option c: amylose and amylopectin. This is the classic composition of starch in most plants: two polymers, amylose (mostly linear) and amylopectin (highly branched), present in varying ratios depending on the source. This directly matches the standard description of starch structure.
Option d: maltose and maltodextrin. These are smaller carbohydrate units (disaccharide and oligosaccharides) that can be derived from starch during digestion or processing, but they are not the constitutive components of starch itself. Starch is not primarily made of maltose/maltodextrin.
In summary, the statement that best captures the fundamental composition of most dietary starches is that they consist of two polysaccharide components, amylose and amylopectin, in differing proportions.

NUT1102 S2 2025 Exam Revision Questions 2025 - MCQs only

Most starches found in food contain ____ in differing proportions

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