| 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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| 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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| amyloidosis |
The term for a group of conditions in which an abnormal substance called amyloid is deposited throughout the body. The term means "starch-like." In one form of amyloid, malignant plasma cells, sometimes in association with other manifestations of multiple myeloma, deposit portions of immunoglobulin molecules referred to as light chains, in tissues. These light chain deposits are the amyloid in this circumstance. ...
출처: www.cllinfo.com/Glossary/glossary_A.html
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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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| amylose |
A straight-chain starch molecule found in the endosperm of barley.
출처: www.howtobrew.com/glossary.html
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