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 ...

Retrogradation is a process in which food starches, after cooking and cooling, crystallize to become resistant to digestion. The conversion reduces the digestible calories and increases health ...

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 ...