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Starch structure questions 1) Which feature of amylose leads to increased intensity of the blue colour of...

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Biology

Starch structure questions

1) Which feature of amylose leads to increased intensity of theblue colour of the amylose iodine complex?

2) What part of the DSC endotherm gives the value ofGelatinisation Temperature?

3) When starch is cooled, what are the two processes thatoccur?

Answer & Explanation Solved by verified expert
4.5 Ratings (927 Votes)
1 Amylose is one of the main components of starch along with amylopectin It is usually a complex helical molecule capable of trapping other ions within its structure When a solution of Iodine dissolved in potassium iodide is added to amylose the polyiodide    See Answer
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