| amylose |
Heating starch with water causes the granules to swell and produce a colloidal suspension from which one fraction called amylose can be isolate. It consists of more than 1000 D-glucopyranoside units in a linkages between C-1 of one unit and C-4 of the next.
출처: www.agsci.ubc.ca/fnh/courses/glossary.htm
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| amylose |
A straight-chain starch molecule found in the endosperm of barley.
출처: www.howtobrew.com/glossary.html
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| amylose |
This type of starch is found primarily in long grain rice, which makes long grain rice cook up fluffy and separate with a lesser tendency to stick or cling together. Raw or uncooked grains with a high content of amylose starch tend to look translucent. Uncooked grains of rice with a low content of amylose starch look opaque.
출처: www.riceland.com/consumers/rice_glossary/a-h.asp
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