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 ...

Disulfide Bonds: Chemical bonds formed between sulfur atoms in proteins that help stabilize their structure. Amylose and Amylopectin: Two types of starch molecules; amylose is linear, while ...

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 ...

The 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 ...