Amylose - Encyclopedia.com
2018年5月29日 · amylose (am-i-lohz) n. see starch. *amylose* A polysaccharide [1] consisting of linear chains of between 100 and 1000 linked glucose molecules. Amylose is a constituent of starch [2] (the other being amylopectin). In water, amylose reacts with iodine to give a characteristic blue colour.
Starch - Encyclopedia.com
2018年5月29日 · STARCH. STARCH. Starch is a highly organized mixture of two carbohydrate polymers, amylose and amylopectin, which are synthesized by plant enzymes and simultaneously packed into dense water-insoluble granules. Starch granules vary in size (1 to 100 microns [μ m] in diameter) and shape, which are characteristic of their specific plant origin.
Polysaccharides - Encyclopedia.com
2018年6月8日 · Alpha-amylose is a linear chain polymer composed of glucose residues in α (1 → 4) linkages. Its molecular weight varies from several thousand to more than one million grams (2,205 pounds) per mole. In contrast to amylopectin, which comprises 70 to 90 percent of natural starch, α-amylose is a branching
Amylopectin - Encyclopedia.com
2018年5月14日 · amylopectin (ami-loh-pek-tin) n. see starch. *amylopectin* A branched-chain polysaccharide [1] that is found in native starches composed of glucose [2] units joined by α-1, 4 glycosidic bonds (see GLYCOSIDE [3]) and at points of branching by α-1.6 bonds.
Carbohydrate | Encyclopedia.com
2018年6月11日 · Starch is the most common digestible polysaccharide found in plants. It can be found in two forms — amylose and amylopectin. Amylose is a linear, unbranched molecule that is bound solely by a-1,4 glycosidic bonds. Amylopectin, which makes up the greatest percent of the total starch content, is branched with a-1,6 bonds at the branch points.
The Natural History of Rice - Encyclopedia.com
The nonglutinous rice varieties can also be classified as low-amylose (8 – 20 percent), intermediate (21 – 25 percent), and high-amylose (>25 percent) types. Generally Japonica has low amylose content and the amylose content of indica varies widely. Environmental conditions can greatly influence amylose content as much as 6 percent for the ...
Chitin - Encyclopedia.com
2018年5月18日 · chitin The organic matrix of the hard parts of the exoskeleton of insects and crustaceans, and present in small amounts in mushrooms. It is an insoluble and indigestible non‐starch polysaccharide, similar to cellulose, but composed of N ‐acetylglucosamine units rather than glucose. Partial deacetylation results in the formation of chitosans.
Macronutrients - Encyclopedia.com
Polysaccharide—Any of a class of carbohydrates, such as starch, amylose, amylopectin and cellulose, consisting of several monosaccharides. Proteases —Enzymes that break peptide bonds between the amino acids of proteins. Protein biosynthesis —Biochemical process, in which proteins are synthesized from simple amino acids.
Enzymes - Encyclopedia.com
2018年6月11日 · Enzymes are biological catalysts, or chemicals that speed up the rate of reaction between substances without themselves being consumed in the reaction. As such, they are vital to such bodily functions as digestion, and they make possible processes that normally could not occur except at temperatures so high they would threaten the well-being of ...
American Maize-Products Co. - Encyclopedia.com
The Ingredients Division, located in Hammond, was manufacturing all of American Maize ’ s corn starches in 1995, extracting them from common, waxy, and high amylose and various new hybrid strains of corn. It also produced modifications of these starches by chemical or physical processes to make products designed to serve the particular needs ...