Hi

As per your question Starch may be a colourless and odourless polysaccharide that's found in plants as

stored carbohydrates. it's a polymer of glucose monomers that are linked with one another to make

polysaccharide.

Starch consists of two sorts of polysaccharide molecules:

Amylose

Amylopectin

Amylose and Amylopectin

Amylose may be a polysaccharide made from several D-glucose units. they're linked by 1,4-glycosidic

bonds. When iodine is added to starch, the color changes to navy or black thanks to the presence of

amylose present within the starch. Amylose is soluble in water and may be hydrolyzed into glucose units

by the enzymes α- amylase and β-amylase.

Amylopectin may be a polymer of several D-glucose molecules. 80% of amylopectin is present in starch.

Amylopectin molecules are linked by α-1,4-glycosidic bonds and α-1,6-glycosidic bonds. When iodine is

added to starch, it gives reddish-brown appearance thanks to the presence of amylopectin. It readily

dissolves in predicament . On cooling, it forms a starch paste or starch gel.

Let us discuss the difference between amylose and amylopectin.

Following are the important difference between amylose and amylopectin:

Amylose Amylopectin

It is a straight-chain polymer of D-glucose units it's a branched-chain polymer of D-glucose units

Constitutes 20% of starch Constitutes 80% of starch

Solubility in water is less More soluble in water

Straight chain structure Branched structure

Amylose stains blue with iodine Amylopectin stains reddish-brown with iodine

Soluble in predicament without swelling Soluble in predicament with swelling

Does not form a gel when predicament is added thereto Forms a gel when predicament is added to it

Hope helpful.

Hello,

Amylose is a polysaccharide made of several D- glucose units linked with 1,4 glycosidic bonds. When iodine is added to starch it changes its colour to dark blue or black due to the presence of Amylose. Amylose is soluble in water and can be hydrolyzed into glucose units.

Amylopectin is a polymer of several D-glucose molecules. 80% of Amylopectin is present in starch. They are linker by alpha-1,4 glycosidic bonds and alpha-1,6 glycosidic bonds. When iodine is added to the starch the colour changes to reddish brown due to the presence of  Amylopectin ,