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  2. Amylopectin - Wikipedia

    en.wikipedia.org/wiki/Amylopectin

    Amylopectin / ˌ æ m ɪ l oʊ ˈ p ɛ k t ɪ n / is a water-insoluble [1] [2] polysaccharide and highly branched polymer of α-glucose units found in plants. It is one of the two components of starch, the other being amylose. Relation of amylopectin to starch granule. Plants store starch within specialized organelles called amyloplasts. To ...

  3. Starch - Wikipedia

    en.wikipedia.org/wiki/Starch

    Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. It consists of two types of molecules: the linear and helical amylose and the branched amylopectin. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight. [4]

  4. Polysaccharide - Wikipedia

    en.wikipedia.org/wiki/Polysaccharide

    It is made up of a mixture of amylose (15–20%) and amylopectin (80–85%). Amylose consists of a linear chain of several hundred glucose molecules, and Amylopectin is a branched molecule made of several thousand glucose units (every chain of 24–30 glucose units is one unit of Amylopectin). Starches are insoluble in water.

  5. Starch gelatinization - Wikipedia

    en.wikipedia.org/wiki/Starch_gelatinization

    Granule swelling: During heating, water is first absorbed in the amorphous space of starch, which leads to a swelling phenomenon. [1] Melting of double helical structures: Water then enters via amorphous regions into the tightly bound areas of double helical structures of amylopectin. At ambient temperatures these crystalline regions do not ...

  6. Amylose - Wikipedia

    en.wikipedia.org/wiki/Amylose

    Amylose A is a parallel double-helix of linear chains of glucose. Amylose is made up of α(1→4) bound glucose molecules. The carbon atoms on glucose are numbered, starting at the aldehyde (C=O) carbon, so, in amylose, the 1-carbon on one glucose molecule is linked to the 4-carbon on the next glucose molecule (α(1→4) bonds). [3]

  7. Dextrin - Wikipedia

    en.wikipedia.org/wiki/Dextrin

    Amylodextrin is a linear dextrin or short chained amylose (DP 20-30) that can be produced by enzymatic hydrolysis of the alpha-1,6 glycosidic bonds or debranching amylopectin. Amylodextrin colors blue with iodine.

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  9. Waxy potato starch - Wikipedia

    en.wikipedia.org/wiki/Waxy_potato_starch

    Waxy potato starch is a variety of commercially available starch composed almost entirely of amylopectin molecules, [1] extracted from new potato varieties. Standard starch extracted from traditional potato varieties contains both amylose and amylopectin.