amylose वाक्य
उदाहरण वाक्य
मोबाइल
- It is known for its non-stick properties due to its high amylose content.
- This causes amylose to be hydrolyzed more slowly, but have higher density and be insoluble.
- High glycemic foods contain refined grains, refined sugars, and increased amylopectin / amylose ratio.
- Finally, tolerance was also observed in a waxy-starch ( amylose-free ) mutant.
- In mochi rice, the amylose content is negligible, which results in the soft gel consistency.
- The BASF Plant Science subsidiary produces the Amflora and Starch Potato genetically modified potato with reduced amylose.
- It consists of two types of molecules : the linear and helical amylose and the branched amylopectin.
- For example, amylose percentage ranged from 20 to 36 % for 399 cultivars of normal maize.
- Amylose begins to diffuse out of the starch granule and forms a gel matrix around the granule.
- The Wx gen catalyses the 1 4 linkage from glucose residues to amylose synthesis in the developing endosperm.
- When steaming, the addition of water and heat breaks up the helix structure and crystalinity of amylose.
- The sugar components of starch ( amylose, glucose, etc ) are relatively tastless in starch form.
- Starch content ( amylose ) of rice is very important factors in grain yield, processing and palatability.
- Some cultivated plant varieties have pure amylopectin starch without amylose, known as " waxy starches ".
- Currently, the extent of amylose leaching and granular structure distortion during the baking of croissants is still unknown.
- Geneticists could show that waxy maize has a defect in metabolism precluding the synthesis of amylose in the endosperm.
- The polysaccharide that makes up plant starch is named amylose, or " starch sugar "; see amyl.
- Starch is an immensely complex molecule, containing different amounts of amylose and amylopectin, depending on the source.
- The distinction may also arise from variation in the comparative ratio of two potato starch compounds : amylose and amylopectin.
- Loose helical amylose chains have a hydrophobic interior that can bind to hydrophobic molecules such as lipids and aromatic compounds.
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