It's a mixture of two polysaccharides: Amylose and Amylopectin.
Amylose is not branched. It's a helix held in place by Hydrogen bonds.
Amylopectin is branched and shape is maintained by Hydrogen bonds.
Both are spiral and compact molecules, insoluble, ideal storage molecules and osmotically intact.
Glycogen in animals only has similar structure to starch, but is more branched.
Test for Starch: Iodine changes colour from brown to dark blue in the presence of starch.
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