starch has more amylopectin or amylase?
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Answer:Starch is made of about 80–85% amylopectin by weight, though it varies depending on the source (higher in medium-grain rice to 100% in glutinous rice, waxy potato starch, and waxy corn, and lower in long-grain rice, amylomaize, and russet potatoes, for example)
Explanation:
Amylopectin exhibits better solubility than amylose due to the highly branched structure, although the latter has relative low molecular weight (amylose, 105; amylopectin, 107–109).
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Answer:
starch is made up of amylopectin
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