Asked by | 13th Jan, 2010, 04:40: PM
Amylose and amylopectin
Amylose is water soluble component which constitutes about 15-20% of starch. Chemically amylose is a long unbranched chain with 200-1000 α-D-(+)-glucose units held by C1– C4 glycosidic linkage.
Amylopectin is insoluble in water and constitutes about 80- 85% of starch. It is a branched chain polymer of α-D-glucoseunits in which chain is formed by C1–C4 glycosidic linkage whereasbranching occurs by C1–C6 glycosidic linkage.
Answered by | 13th Jan, 2010, 04:44: PM
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