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Glycogen vs. Starch — What's the Difference?

By Maham Liaqat & Fiza Rafique — Updated on March 15, 2024
Glycogen is a highly branched glucose storage molecule in animals, while starch is a less branched glucose storage molecule in plants.
Glycogen vs. Starch — What's the Difference?

Difference Between Glycogen and Starch

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Key Differences

Glycogen, stored primarily in the liver and muscles of animals, serves as a quick energy source, rapidly releasing glucose when needed. Whereas starch, found in plants, serves as a long-term energy storage molecule, slowly releasing glucose as plants require it for energy.
Glycogen's structure is highly branched, allowing for rapid mobilization of glucose by enzymes. On the other hand, starch is comprised of two components: amylose, which is less branched and more linear, and amylopectin, which is more branched than amylose but less so than glycogen.
The high branching of glycogen facilitates a quick release of glucos into body, supporting sudden energy needs in animals. Starch, with its more methodical breakdown, provides a steadier source of energy for plants and, when consumed, for animals.
Glycogen is synthesized and degraded in a controlled manner within animal cells, maintaining sugar levels. In contrast, starch digestion begins in the mouth with salivary amylase and continues in the digestive system, highlighting the different approaches to glucose mobilization between plants and animals.

Comparison Chart

Primary Function

Quick energy release in animals
Long-term energy storage in plants
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Structure

Highly branched
Less branched, consists of amylose and amylopectin

Location

Liver and muscles of animals
Plant cells

Mobilization Speed

Rapid
Slow

Enzymatic Breakdown

Occurs in response to energy needs within animal cells
Begins in the mouth with salivary amylase in animals

Compare with Definitions

Glycogen

It plays a key role in maintaining sugar levels.
Glycogen stores are tapped into when sugar levels drop.

Starch

Starch is composed of two types of molecules: amylose and amylopectin.
Amylose is responsible for the gelatinization of starch in cooking.

Glycogen

Glycogen's structure allows for rapid glucose release.
Glycogen's branches are points of action for enzymes to quickly release glucose.

Starch

It serves as the main form of carbohydrate storage in plants.
Plant starch can be broken down into sugar during digestion.

Glycogen

Glycogen synthesis and degradation are tightly regulated.
Insulin and glucagon regulate glycogen storage and mobilization.

Starch

Starch provides a steady source of energy upon digestion.
Eating starch-rich foods provides long-lasting energy.

Glycogen

Glycogen is a branched polysaccharide of glucose that serves as a form of energy storage in animals.
Glycogen is quickly mobilized to glucose in humans during physical activity.

Starch

Starch is a carbohydrate consisting of a large number of glucose units joined by glycosidic bonds.
Starch is found in foods like potatoes and rice.

Glycogen

It is primarily stored in the liver and muscle tissues.
The liver releases glycogen as glucose into the body during fasting.

Starch

It is digested starting in the mouth with salivary amylase.
Starch begins to break down into maltose in the human digestive system.

Glycogen

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

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.

Glycogen

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.

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.

Glycogen

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

Starch

Powder or spray made from starch and used before ironing to stiffen fabric or clothing
Crisp linen, stiff with starch

Glycogen

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.

Starch

Stiffness of manner or character
The starch in her voice

Glycogen

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

Starch

Stiffen (fabric or clothing) with starch
Starch your collar to keep it straight and stiff

Starch

(of a boxer) defeat (an opponent) by a knockout
Ray Domenge starched Jeff Geddami in the first

Starch

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.

Starch

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

Starch

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

Starch

Stiff behavior
"Dobbs, the butler ... isn't as stiff as he used to be.
Ann, my brother's new wife, has loosened up his starch a bit" (Jennifer St. Giles).

Starch

Vigor; mettle
"Business travel can take the starch out of the most self-assured corporate titan" (Lisa Faye Kaplan).

Starch

To stiffen with starch.

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.

Starch

Carbohydrates, as with grain and potato based foods.

Starch

(uncountable) A stiff, formal manner; formality.

Starch

(uncountable) Fortitude.

Starch

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

Starch

To apply or treat with laundry starch, to create a hard, smooth surface.
She starched her blouses.

Starch

Stiff; precise; rigid.

Starch

Stiff; precise; rigid.

Starch

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.

Starch

Fig.: A stiff, formal manner; formality.

Starch

To stiffen with starch.

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

Starch

Stiffen with starch;
Starch clothes

Common Curiosities

Where is glycogen stored?

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

What is glycogen?

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

How does starch differ in structure from glycogen?

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

Can humans digest starch and glycogen?

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

What triggers glycogen breakdown in animals?

Energy demands signal the breakdown of glycogen into glucose.

How does the body utilize starch?

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

Why is glycogen important for animals?

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

What is starch?

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

How does starch serve plants?

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

What are the main components of starch?

Amylose and amylopectin.

How is glycogen structure beneficial for its function?

Its high branching allows for quick glucose release.

What role does starch play in the human diet?

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

How are starch and glycogen similar?

Both are polysaccharides serving as energy storage molecules.

Why is starch digestion slow?

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

Is glycogen found in plants?

No, glycogen is exclusive to animals and fungi.

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Author Spotlight

Written by
Maham Liaqat
Co-written by
Fiza Rafique
Fiza Rafique is a skilled content writer at AskDifference.com, where she meticulously refines and enhances written pieces. Drawing from her vast editorial expertise, Fiza ensures clarity, accuracy, and precision in every article. Passionate about language, she continually seeks to elevate the quality of content for readers worldwide.

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