How would you increase the amount of amylose compared to amylopectin in potato starch? How would...

How would you increase the amount of amylose compared to amylopectin in potato starch? How would you increase the amount of amylopectin compared to amylose? What is the advantage of performing these manipulations?

Expert Solution

The amount of amylose can be increased then amylopectin in potato starch. The amylose should be reduced then amylopectin because amylose can be rapidly digested to produce high amount of glucose that will be released into the blood which can cause high risk of obesity and type II diabetes.

Heat moisture treatment (HMT) : this method is used to alter the properties of of starch without altering it's granular structure. The amylose is heated at a high temperature but below the gelatinization temperature. This heat treatment changes it into slowly digestible starch i.e. amylopectin.

The amount of amylopectin can be increased in comparison to amylose by initiating the branching of amylose chains.

Amylopectin content is preferred for its increment because amylose will cause high blood sugar level which can be harmful. So, amylopectin rich food can be taken by such individuals which are acceptable to high sugar contents.

gladiator answered 1 year ago

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How would you increase the amount of amylose compared to amylopectin in potato starch? How would...

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