Concept:
Starch contains two components: amylose and amylopectin. Amylose is relatively water soluble, while amylopectin is water insoluble.
Step 1: Check starch components.
Starch consists of:
\[
\text{Amylose} + \text{Amylopectin}
\]
Step 2: Identify insoluble component.
Amylopectin is the water insoluble component of starch.
Step 3: Check other statements.
Animal starch is glycogen, not cellulose. The linkage between monosaccharides is glycosidic linkage, not oxide linkage.