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Amylose is a
polysaccharide made of α-D-glucose units,
bonded to each
other through α(1→4)
glycosidic bonds. It is one of the two
components of starch...
- bubbles. In
terms of
starch content, the rice used for
mochi is very low in
amylose and has a high
amylopectin level,
producing a gel-like consistency. The...
- the
linear and
helical amylose and the
branched amylopectin.
Depending on the plant,
starch generally contains 20 to 25%
amylose and 75 to 80% amylopectin...
- by alpha-linkages. It is made up of a
mixture of
amylose (15–20%) and
amylopectin (80–85%).
Amylose consists of a
linear chain of
several hundred glucose...
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northeastern regions of
South Asia,
which has
opaque grains and very low
amylose content and is
especially sticky when cooked. It is
widely consumed across...
-
building upon Hanes'
helical model,
proposed that the
helical conformation of
amylose creates a
hydrophobic cavity lined with CH groups,
which attracts iodine...
-
Retrogradation is a
reaction that
takes place when the
amylose and
amylopectin chains in cooked,
gelatinized starch realign themselves as the
cooked starch...
-
Starch consists of
amylose and
amylopectin which affect the
textural properties of
manufactured foods.
Cooked starches with high
amylose content generally...
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commercial breeding of a
cornstarch with high (>50%)
amylose content, also
called high
amylose starch. The
discovery of
amylomaize occurred as a mutation...
-
comparative ratio of two
different potato starch compounds:
amylose and amylopectin.
Amylose, a long-chain molecule,
diffuses from the
starch granule when...
