Examples of 'amylose content' in a sentence
Meaning of "amylose content"
amylose content: Refers to the proportion or concentration of amylose, a type of starch, in a substance or food product. This term is commonly used in scientific or nutritional contexts to describe the composition of carbohydrates
How to use "amylose content" in a sentence
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amylose content
The starch should have a significant amylose content.
Batters having a high amylose content have also been described.
This might arise from a high amylose content.
Apparent amylose content was determined using the method described above.
Various methods are available for determining the amylose content.
The production of starch with a high amylose content is particularly significant.
The extent of retrogradation is known to be a function of the amylose content.
The amylose content.
Most of these starches were starches with high amylose content.
Starches with high amylose content generally have increased resistant starch.
Dip coated compositions containing a starch having a high amylose content.
On the other hand the amylose content decreased as function of the maturity.
A method for producing a wheat plant having increased amylose content is described herein.
Amylose content was determined by Potentiometric titration.
The researchers then studied them to determine the amylose content of their storage roots.
See also
The amylose content is determined according to the method of Hovenkamp-Hermelink et al.
A waxy starch has a very high amylopectin content and a very low amylose content.
Amylose content within a variety can vary by as much as 6 percentage points.
This results in flakes having a high water absorption index and low amylose content.
In general, as the amylose content of the starch decreases, the extensional viscosity increases.
Technical Field This invention relates to high amylose content starch.
It has opaque grains, a very low amylose content and is especially sticky when cooked.
If isoamylase or pullulanase is allowed to act on the starch, the amylose content increases.
A high amylose content is important for end-product quality, and the RVA rapidly determines the level.
In film applications requiring longer shelf life, a higher amylose content is preferred.
Amylose content was determined by Megazyme Amylose/Amylopectin Assay Kit.
Accordingly, attempts have been made in the prior art to produce high amylose content maize.
It is preferably starch with an amylose content greater than 20 % by weight.
As a result, you will feel full longer when you eat foods high in amylose content.
The amylose content of the starch is preferably at least 95 % by weight.
Set out below is a summary of the relevant crosses with amylose content in % bracketed . FEMALE.
Generally, the amylose content of a waxy starch is less than about 2 % by weight.
All references to " amylose % " herein refer to apparent percent amylose content by weight.
Cereals high in amylose content ( AC ) and resistant starch ( RS ) offer potential health benefits.
Such starches include those derived from starch having at least 40 % by weight of amylose content.
A starch composition having an amylose content at least 50 %.
An amylose content of not less than 21.
The proportion of the total área above DP 150 was used to determine amylose content.
Preferably, the amylose content of the legume starch is greater than 30 %.
The portion of the total área above DP 150 was used to determined amylose content.
It is possible that the amylose content of the converted starch is between 25 and 35 %.
An embodiment of this invention comprises a maize starch having an amylose content of 90.1 % or more.
The amylose content in wildtype starch of the Désirée variety rates between 19 and 22 %.
Regular tapioca starch typically has an amylose content of 20-23 % by weight ; the balance being amylopectin.
The product of claim 1 wherein the starch has at least 65 % by weight amylose content.
Preferably the rice starch materials have a total amylose content less than 10 %, more preferably less than 5 %.
The packaging material of claim 17 wherein the starch has at least 65 % by weight amylose content.
The method of Claim 16 wherein the starch has at least 40 % by weight of amylose content.
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The structural formula of amylose is pictured at right
Amylose is a major constituent of starch and glycogen
Starch is composed of amylose and amylopectin units
