FOOD CHEMISTRY
CARBOHYDRATES PROTEINS AND LIPIDS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Glucose
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Amylose and Amylopectin
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fructose
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Galactose and glucose
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Detailed explanation-1: -Biochemically, potato starch is composed of amylose and amylopectin with the latter molecule typically making up 70−80% of the available starch in the tuber and the remaining portion being composed of amylose (Zeeman et al. 2010).
Detailed explanation-2: -Normally, potato starch contains 20–27% amylose (w/w) of total starch depending on variety and method of determination (Fredriksson, Silverio, Andersson, Eliasson, & A˚ man, 1998; Swinkels, 1985). To obtain potatoes with very high amylose or amylopectin contents, genetic modification is required.
Detailed explanation-3: -Starch contains two glucose polymer components – amylopectin and amylose. Both polymers have -1, 4-linked linear chains and -1, 6-linked branch points. Amylose is primarily linear and has very few branches.