Amylose

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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.
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