Dietary starch consists of two types of molecules. Which component is highly branched and insoluble in hot or cold water?
Q1. Dietary starch consists of two types of molecules. Which component is highly branched and insoluble in hot or cold water?
Answer: Amylopectin
Explanation: Amylopectin is the branched component of starch; amylose is tempting but it consists of unbranched chains that are soluble in hot water.