amylopectin

The other fraction called amylopectin is completely insoluble in water.

The presence of amylopectin in rice had been demonstrated previously by Parnell.

In 1943, to cover all the special requirements for amylopectin, approximately 81650 tons of grains were produced.

Nevertheless the exact arrangement of chains within the amylopectin molecule is still not clear.

The two components of cornstarch are amylose and amylopectin, in about a 1:3 ratio.

There are maize germplasm collected that range from less than 20 to 100% complement of amylopectin.

As early as in 1956, it was stated that amylopectin contained three different types of chains.

These have different roles in amylopectin synthesis.

This resulting potato almost exclusively produces amylopectin, and thus is more useful for the starch industry.

Thus, amylopectin, waxy starches alone, cannot be correlated to good digestibility.

It also reduces the crystallinity of amylopectin and how easily water can infiltrate the starch.

In the late stages of maturation, the cytoplasm becomes filled with amylopectin granules.

Genetically modified amylopectin potato varieties have been developed.

Within the cytoplasm amylopectin granules may be present.

Amylose is a much smaller molecule than amylopectin.

Waxy, high amylopectin, starches have also much lesser tendency to retrogradate.

Standard starch extracted from traditional potato varieties contains both amylose and amylopectin.

Cassava starch contains 70 percent amylopectin and 20 percent amylose.

Glycogen, the glucose store of animals, is a more branched version of amylopectin.

Because of the high starch and amylopectin content, Ahipa is a good material for the starch industry.

Mochi has a heterogeneous structure of amylopectin gel, starch grains and air bubbles.

Unlike amylopectin, amylose is insoluble in water.

And waxy maize contains 100% amylopectin.

Play-Doh includes amylopectin or a waxy starch to act as a retrogradation inhibitor.

Extra amylopectin, though, can cause Play-Doh compound to become a sticky paste rather than a smooth gel.