christy4166
christy4166 christy4166
  • 12-01-2021
  • Biology
contestada

why amylose doesn't form a gel when hot water is added? can someone explain​

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amia13mae amia13mae
  • 12-01-2021
Amylose is less soluble in water. It does not form a gel when hot water is added. Amylose constitutes about 20-30% of the starch. Amylose can be hydrolyzed with α amylase and β amylase enzymes completely.
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evw evw
  • 12-01-2021
Because it’s less soluble in water
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