22-1 Hydrolysis of Complex Carbohydrates Carbohydrate found in food is mostly starch A glucose polymer Monosaccharide units are linked by a-(1-4)glycoside bonds Consists of two main fractions 1.Amylose Makes up 20%of starch by mass A linear polymer of several hundred a-(1-4)-linked glucose units 2.Amylopectin Makes up 80%of starch by mass A branched polymer of up to 5000 glucose units with a- (1-6)branches about every 25 unitsCarbohydrate found in food is mostly starch ▪ A glucose polymer ▪ Monosaccharide units are linked by a-(1→4) glycoside bonds ▪ Consists of two main fractions 1. Amylose ▪ Makes up 20% of starch by mass ▪ A linear polymer of several hundred a-(1→4)-linked glucose units 2. Amylopectin ▪ Makes up 80% of starch by mass ▪ A branched polymer of up to 5000 glucose units with a- (1→6) branches about every 25 units 22-1Hydrolysis of Complex Carbohydrates