Starch is a polymer consisting of (A) Fructose (B) Maltose (C) Sucrose (D) Amylose and amylopectin
Option D. Starch is an enormous polymer of glucose subunits and is the capacity type of glucose in plants. Sources incorporate seeds, grains, corn, beans, potatoes, and rice. There are really two kinds of starch: amylose and amylopectin. Amylose is a long, unbranched, chain of glucose subunits. Amylose is a long, unbranched, chain of glucose subunits. Amylopectin, then again has a spread structure. It is the extent of each type of starch in a specific food that decides the food's capacity to be processed. Nourishments with a lot of amylopectin are processed and retained quickly, while nourishments that have more significant levels of amylose separate at a slower rate. Amylose has a direct structure with α1−4α1−4 glycosidic linkage while amylopectin has an extended structure with α1−4α1−4 just as α1−6α1−6 glycosidic linkages Hence, the correct answer is option (D).
