NUTRITION
CARBOHYDRATES
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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What is the difference between amylose and amylopectin regarding gelatinization?
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amylose gelatinizes with water
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amylopectin gelatinizes in water
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amylose gelatinizes with water and heat
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amylopectin gelatinizes with water and heat
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Explanation:
Detailed explanation-1: -With the same amylopectin structure, increasing amylose contents lower the starch gelatinization temperature. Methods of starch isolation also affect starch gelatinization temperature. Amylose contents significantly affect the pasting properties of starch.
Detailed explanation-2: -Swelling began at 45-500C, coinciding with the onset of gelatinization measured by DSC (To = 45-50°C) but well before the peak temperature (Tp = 58°C). Loss of birefringence at 50-55°C coincided with the first decreases in enthalpy (45-550C), but further decreases were observed at 57.5 and 600C.
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