Applied food biochemistry by Fatih Yildiz; Theodore Peter Labuza; Mohamed Besri

By Fatih Yildiz; Theodore Peter Labuza; Mohamed Besri

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Starch is composed of two polysaccharides: amylose and amylopectin. Amylose and amylopectin are both polymolecular [contain α-(1-4) and α-(1-6)-d-glucosyl linkages] and polydisperse (vary in degree of polymerization). 6) [34]. Amylopectin branches are categorized as A-chains, B-chains, and C-chains. 6 O CH2 H OH O HO H CH2OH H O H O OH H H HO H H H Amylopectin. 7 H H H H H O O HO OH CH2OH H OH H CH2 H O O O HO H H OH H HO H OH H H Amylose. The C-chain is the original chain. B-chains are branch chains that have branches.

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