BACK TO amylose
amylose vs. amylopectin
amylose vs. amylopectin: What's the difference?
Amylose and amylopectin refer to components that make up starch. Amylose is the soluble component; it forms a stiff gel at ordinary temperatures, and turns blue when exposed to iodine. Amylopectin is the insoluble component; it forms a paste when mixed with water and turns red when exposed to iodine.
[ am-uh-lohs ]
noun
- the soluble or sol component of starch that forms a stiff gel at ordinary temperatures and turns blue in iodine.
[ am-uh-loh-pek-tin ]
noun
- the insoluble or gel component of starch that forms a paste with water, but does not solidify, and that turns red in iodine.