-
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...
-
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...
- in plants. It is one of the two
components of starch, the
other being amylose.
Plants store starch within specialized organelles called amyloplasts....
-
building upon Hanes'
helical model,
proposed that the
helical conformation of
amylose creates a
hydrophobic cavity lined with CH groups,
which attracts iodine...
-
comparative ratio of two
different potato starch compounds:
amylose and amylopectin.
Amylose, a long-chain molecule,
diffuses from the
starch granule when...
- are
joined with an α(1→6) bond.
Maltose is the two-unit
member of the
amylose homologous series, the key
structural motif of starch. When beta-amylase...
-
Retrogradation is a
reaction that
takes place when the
amylose and
amylopectin chains in cooked,
gelatinized starch realign themselves as the
cooked starch...
