| 1. | Waxy starches with little or no amylose present will color red.
|
| 2. | Starches with high amylose content generally have increased resistant starch.
|
| 3. | This specific starch synthase enzyme is responsible for amylose biosynthesis.
|
| 4. | The starch amylose and amylopectin molecules realign themselves causing recrystalisation.
|
| 5. | It is a traditional Indian cultivar with intermediate amylose and gelatinization temperature.
|
| 6. | Historically, floridean starch has been described as lacking amylose.
|
| 7. | Synthetic amylose made from cellulose has a well-controlled degree of polymerization.
|
| 8. | When amylose concentration is increased, gel stickiness decreases but gel firmness increases.
|
| 9. | Amylose seems to be an important element of some corn-based bioplastic.
|
| 10. | Amylose is a much smaller molecule than amylopectin.
|
मोबाइल