Amylopectin Structure and Starch Granule Behavior
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Amylopectin Characteristics
Amylopectin:
- Branched chain links 1 to 4 and to 1-6.
- Generates a high viscosity due to its branching structure and high Polymerization Medium (PM).
- During cooking, it absorbs a lot of water, being largely responsible for the swelling of starch granules.
- Virtually no gels form; this takes a long time.
- Their solutions do not recrystallize, possessing a high water retention power.
- Almost no retrogradation, except in bread.
- Adsorbs only a small amount of iodine, producing a red complex.
Structure of Starch Granules
Structure of Starch Granules
They consist of several layers arranged around a central region called the nucleus. The molecules are arranged in a specific order. The reason for this structure is the presence of microcrystals... Continue reading "Amylopectin Structure and Starch Granule Behavior" »