Talk:Amylose
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suggestions for expanding the article:
binds iodine giving blue complex.
Amylose-free starch = "waxy" mutation in maize, also done by GM (potato etc). 21 Mar 04
amylopectin is absorbed in digestion more rapidly than amylose. This tends to give amylopectin rich foods a higher glycemic index. Some amylose starches may be incompletely digested.
amylose and amylopectin starches have different thickening properties when used in cooking
Both this page and amylopectin claim that they make up 80% of the starch in plants. Which is it?
Amylose is actually around 20%. Its changed.
