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Starch Granule. The microscopically small, chiefly spherical particle form in which starch (q.v.) occurs in nature and whose size and shape are characteristic for each species. The granule, with few exceptions, consists of two types of starch molecules (q.v.), namely amylose (q.v.) and amylopectin (q.v.), that are interspersed and form fiberlike crystals (q.v.). Starch granules are insoluble in cold water, but swell and gelatinize (q.v.) when the suspension is heated. Ungelatinized and undamaged starch granules are largely immune to enzyme action (q.v.).