Differentiable between the following:
Amylose and Amylopectin
- Water soluble components
- Constitutes 15-20% of starch
- Water insoluble component
- Constitutes 80-85% starch.
|(a)||Only C1− C4 glycosidic linkage||C1− C4 glycosidic linkage but, branching occurs by C1− C6 glycosidic linkage|
|(b)||Water-soluble component of starch (15-20%)||Water-insoluble component of starch (80-85%)|
Is there an error in this question or solution?
Video Tutorials For All Subjects
- Carbohydrates - Structures of Glucose