Talk:Amylose
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suggestions for expanding the article:
binds iodine giving blue complex.
Amylose-free starch = "waxy" mutation in maize, also done by GM (potato etc). 21 Mar 04
amylopectin is absorbed in digestion more rapidly than amylose. This tends to give amylopectin rich foods a higher glycemic index. Some amylose starches may be incompletely digested.
amylose and amylopectin starches have different thickening properties when used in cooking
Is amylose actually water soluble? I've seen some papers that assume it is and in other palces it is stated as being insoluble.
Both this page and amylopectin claim that they make up 80% of the starch in plants. Which is it?
Amylose is actually around 20%. Its changed.
[edit] Stereochemistry in picture
Shouldn't the H's in the picture have bold bonds and the glycosidic O's have dashed bonds?
[edit] WikiProject class rating
This article was automatically assessed because at least one WikiProject had rated the article as stub, and the rating on other projects was brought up to Stub class. BetacommandBot 07:51, 10 November 2007 (UTC)
