The Structure Of Starch And State Which Structural Feature Is Key To The Colour Change In The Iodine

Test For Starch. http://brilliantbiologystudent.weebly.com/iodine-test-for-starch.html

Starch is a polysaccharide consisting of glucose units joined together by glycosidic bonds.The chains
formed during the condensation reaction are either linear or highly branched molecules.

Linear - both straight and helical - molecules of starch are referred to as Amylose.

Whereas branched molecules of starch are called Amylopectin.

Natural starches - from plants - consist of a mixture of amylose (10 - 25%) and amylopectin
(75-90%).The the structure of the helical amylose is key to the Iodine-starch reaction. A helix is a coil
or a spring.

The tri-iodide and penta-iodide ions formed are linear and slip inside the helix of the amylose (form of
starch).

Starch-iodine test
https://www.biology-online.org/dictionary
/Starch-iodine_test
The reaction is due to the formation of polyiodide chains from the reaction of starch and iodine. The amylose in starch forms
helices where iodine molecules assemble, forming a dark blue or black color. When starch is broken down or hydrolyzed into
smaller carbohydrate units, the blue-black color is not produced. Therefore, this test can also indicate completion
of hydrolysiswhen a color change does not occur.
Theory:
http://www.biologydiscussion.com/experiments/experiment-to-test-the-presen
ce-of-starch-in-the-given-food-sample/1785

Starch, a complex carbohydrate, is composed of 15%-20% amylose and 80%-85% amylopectin.

It is found in different kinds of cereals such as rice, wheat, maize, etc. After reacting with
iodine solution starch forms a dark, blue-black compound. The appearance of blue-black
colour is due to the presence of amylase in starch.

https://pp.bme.hu/ch/article/viewFile/3724/2829

http://www.isca.in/rjcs/Archives/vol2/i1/03.ISCA-RJCS-2011-215_Done.pdf

Pineapples contain protein-digesting enzymes called bromelain, which is known for its powerful ability to
break down protein chains. In fact, bromelain is an excellent meat tenderizer that is capable of causing the
meat to fall apart if marinated too long. Bromelain also hydrolyzes the protein of gel networks, thereby
preventing or weakening its formation. As a result, pineapple won’t form into jelly or jam because this enzyme
breaks down the gelatin. However, you can neutralize this reaction by adding agar-agar. -
https://enzymedica.com/blogs/naturaldigestivehealth/high-enzyme-foods

Amylase Types

Alpha amylase turns carbohydrates into all forms of sugar except malt. Plants and animals produce alpha
amylase. Humans have it in saliva and produce it in the pancreas. It can change carbohydrates into sugar in
minutes. Beta amylase, found only in plants, yields maltose. Whether plants are eaten raw, cooked or preserved,
they contain the enzymes necessary for them to be digested. The more carbohydrates you eat, the more amylase
you consume.

Options for Vegetable Gardens

Some garden vegetables that contain amylase can be eaten raw. These plants include beets (Beta vulgaris), celery
(Apium graveolens), cauliflower (Brassica oleracea), onions (Allium cepa) and turnips (Brassica rapa). Beets and
celery are annuals that grow in U.S. Department of Agriculture plant hardiness zones 2 through 10. Cauliflower
is a cool-season annual vegetable typically harvested in fall, but it can be harvested in winter in USDA zones 8
through 10. Onions are perennials in USDA zones 3 through 9, and turnips are biennials in USDA zones 3
through 9.

Varieties with the Most Amylase

All cereal grasses except barley (Hordeum vulgare distichon) contain heavy amounts of alpha amylase. They
include corn (Zea mays), common oats (Avena sativa), common rice (Oryza sativa) and bread wheat (Triticum
aestivum). Barley, corn, common oats and bread wheat are annual plants grown in temperate zones. Common
rice is an annual associated with tropical climates but also grows in warm temperate climates.
The sweet potato (Ipomoea batatas), hardy in USDA zones 9 through 11, has a high level of beta amylase. About
5 percent of the protein of a sweet potato is beta amylase. Malted barley, which is used to make beer, also has
a high amount of beta amylase.

https://www.hunker.com/13428064/plants-that-contain-amylase

Amylase
Amylase is a digestive enzyme that acts on starch in food, breaking it down into smaller carbohydrate molecules.
The enzyme is made in two places. First, salivary glands in your mouth make salivary amylase, which begins the
digestive process by breaking down starch when you chew your food, converting it into maltose, a smaller
carbohydrate. When starchy foods like rice or potatoes begin to break down in your mouth, you might detect a
slightly sweet taste as maltose is released. Cells in your pancreas make another type of amylase, called
pancreatic amylase, which passes through a duct to reach your small intestine. Pancreatic amylase completes
digestion of carbohydrate, producing glucose, a small molecule that is absorbed into your blood and carried
throughout your body.
https://healthyeating.sfgate.com/functions-amylase-protease-lipase-digestive-enzymes-3325.html