Information om | Engelska ordet AMYLOPECTIN

Exempel på hur man kan använda AMYLOPECTIN i en mening

• Retrogradation (starch), the gelatinization of starch when the amylose and amylopectin chains realign themselves.
• In terms of starch content, the rice used for mochi is very low in amylose and has a high amylopectin level, producing a gel-like consistency.
• Because the long linear chains of amylose more readily crystallize than amylopectin (which has short, highly branched chains), high-amylose starch is more resistant to digestion.
• Dissolved amylopectin starch has a lower tendency of retrogradation (a partial recrystallization after cooking—a part of the staling process) during storage and cooling.
• The glycemic effect of foods depends on a number of factors such as the type of starch (amylose versus amylopectin), physical entrapment of the starch molecules within the food, fat and protein content of the food and organic acids or their salts in the meal — adding vinegar, for example, will lower the glycemic response.
• γ-Amylase will cleave the last α(1–4)glycosidic linkages at the nonreducing end of amylose and amylopectin, yielding glucose.
• Its substrate, alpha-limit dextrin, is a product of amylopectin digestion that retains its 1-6 linkage (its alpha 1-4 linkages having already been broken down by amylase).
• Nitrated amylopectin generally has a greater solubility than amylose; however, it is less stable than nitrated amylose.
• This does not depend on the amylose or amylopectin content, but rather the structure of the granule protecting the starch.
• In 1922, another researcher, Paul Weatherwax of Indiana University in Bloomington, reported that the starch in waxy maize was entirely of a "rare" form called "erythrodextrin", known today as amylopectin.
• One important mechanism is the migration of moisture from the starch granules into the interstitial spaces, degelatinizing the starch; stale bread's leathery, hard texture results from the starch amylose and amylopectin molecules realigning themselves causing recrystallisation.
• Unlike green algae, red algae store sugars as food reserves outside the chloroplasts as floridean starch, a type of starch that consists of highly branched amylopectin without amylose.
• Japonica rice is also stickier due to the higher content of amylopectin, whereas indica rice starch consists of less amylopectin and more amylose.
• Retrogradation is a reaction that takes place when the amylose and amylopectin chains in cooked, gelatinized starch realign themselves as the cooked starch cools.
• Regular potato starch contains two constituent types of molecules: amylopectin (80 percent), which is more useful as a polymer for industry, and amylose (20 percent) which often creates problems as starch retrogradation, so must be modified with chemical reactions which can be costly.
• Penglai rice is a short-grained variety whose amylopectin content, which affects its stickiness, is between that of zailai rice and glutinous rice, making it the preferred rice to the locals as well as to the Japanese.

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