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Structure of the amylose molecule Structure of the amylopectin molecule Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds . This polysaccharide is produced by most green plants for energy storage.
Amylose A is a parallel double-helix of linear chains of glucose. Amylose is made up of α(1→4) bound glucose molecules. The carbon atoms on glucose are numbered, starting at the aldehyde (C=O) carbon, so, in amylose, the 1-carbon on one glucose molecule is linked to the 4-carbon on the next glucose molecule (α(1→4) bonds). [3]
Native starch can also be modified in physical, chemical, and enzymatic ways to improve mechanical or biochemical properties. Within drug delivery, physical modification include treatment under mechanical forces, heat, or pressure. Chemical modifications attempt to alter molecular structure which can include breaking or addition of bonds.
Glycogen is analogous to starch, a glucose polymer in plants, and is sometimes referred to as animal starch, [16] having a similar structure to amylopectin but more extensively branched and compact than starch. Glycogen is a polymer of α(1→4) glycosidic bonds linked with α(1→6)-linked branches.
Starch is a complex carbohydrate found in many plant foods, which consists of glucose molecules bonded together. ... Reheating cooled starchy foods is not thought to change the molecular structure ...
A molecule of maltose is formed by the combination of two molecules of glucose. It is less sweet than glucose, fructose or sucrose. [72] It is formed in the body during the digestion of starch by the enzyme amylase and is itself broken down during digestion by the enzyme maltase. [80] Sucrose is found in the stems of sugarcane and roots of ...
Damaged starch can be produced, for example, during the wheat milling process, or when drying the starch cake in a starch plant. [5] There is an inverse correlation between gelatinization temperature and glycemic index. [4] High amylose starches require more energy to break up bonds to gelatinize into starch molecules.
Chemical structure of the three main types of cyclodextrins. Cyclodextrins are a family of cyclic oligosaccharides, consisting of a macrocyclic ring of glucose subunits joined by α-1,4 glycosidic bonds. Cyclodextrins are produced from starch by enzymatic conversion.