- Bertoft, Eric (4
November 2008). "Internal unit
chain composition in
amylopectins".
Carbohydrate Polymers. 74 (3): 527–543. doi:10.1016/j.carbpol.2008...
- 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 and the
branched amylopectin.
Depending on the plant,
starch generally contains 20 to 25%
amylose and 75 to 80%
amylopectin by weight. Glycogen, 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...
-
Retrogradation is a
reaction that
takes place when the
amylose and
amylopectin chains in cooked,
gelatinized starch realign themselves as the
cooked starch...
-
Pullulanase (EC 3.2.1.41,
limit dextrinase,
amylopectin 6-glucanohydrolase,
bacterial debranching enzyme,
debranching enzyme, α-dextrin endo-1,6-α-glucosidase...
-
variety of
commercially available starch composed almost entirely of
amylopectin molecules,
extracted from new
potato varieties.
Standard starch extracted...
-
crystallize than
amylopectin (which has short,
highly branched chains), high-amylose
starch is more
resistant to digestion.
Unlike amylopectin,
amylose is...
-
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...
-
degradation of
croissants during storage.
Amylopectin retrogradation occurs over
several days to w****s, as
amorphous amylopectin chains are
realigned into a more...
