Finding ways to manipulate the ratio of amylose to amylopectin in starch is an important goal in the starch industry, as these two components strongly influence the biophysical properties of ...

Amylose and amylopectin are released into the water when heated, and the molecules reform into a new structure as the starches cool off. That new bond will create a thicker texture gradually ...

Starch is a complex carbohydrate that has different proportions of two polysaccharides: amylose and amylopectin. Different starches – such as potato, corn or cassava – have their own ratio of ...