Science Buddies: "Ask an Expert"

I have finished my whole report except for the final touches on the conclusion. My project was about how temperature and starch content affects the viscosity of sauces. How can I simply explain how amylose and amylopectin change, (physically and/or chemically), as the sauce with corn starch or potato starch is cooked? This is for my conclusion.

thank you

-s.wol1

Hello s.wol1,

I find that a web search for amylose, sauce, viscosity, thickening, and similar terms turns up a lot of material about your question. Just one example that discusses the molecular basis is http://www.jce.divched.org/journal/issu ... 3p0685.pdf.

Good luck, WW