Amylose

From The School of Biomedical Sciences Wiki
Revision as of 15:31, 18 October 2014 by 130204413 (talk | contribs) (Created page with " There are two components which make up starch, amylose and amylopectin. Amylose, the unbranched form, has alpha 1,4 linkages between glucose molecule...")
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to navigation Jump to search

 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

  1. ↑ Berg, J. Stryer, L. Tymoczko, J. (2011) Biochemistry, 7th Edition, New York: W.H Freeman and Company. Chapter 11, Page 338.

Retrieved from "https://teaching.ncl.ac.uk/bms/wiki//index.php?title=Amylose&oldid=10957"