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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 ...

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 ...

Another significant aspect of high-moisture extrusion is the interaction between proteins and polysaccharides, such as amylose and amylopectin. These interactions are crucial for forming the ...

Starch is a complex carbohydrate that has different proportions of two polysaccharides: amylose and amylopectin. Different starches – such as potato, corn or cassava – have their own ratio of ...