BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Starch granules are composed of two distinct glucose polymers – amylose and amylopectin. Amylose constitutes 5–35% of most natural starches and has a major influence over starch properties in foods.

Detailed explanation-2: -Amylose is a polysaccharide made of -D-glucose units, bonded to each other through (1→4) glycosidic bonds. It is one of the two components of starch, making up approximately 20–30%.

Detailed explanation-3: -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-4: -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.