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Properties of Amylopectin and Amylose
In plants, starch is packaged in granules, which vary in their shape and size, when isolated from different sources. The size of these granules varies from 2-150μ. The larger granule gelatinizes more easily while the smaller ones have better dispensability. In general, the granules from tubers are larger and spherical whereas those from cereals are small and polyhedric. The granules from legumes may be of kidney shaped.
With our knowledge of amylose and amylopectin let us move on to understand the properties of starches.
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example of outline f coelenterata
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