Multiple choice

Assertion (A): Dissolved amylopectin starch has less propensity of gelling during storage and cooling. Reason (R): Dextrose units are connected in a linear way with α(1 → 4) glycosidic linkages and branching takes place with α(1→6) bonds.

  1. A and R both are correct and R is the correct explanation of A.

  2. A and R both are correct and R is not the correct explanation of A.

  3. A is correct and R is incorrect.

  4. A is incorrect and R is correct.

  5. A and R both are incorrect.
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

Dissolved amylopectin starch has less propensity of gelling during storage and cooling because dextrose units are connected in a linear way with α(1 → 4) glycosidic linkages and branching takes place with α(1 → 6) bonds. Thus, this option is correct.

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