The higher the amylose content, the higher the gelatinization temperature.

Starch is a soft, white, tasteless powder that is insoluble in cold water, alcohol, or other solvents. The basic chemical formula of the starch molecule is (C6H10O5)n. Starch is a polysaccharide comprising glucose monomers joined in _________ linkages. The simplest form of starch is the linear polymer amylose; amylopectin is the branched form.

下列对淀粉的叙述何者错误？ A: 直链淀粉（Amylose）以α1.4型式结合呈直链状 B: 直链淀粉具有胶体的性质 C: 糊精分子愈小，甜味愈重 D: 淀粉的分子量越小者，"碘液反应"越不显着。