Compare amylose and amylopectin, including their thickening abilities


Amylose refers to a linear chain of alpha glucose molecules linked by alpha 1--4 glycosidic bonds. Amylose contributes to gelling characteristics of cooked and cooled starch. Amylopectin refers to a branched chain of alpha glucose molecules linked by both alpha 1--4 and alpha 1--6 glycosidic bonds. Amylopectin contributes to cohesion/thickening properties of cooked and cooled starch.

Nutritional Science

You might also like to view...

"How are your meals prepared?" Is an example of which of the following types of questioning?

a. close-ended b. leading c. attributing d. open-ended

Nutritional Science

Deficiency symptoms of pinpoint hemorrhages under the skin, bleeding gums, and joint pain are related to the role of vitamin C in

A. carnitine synthesis. B. antioxidant reactions. C. collagen synthesis. D. neurotransmitter synthesis.

Nutritional Science

The increase in volume, viscosity, and translucency of starch granules when heated in a liquid is called

A. gelatinization. B. dextrinization. C. retrogradation. D. modified starch.

Nutritional Science

Explain the nutrition assessment for the lower gastrointestinal tract, including the components of client history, anthropometric measurements, and biochemical data, and giving examples of each component

Nutritional Science