Amylopectin /ˌæmɪloʊˈpɛktɪn/ is a water-insoluble polysaccharide and highly branched polymer of α-glucose units found in plants. It is one of the two...

structure of amylopectin gel, starch grains, and air bubbles. The rice used for mochi has a negligible amylose content and a high amylopectin level, producing...

amylose (15–20%) and amylopectin (80–85%). Amylose consists of a linear chain of several hundred glucose molecules, and Amylopectin is a branched molecule...

regions into the tightly bound areas of double helical structures of amylopectin. At ambient temperatures these crystalline regions do not allow water...

crystallize than amylopectin (which has short, highly branched chains), high-amylose starch is more resistant to digestion. Unlike amylopectin, amylose is...

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...

Retrogradation is a reaction that takes place when the amylose and amylopectin chains in cooked, gelatinized starch realign themselves as the cooked starch...

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...

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...

developed by BASF Plant Science. "Amflora" potato plants produce pure amylopectin starch that is processed to waxy potato starch. It was approved for industrial...

variety of commercially available starch composed almost entirely of amylopectin molecules, extracted from new potato varieties. Standard starch extracted...

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...

Pullulanase (EC 3.2.1.41, limit dextrinase, amylopectin 6-glucanohydrolase, bacterial debranching enzyme, debranching enzyme, α-dextrin endo-1,6-α-glucosidase...

debranching amylopectin. Amylodextrin colors blue with iodine. (Beta) Limit dextrin is the remaining polymer produced by enzymatic hydrolysis of amylopectin with...

functions as energy storage in plants. It has a structure similar to amylopectin (a component of starch), but is more extensively branched and compact...

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...

also stickier due to the higher content of amylopectin, whereas indica rice starch consists of less amylopectin and more amylose. Japonica rice plants are...

to amylopectin and is sometimes described as "semi-amylopectin". Floridean starch is often described in contrast to starch (a mixture of amylopectin and...

amylopectin, the latter of which is most industrially useful. Waxy potato varieties produce waxy potato starch, which is almost entirely amylopectin,...

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...

starch in tightly packed granules, consisting of layers of amylose and amylopectin. The size and shape of the starch granule varies by botanical source...

made up of two components, nitrated amylose and nitrated amylopectin. Nitrated amylopectin generally has a greater solubility than amylose; however,...

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...

degradation of croissants during storage. Amylopectin retrogradation occurs over several days to weeks, as amorphous amylopectin chains are realigned into a more...

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...

stachyose, fructo-oligosaccharides Polysaccharides (>9) Starch Amylose, amylopectin, modified starches Non-starch polysaccharides Glycogen, Cellulose, Hemicellulose...

Starch granules are composed of a crystalline structure of amylopectin and amylose. Amylopectin forms the structure of the starch granule, with branching...

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...

and maltose from amylose, or maltose, glucose and "limit dextrin" from amylopectin. They belong to glycoside hydrolase family 13 (https://www.cazypedia...

for metabolism is stored as a polymer, in plants mainly as starch and amylopectin, and in animals as glycogen. Glucose circulates in the blood of animals...