| amylopectin |
Heating starch with water causes the granules to swell and produce a colloidal suspension from which one fraction called amylopectin can be isolate. It has a structure similar to amylose except the branched chains.Branching takes place between C-6 of one glucose unit and C-1 of another and occurs at intervals of 20-25 glucose units..
출처: www.agsci.ubc.ca/fnh/courses/glossary.htm
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| amylopectin |
A branched starch chain found in the endosperm of barley. It can be considered to be composed of amylose.
출처: www.howtobrew.com/glossary.html
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| amylopectinosis |
glycogen storage disease, type IV.
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
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| amylopectin |
This is a type of starch found in highest amounts in medium, short, jasmine, and waxy rice. Makes rice more tender with a greater tendency to stick or cling together.
출처: www.riceland.com/consumers/rice_glossary/a-h.asp
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