Biochemistry

С А В Figure 7.1 - The structure of starch and glycogen A- the structure of amylose; В - the structure of amylopectin; C - the structure of glycogen The ratio of starch fractions to iodine is different', amylose gives a blue color in the reaction with iodine, amylopectin - violet. Hydrolytic decomposition of starch occurs gradually, with the formation of intermediate products - dextrins and maltose, with complete hydrolysis of glucose. 148