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Amylopectin /ˌæmɪloʊˈpɛktɪn/ is a water-insoluble
polysaccharide and
highly branched polymer of α-glucose
units found in plants. It is one of the two...
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amylose (15–20%) and
amylopectin (80–85%).
Amylose consists of a
linear chain of
several hundred glucose molecules, and
Amylopectin is a
branched molecule...
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structure of
amylopectin gel,
starch grains, and air bubbles. The rice used for
mochi has a
negligible amylose content and a high
amylopectin level, producing...
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Retrogradation is a
reaction that
takes place when the
amylose and
amylopectin chains in cooked,
gelatinized starch realign themselves as the
cooked starch...
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regions into the
tightly bound areas of
double helical structures of
amylopectin. At
ambient temperatures these crystalline regions do not
allow water...
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crystallize than
amylopectin (which has short,
highly branched chains), high-amylose
starch is more
resistant to digestion.
Unlike amylopectin,
amylose is...
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characterized by its
sticky texture when
cooked as a
result of
larger amounts of
amylopectin. The corn was
first described from a
specimen from
China in 1909. As...
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Limit dextrinase (EC 3.2.1.142, R-enzyme,
amylopectin-1,6-glucosidase,
dextrin alpha-1,6-glucanohydrolase) is an
enzyme with
systematic name dextrin...
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amylose and the
branched amylopectin.
Depending on the plant,
starch generally contains 20 to 25%
amylose and 75 to 80%
amylopectin by weight. Glycogen, the...
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creamy and
chewy compared to
other varieties of rice, due to
their higher amylopectin starch content. It has a
starchy taste and
blends well with
other flavours...
