One of the mysteries of the English language finally explained.
The crystallizable form of starch, consisting of long unbranched polysaccharide chains.
- ‘But Thais were accustomed to rices that, like Thai people, stick together (stickiness is determined by the ratio of two different starches, amylose and amylopectin).’
- ‘In vitro it will act on both amylose and amylopectin, and can catalyse the formation of large circular molecules from both of these substrates.’
- ‘Its starch consists of two kinds of glucose polymer: amylose and amylopectin.’
- ‘Another relevant class of biopolymers for which stretching measurements are available is constituted by polysaccharides, in particular cellulose, amylose, and dextran.’
- ‘Wheat is mostly starch, which is a polymer - or chain - of glucose molecules containing amylose (the straight-chain form) and amylopectin (the branched-chain form).’
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