BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Amylose in starch is responsible for giving the deep blue colour in the presence of iodine. Iodine gets trapped in the amylose helices. Amylopectin is a polymer of several D-glucose molecules. 80% of amylopectin is present in starch.

Detailed explanation-2: -Amylopectin, a polysaccharide, has a branched structure with mostly short chains of 1, 4-linked anhydroglucose units (as present in ►Amylose) and 4%–5% branch points with 1, 6 linkages occurring periodically at approx. every 20–30 anhydroglucose units. It is one of the two major components of ►Starch.

Detailed explanation-3: -Amylopectin is highly branched, being formed of 2, 000 to 200, 000 glucose units. Its inner chains are formed of 20–24 glucose subunits.

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: -Commercial starch is a white powder. Starch is a mixture of two polymers: amylose and amylopectin. Natural starches consist of about 10%–30% amylase and 70%–90% amylopectin.