A NUMBER of methods are available for the separation of the unbranched (amylose) and branched (amylopectin) components of starch. Of these methods, that of T. Schoch 1 has been generally useful ...
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Why Cornstarch Is Key To Making Your Scrambled Eggs BetterThe added moisture and increased temperature allow the molecular bond to break down. Amylose and amylopectin are released into the water when heated, and the molecules reform into a new structure ...
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