(i) Amylose :
(a) It constitutes about 20% of the starch.
(b) Amylose is straight chain polymer of D-glucose.
(c) with iodine amylose stains blue.
(d) `alpha and beta` amyloses can hydrolyse amylose
(e) more soluble in water.
Amylopectin:
(a) It constitutes about 80% of the starch
(b) Amylopectin is a branched chain polymer of D-glucose units (c) With iodine anylopectin stains reddish brown.
(d) `alpha and beta` amyloses can hydrolyse `alpha-1-gt 4` glycosidic linkage but cannot at branch points of amylopectin.
(ii)Peptide linkage and Glycosidic linkage: Refer Q. 9, Paper-2011, Delhi Board, Set-II, [Page 113-114]
(iii) Fibrous proteins and Globular proteins : See Q. 21, Paper-2015, Delhi Board, Set-l, [Page 293-294].
