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There are two components which make up [[Starch|starch]], amylose and [[amylopectin|amylopectin]]. Amylose, the unbranched form, has alpha [[1,4_glycosidic_bond|1,4 linkages]] between [[Glucose|glucose molecules]]. It is a compact molecule, and soluble in [[water|water]], making it ideal for storage in plant cells. It is broken down by the [[Enzyme|enzyme alpha]] amylase for energy<ref>Berg, J. Stryer, L. Tymoczko, J. (2011) fckLRBiochemistry, 7th Edition, New York: W.H Freeman and Company. Chapter 11, Page 338.</ref>.<br> | |||
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Revision as of 08:00, 22 October 2014
There are two components which make up starch, amylose and amylopectin. Amylose, the unbranched form, has alpha 1,4 linkages between glucose molecules. It is a compact molecule, and soluble in water, making it ideal for storage in plant cells. It is broken down by the enzyme alpha amylase for energy[1].
Reference
- ↑ Berg, J. Stryer, L. Tymoczko, J. (2011) fckLRBiochemistry, 7th Edition, New York: W.H Freeman and Company. Chapter 11, Page 338.
- ↑ Berg, J. Stryer, L. Tymoczko, J. (2011) fckLRBiochemistry, 7th Edition, New York: W.H Freeman and Company. Chapter 11, Page 338.