| In vitro it will act on both amylose and amylopectin, and can catalyse the formation of large circular molecules from both of these substrates. |
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| Inulin is a soluble carbohydrate of much lower molecular weight than either amylose or amylopectin. |
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| The 75-kD fusion protein was purified four times by affinity binding to an amylose resin. |
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| The higher the amylose content in a starch, the greater the effectiveness of the retrogradation process. |
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| The two major components of starch are amylose and amylopectin. |
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| The strong dependence of the transition temperature upon hydration in amylose and amylopectin reflects the known plasticizing role of water in polysaccharides. |
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| Carnaroli rice is rich in amylose, a substance that helps to make consistent the grain. |
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| In waxy varieties the starch is principally in the form of amylopectin, with very little amylose. |
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| Most plant starches consist of a mixture of two components: amylose and amylopectin. |
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| As a result, the starch produced has little or no amylose and consists of amylopectin which modifies the physical properties of the starch. |
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| Contramid, in white powder form, is obtained by the chemical cross-linking and gelatinization of a starch consisting mainly of amylose. |
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| During production, amylose is treated with a cross-linking agent to obtain a three-dimensional structure. |
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| Starch from Carnaroli rice is the richest in amylose, a substance which helps to keep the grain firm. |
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| A recent clinical trial with high amylose corn resistant starch showed that it increased fat oxidation after a meal. |
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| Another relevant class of biopolymers for which stretching measurements are available is constituted by polysaccharides, in particular cellulose, amylose, and dextran. |
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| Cereals that are rich in amylose are sources of resistant starch. |
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| Starch is one of most abundant natural food sources and primarily composed of amylose and amylopectin. |
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| Bigger amylopectin molecules provide higher viscosifying power and lower gelatinization temperature compare to amylose. |
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| The increased pullulanase activity would break down more uncrystallized amylopectin molecules and thus provide more sugar substrate for long amylose chain synthesis. |
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| The Cryptophyceae also store amylose and amylopectin. |
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| About one iodine molecule is bound for each seven or eight glucose units, and at least five times that many glucose units are needed in an amylose chain to permit the effective development of the colour. |
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| The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches. |
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| Because of their straight arrangement of glucose sugar units, amylose cornstarches create a smoother texture for sauces and puddings. |
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| Waxy potato varieties produce two main kinds of potato starch, amylose and amylopectin, the latter of which is most industrially useful. |
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| The tendency towards retrogradation depends on the relative proportions of amylose and amylopectin in the starch: amylose re-associates more quickly. |
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| But with over 1,000 varieties, identifying the one with optimal amylose content, gel consistency and gelling temperature to match the desired eating texture can be difficult. |
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| This means it consists of hundreds of glucose molecules joined together either in a straight chain known as amylose or in a branched chain version called amylopectin. |
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| Starch is a mixture of the glucose polymers amylose and amylopectin. |
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| Percival Zhang, a researcher at Virginia Tech, has developed an enzymatic technique that can turn indigestible cellulose into the digestible starch amylose. |
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