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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 gelatinization - Wikipedia

    en.wikipedia.org/wiki/Starch_gelatinization

    Starch gelatinization is a process of breaking down of intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. This irreversibly dissolves the starch granule in water. Water acts as a plasticizer.

  4. Starch - Wikipedia

    en.wikipedia.org/wiki/Starch

    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] Glycogen, the energy reserve of animals, is a more highly branched version of amylopectin.

  5. 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.

  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. Waxy corn - Wikipedia

    en.wikipedia.org/wiki/Waxy_corn

    Values used on the iodine binding, however, are only estimates of amylose content because of differences in the binding abilities (and structure) of amylose and amylopectin among starch types. For example, amylopectin molecules with long external branches bind more iodine than those with short branches do, [45] [46] resulting in a small measure ...

  8. Dextrin - Wikipedia

    en.wikipedia.org/wiki/Dextrin

    Starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α-(1,6) bonds to the degraded starch molecule. [5] See also Maillard reaction . Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity .

  9. Branching (polymer chemistry) - Wikipedia

    en.wikipedia.org/wiki/Branching_(polymer_chemistry)

    A star-shaped polymer molecule is a branched polymer molecule in which a single branch point gives rise to multiple linear chains or arms. If the arms are identical the star polymer molecule is said to be regular. If adjacent arms are composed of different repeating subunits, the star polymer molecule is said to be variegated.