BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Starch normally contains about 20–30% amylose and 70–80% amylopectin, but amylose content can range from < 1% in waxy starches and > 70% in certain high amylose starches [6]. The branched amylopectin molecule contains regions with low and high levels of branches.

Detailed explanation-2: -Amylopectin is a branched polysaccharide and makes up about 80% of the starch found in potatoes, corn and cereal grain. It is water soluble and easy to digest. Carbohydrates not immediately used for energy supply are stored as glycogen in the liver and muscles.

Detailed explanation-3: -The homopolysaccharide starch contains only glucose. Potatoes, rice, wheat, and other cereal grains contain starch. About 20% of starch is amylose and 80% amylopectin. Because starch is a mixture of amylose and amylopectin, it has a variable “molecular weight” that depends on its source.

Detailed explanation-4: -Amylopectin constitutes about 80% of dietary starch and has branch points every 25 molecules along the straight glucose chains; the -1, 6 glucose linkages in amylopectin identify the end products of amylase digestion-maltose, maltotriose, and the residual branch saccharides, the dextrins.