| amylase |
A starch-digesting enzyne.
출처: www.enzy.com/glossary/searchresults.asp
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| amyloid |
A chemical that builds up inside tissue in an amorphous way.
출처: bse.airtime.co.uk/defb.htm
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| amyloidosis |
The build up of amyloid to a degree that it causes damage to the tissues or action of those tissues in the body.
출처: bse.airtime.co.uk/defb.htm
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| 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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