Starch: Difference between revisions
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== Structure == | == Structure == | ||
Starch is a [[Polysaccharide|polysaccharide]] with the basic [[Monosaccharide|monosaccharide]] being [[Glucose| | Starch is a [[Polysaccharide|polysaccharide]] with the basic [[Monosaccharide|monosaccharide]] being [[Glucose|glucose]]. the [[Glucose|glucose]] molecules are joined together by [[Glycosidic bonds|glycosidic bonds]]. straight chains are made up of 1-4 glycosidic bonds while branching chain are made up of 1-6 glycosidic bonds. Starch is made up of two fractions: [[Amylose|amylose]] and [[Amylopectin|amylopectin]]. Natural starches are made up of about 20% amylose and 80% amylopectin. Amylose is soluble in hot water whereas amylopectin is insoluble. Amylose has no branching chains, but instead is made up of only 1-4 glycosidic bonds. this causes the Amylase to form a [[Alpha-helix|helix]] shape. [[Amylopectin|Amylopectin]] however contains both straight chains and branching chains.<br> | ||
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== Testing == | == Testing == | ||
Revision as of 22:13, 7 January 2011
Structure
Starch is a polysaccharide with the basic monosaccharide being glucose. the glucose molecules are joined together by glycosidic bonds. straight chains are made up of 1-4 glycosidic bonds while branching chain are made up of 1-6 glycosidic bonds. Starch is made up of two fractions: amylose and amylopectin. Natural starches are made up of about 20% amylose and 80% amylopectin. Amylose is soluble in hot water whereas amylopectin is insoluble. Amylose has no branching chains, but instead is made up of only 1-4 glycosidic bonds. this causes the Amylase to form a helix shape. Amylopectin however contains both straight chains and branching chains.
Testing
Starch can be tested for using Iodine solution. If starch is present then a dark blue-black colour will be seen. This dark blue-black colour is due to the Iodine reacting with the amylose helix.