You cannot have starch without amylopectin Sticky rice contains no ...
You cannot have starch without amylopectin
Reducing end: 1 carbon Long chains Short chains
Cluster
Layer
Sticky rice contains no amylose hence the stickiness. Basmati rice contains high levels of amylose hence limited levels of stickiness Retrogradation—Process during which starch chains begin to reassociate in an ordered structure. Changes that occur in gelatinised starch from an initial amorphous state to a more ordered crystalline state. Staleness of bread: initially soft bread slowly becomes harder and dry. Gelatinization—Collapse (disruption) of molecular orders within the starch granule manifested by irreversible changes in properties such as granular swelling, native crystalline melting, loss of birefringence, and starch solubilisation. Degree of polymerization (DP)—the molecular size of a polymer. In this case, it refers to the number of α-1,4-linked glucose units in a starch chain. Tg: Glass transition: reversible. Relationship between heat and moisture. Used to make crispy/ crunchy foods (eg. Rice puffs). At room temperature, starch undergoes Tg when moisture content
Reducing end: 1 carbon Long chains Short chains
Cluster
Layer
Sticky rice contains no amylose hence the stickiness. Basmati rice contains high levels of amylose hence limited levels of stickiness Retrogradation—Process during which starch chains begin to reassociate in an ordered structure. Changes that occur in gelatinised starch from an initial amorphous state to a more ordered crystalline state. Staleness of bread: initially soft bread slowly becomes harder and dry. Gelatinization—Collapse (disruption) of molecular orders within the starch granule manifested by irreversible changes in properties such as granular swelling, native crystalline melting, loss of birefringence, and starch solubilisation. Degree of polymerization (DP)—the molecular size of a polymer. In this case, it refers to the number of α-1,4-linked glucose units in a starch chain. Tg: Glass transition: reversible. Relationship between heat and moisture. Used to make crispy/ crunchy foods (eg. Rice puffs). At room temperature, starch undergoes Tg when moisture content
