Amylose is water soluble component which constitutes about 15-20% of starch. Chemically amylose is a long unbranched chain with many -D-(+)-glucose units held by C1– C4 glycosidic linkage. Amylopectin is insoluble in water and constitutes about 80-85% of starch. It is a branched chain polymer of -D-glucose units in which chain is formed by C1–C4 glycosidic linkage whereas branching occurs by C1–C6 glycosidic linkage.
Hydrolysis of lactose gives β-D-galactose and β-D-glucose.
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