| 1. | When energy is needed for enzyme that assists in breaking down amylopectin.
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| 2. | The presence of amylopectin in rice had been demonstrated previously by Parnell.
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| 3. | The starch amylose and amylopectin molecules realign themselves causing recrystalisation.
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| 4. | It has short grains due to the presence of amylopectin.
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| 5. | Short-grain rice has a high proportion of amylopectin, or glutinous starch.
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| 6. | Amylose is a much smaller molecule than amylopectin.
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| 7. | Starch consists of amylose and amylopectin which affect the textural properties of manufactured foods.
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| 8. | Thus, amylopectin, waxy starches alone, cannot be correlated to good digestibility.
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| 9. | It is one of the two components of starch, the other being amylopectin.
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| 10. | Waxy, high amylopectin, starches also have a much lesser tendency to retrogradate.
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