Starch is composed of two molecules: amylose and amylopectin. Amylose is a hydrolase enzyme that catalyzes the hydrolysis reaction of the 1-4 linkages of the α-amylose component when digesting ...

Finding ways to manipulate the ratio of amylose to amylopectin in starch is an important goal in the starch industry, as these two components strongly influence the biophysical properties of ...

Amylose is significant since it makes up 20% to 25% of starch, and the more amylose a starch contains, the better it performs when creating a crispy crust. While tapioca and potato starch contain ...

The most effective way to extend shelf life is executing a multi-pronged path as various ingredients can help in different ...

Contramid ®, the novel, controlled-release technology used to develop this once-daily tramadol, is based on the chemical cross-linking of high-amylose starch molecules resulting in the formation ...

Starch is a complex carbohydrate that has different proportions of two polysaccharides: amylose and amylopectin. Different starches – such as potato, corn or cassava – have their own ratio of ...