I have to know what recommendations concerning starch in our diet, and the chemistry of starch as well. Please help?

http://en.wikipedia.org/wiki/Starch

start there.

Thank you so much:]

Of course! I can help you with that. Let's start with the recommendations concerning starch in our diet.

Starch is a type of carbohydrate found in various food sources, such as grains, legumes, and starchy vegetables. It is an important energy source for our body and provides essential nutrients.

The recommended intake of starch varies depending on factors like age, sex, activity level, and overall health. In general, it is recommended that carbohydrates, including starch, make up about 45-65% of your total daily calorie intake. For example, if you follow a 2000-calorie diet, around 900-1300 calories should come from carbohydrates. Since carbohydrates provide about 4 calories per gram, this translates to consuming roughly 225-325 grams of carbohydrates per day.

Keep in mind that it's important to choose healthy sources of starch, such as whole grains, legumes, and vegetables. These sources are rich in fiber, vitamins, and minerals, and they also tend to have a lower glycemic index, which means they cause a slower rise in blood sugar levels. On the other hand, refined grains and processed foods often contain added sugars and unhealthy fats, so it's best to limit their consumption.

Now, let's talk about the chemistry of starch.

Starch is a polysaccharide, which means it is made up of long chains of glucose molecules. It is composed of two types of polysaccharides: amylose and amylopectin.

Amylose is a linear chain of glucose molecules connected by alpha-glycosidic bonds. It has a helical structure and is relatively resistant to digestion. Amylose is responsible for the gel-like texture that forms when starch is heated or cooked, such as in pudding or sauces.

Amylopectin, on the other hand, is a highly branched molecule with many side chains. Its branch points are connected by alpha-glycosidic bonds as well. Amylopectin is more easily digested compared to amylose and is responsible for the thickening effect of starch when used in cooking or baking.

The digestion of starch begins in the mouth with the enzyme amylase, which breaks down the alpha-glycosidic bonds, releasing glucose molecules. The process continues in the small intestine, where pancreatic amylase breaks down the remaining starch into maltose, a disaccharide of glucose. Maltose is then further broken down into individual glucose molecules by enzymes on the surface of the small intestine.

I hope this explanation helps you understand the recommendations for starch in our diet and the chemistry behind starch. If you have any more questions, feel free to ask!