Final answer:
Amylase is a water-insoluble component of amylose due to the presence of a-1,4-glycosidic linkage between glucose units, resulting in a helical structure and strong intramolecular hydrogen bonding.
Step-by-step explanation:
Amylase is a water-insoluble component because of its structure and composition. Amylose, one form of starch, consists of long and unbranched chain molecules with more than 200 glucose units. The primary reason for amylose's water-insolubility is the presence of a-1,4-glycosidic linkage between glucose units.
Due to this linkage, the glucose chains acquire a spiral or helical structure that contains six glucose units per turn. The helical configuration of amylose enhances interactions between the glucose units, resulting in strong intramolecular hydrogen bonding. These hydrogen bonds make amylose less soluble in water.
Amylopectin, another form of starch, is composed of branched chains of glucose units connected by a-1,4 and a-1,6-glycosidic linkages. This branching disrupts the helical structure of amylopectin and makes it more soluble in water compared to amylose.