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 Amylopectin is insoluble in water and constitutes about 80-
85% of starch It is a branched chain polymer of a-D-glucose
units in which chain is formed by C1–C4 glycosidic linkage whereas
branching occurs by C1–C6 glycosidic linkage