Question

The ability of starch to form gel is dependent on presence of
1) pectin
2) dextrin
3) amylose
4) Amylopectin ​

Answer 1

Answer:

Due to strong associations of hydrogen bonding, longer amylose molecules (and starch which has a higher amylose content) will form a stiff gel. Amylopectin molecules with longer branched structure (which makes them more similar to amylose), increases the tendency to form strong gels.