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Why amylose doesn't form a gel when hot water is added? can someone explain​
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Why amylose doesn't form a gel when hot water is added? can someone explain​

User Sebastian Benz
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Because it’s less soluble in water
User Dcook
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Amylose is less soluble in water. It does not form a gel when hot water is added. Amylose constitutes about 20-30% of the starch. Amylose can be hydrolyzed with α amylase and β amylase enzymes completely.
User Himanshu Shekhar
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