BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. It consists of two types of molecules: the linear and helical amylose and the branched amylopectin. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight.

Detailed explanation-2: -Starch is a soft, white, tasteless powder that is insoluble in cold water, alcohol, or other solvents. The basic chemical formula of the starch molecule is (C6H10O5)n.

Detailed explanation-3: -Amylopectin from normal potato starch has a double-helix conformation, which does not readily dissolve in cold water [7]. Unlike normal potato starch, which as a double-helix structure, amylopectin and amylose of CWSS have a single-helix structure, which makes them soluble in cold water [8].

Detailed explanation-4: -Starches are insoluble in neutral water at room temperature. However, if they are heated beyond the boiling point of water in a closed container, they eventually dissolve.

Detailed explanation-5: -Most polysaccharides (sugar polymers) are far less soluble in water than their monomers (simple sugars). This happens because the polymer linkage between sugars ties up two of the sugar’s reactive groups, which prevents those two groups from interacting with water.