Cameroon GCE A-Level Food Science & Nutrition Practice Questions - Cameroon General Certificate Of Education Advanced Level Food Science And Nutrition (Subject Code 0740) Exam

Water penetrates the amorphous regions, causing granule swelling, disruption of hydrogen-bonded crystalline amylopectin lamellae, and leaching of linear amylose. Amylose chains form covalent disulfide cross-links with amylopectin, precipitating a rigid anhydrous gel network. Enzymatic alpha-amylase activity hydrolyzes starch polymers into monomeric D-glucose units at 60°C. Granules lose all bound water and shrink into microcrystalline spherulites through irreversible desolvation.