- Bertoft, Eric (4
November 2008). "Internal unit
chain composition in
amylopectins".
Carbohydrate Polymers. 74 (3): 527–543. doi:10.1016/j.carbpol.2008...
-
amylose (15–20%) and
amylopectin (80–85%).
Amylose consists of a
linear chain of
several hundred glucose molecules, and
Amylopectin is a
branched molecule...
- polysaccharides, lipids, protein, and water.
Mochi has a
varied structure of
amylopectin gel,
starch grains, and air bubbles. In
terms of
starch content, the...
-
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...
-
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...
-
amylopectin, the
latter of
which is most
industrially useful. Waxy
potato varieties produce waxy
potato starch,
which is
almost entirely amylopectin,...
-
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...
-
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...
-
debranching amylopectin.
Amylodextrin colors blue with iodine. (Beta)
Limit dextrin is the
remaining polymer produced by
enzymatic hydrolysis of
amylopectin with...
-
crystallize than
amylopectin (which has short,
highly branched chains), high-amylose
starch is more
resistant to digestion.
Unlike amylopectin,
amylose is...
