HNSC 1200 Chapter Notes - Chapter 5: Corn Syrup, Starch, Amylopectin
13 May 2017
School
Department
Course
Professor
Document Summary
Lomoar cpsd| 987298 found in germinating grain and corn syrup. Maltose (glucose + glucose) consists of 2 glucose molecules chemically bonded to each other. Complex cho/polysaccharides are chains of sugar units linked together. It can be branched or unbranched and lomoar cpsd| 987298 is water insoluble (so cannot wash away from plant via rain). Starch provides plants with energy and humans/ animals with energy when eaten, as we can digest starch. tubers. Basic storage form of carbohydrates in plants - found in abundance in seeds, roots and. Two kinds of starch molecules: amylose and amylopectin. Most natural starches consist of mixtures of amylose and amylopectin. Normal starch consists of 25% amylose and 75% amylopectin. Starch granules swell when heated in water - a process called gelatinization. Gelatinization is responsible for the thickening that occurs when a starch pudding or sauce is. See figure 7 and figure 8 in your textbook: dextrins (homoglucans) are polysaccharides that are derived from starch.
