| 11. | The strength of the resulting blue color depends on the amount of amylose present.
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| 12. | GM potato cultivar Amflora by BASF Plant Science was developed to not produce amylose.
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| 13. | It is one of the two components of starch, the other being amylose.
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| 14. | Starch consists of amylose and amylopectin which affect the textural properties of manufactured foods.
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| 15. | The unbranched form of starch is called amylose.
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| 16. | Chromatographic profiles of wx-containing starches, however, reveal no amylose peak.
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| 17. | Amylose, the linear component of the starch, is more susceptible to retrogradation.
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| 18. | It is also used in amylose magnetic beads and resin to separate maltose-binding protein
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| 19. | RS2 resistant starch from high amylose corn can be consumed raw or baked into foods.
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| 20. | Several chemical compounds were found including, flavones, phenolic compounds amylose and organic acid.
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