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 ...

MacMasters, M. M., Hilbert, G. E., Cox, M. J., Eck, J. W., and Bice, C. W., Quartermaster Corps Report, 17 (1946). Whelan, W. J., Nature, 190, 954 (1961).

All rice varieties contain two types of starch known as amylopectin and amylose. These starches dictate the texture of rice, with amylose being the long, firm compound associated with the light ...

Australian consumers can now buy bread made with a unique high-fibre wheat thanks to an arrangement between miller Allied ...