The amylopectin content can be as high as 100.
The present invention relates to a construction material composition, comprising a cross-linked starch derivative of a starch that is rich in amylopectin and has an amylopectin content greater than 85%.
The modified, high amylopectin starch is either a crosslinked, hydroxypropylated starch or a crosslinked, esterified starch, both of which have an amylopectin content of 95 % or more.
The invention relates to a flocculant or binding agent composition for producing ceramic products, said composition containing amylopectin-potato starch (AP-KS), to a slurry for producing ceramic products and to a method for producing ceramic products.
The present invention relates an absorbent material consisting of a molecular network of starch molecules, the starch molecules comprising an amylopectin content of at least 90% (w/w).
The starch obtained will show a changed pattern of branching of amylopectin as well as a changed amylose/amylopectin ratio.
amylopectin A polysaccharide comprising highly branched chains of glucose residues.
Genetically engineered modification of potato for suppressing formation of amylopectin-type starch is described.
Amylopectin: As an energy source, gastric emptying up to 80% faster reload glycogen until 70% faster
The tablets obtained according to the invention contain the following formulation constituents: microcrystallic cellulose, polyvinylpyrrolidone, starch, ultraamylopectin and magnesium stearate.
The present invention relates to a method for preparing enzymatically highly branched-amylose and amylopectin cluster.
As a result, the starch produced has little or no amylose and consists of amylopectin which modifies the physical properties of the starch.
Its high content of amylopectin, a component of starch, is responsible for this “sticky” characteristic.
On the other hand, rice that is low in amylose and high in amylopectin is sticky after cooking.
This invention relates to transgenic potato plants producing amylopectin-type starch with enhanced retrogradation stability.
In contrast to amylose, a high amylopectin content (another component of starch) will produce sticky rice.
Barley with reduced SSII activity has a starch structure with reduced amylopectin content and a consequent high relative amylose content.
In 1943, to cover all the special requirements for amylopectin, approximately 81650 tons of grains were produced.
More specifically, the invention relates to: a porous scaffold for tissue engineering comprising chitosan/hydroxyapatite-amylopectin (Chitosan/Hap-AP), and to a production method therefor.
b) Possible entanglement between an amylose chain (red) and amylopectin double helices (green and yellow)
The solubility and dissolution circumstances of the product of the invention can be adjusted by mixing the material to be crushed with an ingredient rich in amylopectin.
Starch can be divided in two types: amylose and amylopectin, each one with different properties.
It has a very high amylopectin content which gives it its sticky character, very useful for Japanese recipes.
They contain amylopectin A, which raises blood sugar faster even than table sugar.
Our Waxy Maize Starch has a high percentage of Amylopectin (95-99%) and a low percentage of Amylose (1-5%).
Requêtes fréquentes français :1-200, -1k, -2k, -3k, -4k, -5k, -7k, -10k, -20k, -40k, -100k, -200k, -500k, -1000k,
Requêtes fréquentes anglais :1-200, -1k, -2k, -3k, -4k, -5k, -7k, -10k, -20k, -40k, -100k, -200k, -500k, -1000k,
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