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Amylopectin iodine adsorption

Starches can be separated into two major components, amylose and amylopectin, which exist in different proportions in various plants. Amylose, which is a straight-chain compound and is abundant in potato starch, gives a blue colour with iodine and the chain assumes a spiral form. Amylopectin, which has a branched-chain structure, forms a red-purple product, probably by adsorption. [Pg.387]

See other pages where Amylopectin iodine adsorption is mentioned: [Pg.262]    [Pg.262]    [Pg.345]    [Pg.346]    [Pg.367]    [Pg.375]    [Pg.278]    [Pg.280]    [Pg.301]    [Pg.279]   
See also in sourсe #XX -- [ Pg.301 , Pg.303 ]



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