Anagram & Information om | Engelska ordet AMYLOSE

Exempel på hur man kan använda AMYLOSE i en mening

• Retrogradation (starch), the gelatinization of starch when the amylose and amylopectin chains realign themselves.
• In terms of starch content, the rice used for mochi is very low in amylose and has a high amylopectin level, producing a gel-like consistency.
• Maltose is the two-unit member of the amylose homologous series, the key structural motif of starch.
• Most authors recommend the use of "floury" potatoes with a high ratio of amylose in their starch to achieve a fluffy, creamy consistency and appearance.
• Fiber X-ray diffraction analysis coupled with computer-based structure refinement has found A-, B-, and C- polymorphs of amylose.
• Styphnolobium has galactomannans as seed polysaccharide reserve, in contrast Sophora contains arabinogalactans, and Dermatophyllum amylose.
• The glycemic effect of foods depends on a number of factors such as the type of starch (amylose versus amylopectin), physical entrapment of the starch molecules within the food, fat and protein content of the food and organic acids or their salts in the meal — adding vinegar, for example, will lower the glycemic response.
• This can be the length of a carbon chain, for example in the straight-chained alkanes (paraffins), or it could be the number of monomers in a homopolymer such as amylose.
• Through gelatinization, amylose molecules leach out of the starch granule network and diffuse into the surrounding aqueous medium outside the granules which, when fully hydrated are at maximum viscosity.
• Three main processes happen to the starch granule: granule swelling, crystallite and double-helical melting, and amylose leaching.
• The starch in pseudocereals has small granules and low amylose content (except for buckwheat), which gives it similar properties to waxy-type cereal starches.
• γ-Amylase will cleave the last α(1–4)glycosidic linkages at the nonreducing end of amylose and amylopectin, yielding glucose.
• Upon incubation of D-enzyme with high molecular weight amylose, a product was obtained with decreased ability to form a blue complex with iodine, without reducing or non-reducing ends, and resistant to hydrolysis by glucoamylase (an exoamylase).
• Nitrated amylopectin generally has a greater solubility than amylose; however, it is less stable than nitrated amylose.
• This does not depend on the amylose or amylopectin content, but rather the structure of the granule protecting the starch.
• Other names in common use include branching enzyme, amylo-(1,4→1,6)-transglycosylase, Q-enzyme, alpha-glucan-branching glycosyltransferase, amylose isomerase, enzymatic branching factor, branching glycosyltransferase, enzyme Q, glucosan transglycosylase, 1,4-alpha-glucan branching enzyme 1, plant branching enzyme, alpha-1,4-glucan:alpha-1,4-glucan-6-glycosyltransferase, and starch branching enzyme.
• Geneticists could show that waxy maize has a defect in metabolism precluding the synthesis of amylose in the endosperm.
• One important mechanism is the migration of moisture from the starch granules into the interstitial spaces, degelatinizing the starch; stale bread's leathery, hard texture results from the starch amylose and amylopectin molecules realigning themselves causing recrystallisation.
• Pancreatic α-amylase randomly cleaves the α(1-4) glycosidic linkages of amylose to yield dextrin, maltose, or maltotriose.
• This peculiar enzyme is capable of catalyzing more than one reaction with the most important being the synthesis of non-reducing cyclic dextrins known as cyclodextrins starting from starch, amylose, and other polysaccharides.

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