BIOMOLECULES AND ENZYMES

Detailed explanation-1: -The amylose and amylopectin fractions start to solubilize at 158°F (70°C) and 194°F (90°C), respectively. These fractions become loose and eventually become more reactive and prone to enzyme attack (especially amylases).

Detailed explanation-2: -The mechanism of starch gelatinization, the break up of starch’s structure by heat and water treatment, has been studied for a long time. During gelatinization in excess water the granules swell, absorb water, lose crystallinity, and leach amylose.

Detailed explanation-3: -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-4: -Generally, the higher the amylose, the higher the gelatinization temperature. This is most noticeable in the two high-amylose corn starches which require such high temperatures for gelatinization that they must be cooked under pressure.