BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Starch is a mixture of two polymers: amylose and amylopectin. Natural starches consist of about 10%–30% amylase and 70%–90% amylopectin.

Detailed explanation-2: -Starch is a mixture of two polymers: amylose and amylopectin.

Detailed explanation-3: -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-4: -Amylose is a linear polysaccharide in which glucose residues are linked solely by -1, 4 glycosidic bonds. In contrast, amylopectin is a branched molecule in which the branch points consist of -1, 6 glycosidic bonds while the linear portions of the branches are made up of -1, 4 bond as in amylose (Fig.

Detailed explanation-5: -Amylose and amylopectin provide the means of storage. This is the practical reason why plants produce amylose. Plants use amylose and amylopectin to store sugar because the long chains are a compact way to store it. Amylose can easily be broken down into individual glucose molecules.