amylose

There are three main forms of amylose chains can take.

In the presence of amylose, a blue-black color will be observed.

Waxy starches with little or no amylose present will color red.

The structural formula of amylose is pictured at right.

The strength of the resulting blue color depends on the amount of amylose present.

It is one of the two components of starch, the other being amylose.

This rice is 24% amylose in content and its perfume is at the second level.

This is mainly caused by retrogradation of the amylose.

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

It is a traditional Indian cultivar with intermediate amylose and gelatinization temperature.

The higher the amylose content, the less expansion potential and the lower the gel strength for the same starch concentration.

Amylose is important in plant energy storage.

The starch it uses needs to have enough amylose to create sturdy, moldable dough.

As a starch-and-water mixture cools, the strands of amylose left in the water bind to each other.

Due to strong associations of hydrogen bonding, longer amylose molecules will form a stiff gel.

The unbranched form of starch is called amylose.

It is derived from high amylose maize starch and contains a minimum of 70% dietary fibre.

While amylose was traditionally thought to be completely unbranched, it is now known that some of its molecules contain a few branch points.

Amylose is a much smaller molecule than amylopectin.

Chromatographic profiles of wx-containing starches, however, reveal no amylose peak.

This specific starch synthase enzyme is responsible for amylose biosynthesis.

Cassava starch contains 70 percent amylopectin and 20 percent amylose.

The starch amylose and amylopectine molecules realign themselves causing recrystalisation.

One clinical trial with high amylose corn resistant starch showed that it increased fat oxidation after a meal.

Starch content (amylose) of rice is very important factors in grain yield, processing and palatability.