-
Amylopectin /ˌæmɪloʊˈpɛktɪn/ is a water-insoluble
polysaccharide and
highly branched polymer of α-glucose
units found in plants. It is one of the two...
- polysaccharides, lipids, protein, and water.
Mochi has a
varied structure of
amylopectin gel,
starch grains, and air bubbles. In
terms of
starch content, the...
-
amylose (15–20%) and
amylopectin (80–85%).
Amylose consists of a
linear chain of
several hundred glucose molecules, and
Amylopectin is a
branched molecule...
-
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...
-
debranching amylopectin.
Amylodextrin colors blue with iodine. (Beta)
Limit dextrin is the
remaining polymer produced by
enzymatic hydrolysis of
amylopectin with...
-
amylopectin, the
latter of
which is most
industrially useful. Waxy
potato varieties produce waxy
potato starch,
which is
almost entirely amylopectin,...
-
functions as
energy storage in plants. It has a
structure similar to
amylopectin (a
component of starch), but is more
extensively branched and compact...
-
variety of
commercially available starch composed almost entirely of
amylopectin molecules,
extracted from new
potato varieties.
Standard starch extracted...
-
Retrogradation is a
reaction that
takes place when the
amylose and
amylopectin chains in cooked,
gelatinized starch realign themselves as the
cooked starch...
-
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...
