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The primary distinction between starch and cellulose lies in their structural configurations. Starch is composed of two types of molecules amylose and amylopectin. Amylose is a linear chain of glucose molecules connected by α-1,4-glycosidic bonds, while amylopectin is a branched polymer with both α-1,4 and α-1,6 linkages. This combination results in a structure that is relatively soluble in water, making starch an efficient energy storage form for plants. Starch granules can be easily digested by humans and many animals, thanks to enzymes like amylase that break down its glycosidic bonds.