High content
of starch is found in cereals, roots, tubers and some vegetables It
is a polymer of a-glucose and consists of two components—
Amylose and Amylopectin Amylose is water soluble component
which constitutes about 15-20% of starch Chemically amylose is
a long unbranched chain with 200-1000 a-D-(+)-glucose units
held together by C1– C4 glycosidic linkage