"' Amylopectin "'is a soluble polysaccharide and highly branched polymer of glucose found in plants.
32.
Depending on the plant, starch generally contains 20 to 25 % amylose and 75 to 80 % amylopectin by weight.
33.
They contain more amylopectin, a waxy starch molecule that makes the cooked rice denser and the kernels more apt to cohere.
34.
Varieties that contain a slightly higher amylopectin content, a highly branched molecule, help the potato retain its shape when boiled.
35.
It breaks down amylose ( straight chain starch ) and amylopectin ( branched starch ) by hydrolyzing alpha 1, 4 bonds.
36.
Additives that slow down retrogradation are not usually added since amylopectin has a very stable shelf life due to its high amylopectin content.
37.
Additives that slow down retrogradation are not usually added since amylopectin has a very stable shelf life due to its high amylopectin content.
38.
It has a structure similar to amylopectin ( a component of starch ), but is more extensively branched and compact than starch.
39.
He is credited with discovering the presence of glycogen in plants and fungi ( amylopectin ) through the use of sophisticated histochemical techniques.
40.
Amylopectin or waxy starch is now used mainly in food products, but also in the textile, adhesive, corrugating and paper industry.
