A NUMBER of methods are available for the separation of the unbranched (amylose) and branched (amylopectin) components of starch. Of these methods, that of T. Schoch 1 has been generally useful ...

amylose and amylopectin. Amylose is a hydrolase enzyme that catalyzes the hydrolysis reaction of the 1-4 linkages of the α-amylose component when digesting glycogen and starch to produce simple ...

Starch is a complex carbohydrate that has different proportions of two polysaccharides: amylose and amylopectin. Different starches – such as potato, corn or cassava – have their own ratio of ...