The hydrolysis of starch to glucose is accompanied by the production of ATP. The reaction involved in this process is exergonic, so energy is released and stored in ATP during this process. Specifically, starch is hydrolyzed to maltose and glucose by the enzyme amylase, a process that requires the consumption of energy, which is stored in the form of ATP for use in subsequent biosynthetic and metabolic processes. Starch is a macromolecular carbohydrate, mainly made from the polymerization of glucose molecules, and is a type of long-chain sugar. It is a polysaccharide composed of many glucose molecules and is one of the most important forms of stored energy in plant cells and one of the most common carbohydrates in the human diet. Starch is broken down in the body by digestive enzymes into glucose for the body's energy use. The digestion of starch requires some time and energy, and therefore provides a long-lasting supply of energy with a slower release of energy compared to simple sugars.