Amylopectin /ˌæmɪloʊˈpɛktɪn/ is a water-insoluble polysaccharide and highly branched polymer of α-glucose units found in plants. It is one of the two...
35 KB (3,951 words) - 10:18, 17 April 2024
amylose (15–20%) and amylopectin (80–85%). Amylose consists of a linear chain of several hundred glucose molecules, and Amylopectin is a branched molecule...
34 KB (3,908 words) - 06:02, 19 September 2024
polysaccharides, lipids, protein, and water. Mochi has a varied structure of amylopectin gel, starch grains, and air bubbles. In terms of starch content, the...
49 KB (5,183 words) - 19:46, 15 September 2024
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...
36 KB (5,441 words) - 00:44, 10 May 2024
regions into the tightly bound areas of double helical structures of amylopectin. At ambient temperatures these crystalline regions do not allow water...
8 KB (916 words) - 09:24, 11 September 2024
Retrogradation is a reaction that takes place when the amylose and amylopectin chains in cooked, gelatinized starch realign themselves as the cooked starch...
4 KB (430 words) - 11:29, 1 May 2023
crystallize than amylopectin (which has short, highly branched chains), high-amylose starch is more resistant to digestion. Unlike amylopectin, amylose is...
16 KB (1,767 words) - 18:59, 31 August 2024
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...
60 KB (6,374 words) - 11:42, 6 August 2024
Pullulanase (redirect from Amylopectin 6-glucanohydrolase)
Pullulanase (EC 3.2.1.41, limit dextrinase, amylopectin 6-glucanohydrolase, bacterial debranching enzyme, debranching enzyme, α-dextrin endo-1,6-α-glucosidase...
3 KB (350 words) - 21:54, 21 June 2024
amylopectin, the latter of which is most industrially useful. Waxy potato varieties produce waxy potato starch, which is almost entirely amylopectin,...
93 KB (9,789 words) - 17:28, 25 August 2024
debranching amylopectin. Amylodextrin colors blue with iodine. (Beta) Limit dextrin is the remaining polymer produced by enzymatic hydrolysis of amylopectin with...
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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...
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also stickier due to the higher content of amylopectin, whereas indica rice starch consists of less amylopectin and more amylose. Japonica rice plants are...
5 KB (456 words) - 02:34, 15 August 2024
Limit dextrinase (redirect from Amylopectin-1,6-glucosidase)
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...
1 KB (124 words) - 14:45, 26 August 2023
functions as energy storage in plants. It has a structure similar to amylopectin (a component of starch), but is more extensively branched and compact...
35 KB (4,112 words) - 05:10, 19 September 2024
unlike other short grain varieties, it has a relatively low content of Amylopectin, meaning it does not become sticky when cooked (like Sushi rice) nor...
3 KB (301 words) - 01:33, 31 July 2024
amylose) tend to remain intact after cooking; medium-grain rice (high in amylopectin) becomes more sticky. Medium-grain rice is used for sweet dishes, for...
27 KB (3,137 words) - 01:43, 12 June 2024
Amylo-α-1,6-glucosidase (redirect from Amylopectin 1,6-glucosidase)
6-glucosidase (EC 3.2.1.33, amylo-1,6-glucosidase, dextrin 6-α-D-glucosidase, amylopectin 1,6-glucosidase, dextrin-1,6-glucosidase, glycogen phosphorylase-limit...
2 KB (178 words) - 21:38, 21 June 2024
sticky than glutinous rice (Oryza sativa var. glutinosa), as it has less amylopectin. It is about three times stickier than American long-grain rice. To harvest...
16 KB (1,741 words) - 00:36, 4 September 2024
degradation of croissants during storage. Amylopectin retrogradation occurs over several days to weeks, as amorphous amylopectin chains are realigned into a more...
43 KB (5,352 words) - 20:12, 1 October 2024
made up of two components, nitrated amylose and nitrated amylopectin. Nitrated amylopectin generally has a greater solubility than amylose; however,...
4 KB (215 words) - 11:45, 4 October 2024
variety of commercially available starch composed almost entirely of amylopectin molecules, extracted from new potato varieties. Standard starch extracted...
3 KB (332 words) - 05:56, 16 September 2023
and maltose from amylose, or maltose, glucose and "limit dextrin" from amylopectin. They belong to glycoside hydrolase family 13 (https://www.cazypedia...
23 KB (2,549 words) - 09:25, 14 August 2024
Starch granules are composed of a crystalline structure of amylopectin and amylose. Amylopectin forms the structure of the starch granule, with branching...
14 KB (1,737 words) - 17:44, 17 September 2024
free dictionary. Amyl may refer to: Amylum or starch, a carbohydrate Amylopectin, a polymer of glucose found in plants; one of two components of starch...
1 KB (215 words) - 07:19, 28 May 2024
for metabolism is stored as a polymer, in plants mainly as amylose and amylopectin, and in animals as glycogen. Glucose circulates in the blood of animals...
121 KB (12,789 words) - 20:47, 6 September 2024
to amylopectin and is sometimes described as "semi-amylopectin". Floridean starch is often described in contrast to starch (a mixture of amylopectin and...
9 KB (923 words) - 06:49, 5 February 2023
was a cultivar developed by BASF Plant Science for production of pure amylopectin starch for processing into waxy potato starch. It was approved for industrial...
13 KB (1,362 words) - 02:47, 22 May 2024
position, the same bond that is found at the branch points of glycogen and amylopectin.[citation needed] Like glucose, maltose is a reducing sugar, because...
10 KB (843 words) - 18:55, 7 June 2024
starch in tightly packed granules, consisting of layers of amylose and amylopectin. The size and shape of the starch granule varies by botanical source...
40 KB (4,270 words) - 15:59, 20 July 2024