Glycogen vs. Starch — What's the Difference?

It plays a key role in maintaining sugar levels.

Starch is composed of two types of molecules: amylose and amylopectin.

Glycogen's structure allows for rapid glucose release.

It serves as the main form of carbohydrate storage in plants.

Glycogen synthesis and degradation are tightly regulated.

Starch provides a steady source of energy upon digestion.

Glycogen is a branched polysaccharide of glucose that serves as a form of energy storage in animals.

Starch is a carbohydrate consisting of a large number of glucose units joined by glycosidic bonds.

It is primarily stored in the liver and muscle tissues.

It is digested starting in the mouth with salivary amylase.

Glycogen is a multibranched polysaccharide of glucose that serves as a form of energy storage in animals, fungi, and bacteria. The polysaccharide structure represents the main storage form of glucose in the body.

Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage.

A polysaccharide, (C6H10O5)n, that is the main form of carbohydrate storage in animals and is found primarily in the liver and muscle tissue. It is readily converted to glucose as needed by the body to satisfy its energy needs. Also called animal starch.

An odourless, tasteless white substance occurring widely in plant tissue and obtained chiefly from cereals and potatoes. It is a polysaccharide which functions as a carbohydrate store and is an important constituent of the human diet.

(carbohydrate) A polysaccharide that is the main form of carbohydrate storage in animals; converted to glucose as needed.

Powder or spray made from starch and used before ironing to stiffen fabric or clothing

A white, amorphous, tasteless substance resembling starch, soluble in water to an opalescent fluid. It is found abundantly in the liver of most animals, and in small quantity in other organs and tissues, particularly in the embryo. It is quickly changed into sugar when boiled with dilute sulphuric or hydrochloric acid, and also by the action of amylolytic ferments.

Stiffness of manner or character

One form in which body fuel is stored; stored primarily in the liver and broken down into glucose when needed by the body

Stiffen (fabric or clothing) with starch

(of a boxer) defeat (an opponent) by a knockout

A naturally abundant nutrient carbohydrate, (C6H10O5)n, found chiefly in the seeds, fruits, tubers, roots, and stem pith of plants, notably in corn, potatoes, wheat, and rice, and varying widely in appearance according to source but commonly prepared as a white amorphous tasteless powder.

Any of various substances, such as natural starch, used to stiffen cloth, as in laundering.

Starches Foods having a high content of starch, as rice, breads, and potatoes.

Stiff behavior

Vigor; mettle

To stiffen with starch.

(uncountable) A widely diffused vegetable substance, found especially in seeds, bulbs and tubers, as extracted (e.g. from potatoes, corn, rice, etc.) in the form of a white, glistening, granular or powdery substance, without taste or smell, and giving a very peculiar creaking sound when rubbed between the fingers. It is used as a food, in the production of commercial grape sugar, for stiffening linen in laundries, in making paste, etc.

Carbohydrates, as with grain and potato based foods.

(uncountable) A stiff, formal manner; formality.

(uncountable) Fortitude.

(countable) Any of various starch-like substances used as a laundry stiffener

To apply or treat with laundry starch, to create a hard, smooth surface.

Stiff; precise; rigid.

Stiff; precise; rigid.

A widely diffused vegetable substance found especially in seeds, bulbs, and tubers, and extracted (as from potatoes, corn, rice, etc.) as a white, glistening, granular or powdery substance, without taste or smell, and giving a very peculiar creaking sound when rubbed between the fingers. It is used as a food, in the production of commercial grape sugar, for stiffening linen in laundries, in making paste, etc.

Fig.: A stiff, formal manner; formality.

To stiffen with starch.

A complex carbohydrate found chiefly in seeds, fruits, tubers, roots and stem pith of plants, notably in corn, potatoes, wheat, and rice; an important foodstuff and used otherwise especially in adhesives and as fillers and stiffeners for paper and textiles

Stiffen with starch;

Glycogen is stored in the liver and muscle tissues of animals.

Glycogen is a highly branched glucose storage molecule found in animals.

Starch has a less branched structure than glycogen and includes both amylose and amylopectin.

Yes, both are digestible, but starch digestion begins in the mouth, whereas glycogen is mobilized internally in animals.

Energy demands signal the breakdown of glycogen into glucose.

Starch is digested into glucose, serving as an energy source.

It provides a rapid release of glucose for quick energy needs.

Starch is a plant-based glucose storage molecule, consisting of amylose and amylopectin.

Starch acts as a long-term energy storage molecule for plants.

Amylose and amylopectin.

Its high branching allows for quick glucose release.

Starch is a major source of energy through its glucose content.

Both are polysaccharides serving as energy storage molecules.

Its structure and breakdown process ensure a gradual glucose release, providing steady energy.

No, glycogen is exclusive to animals and fungi.