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In contrast, starch consists largely of α-D-glucose units, connected through α(1→4) glycosidic bonds in its linear form (amylose), and through α(1→6) bonds at branch points in its branched form (amylopectin). The branched structure of amylopectin and the helical conformation of amylose are conducive to storing energy. Starch is soluble in water and can form a gel-like consistency when heated in water, which aids in its role as an energy reserve in plants, particularly in tubers and seeds.