amylopectin

• “There are two kinds of starch molecules: long straight chains called amy-lose, and short, branched, bushy chains called amylopectin.”

  Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen

• “Plants produce two broadly different forms of starch: simple long chains called amylose, and highly branched chains called amylopectin.”

  Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen

• “Plants produce starch in two different configurations: a completely linear chain called amylose, and a highly branched form called amylopectin, each of which may contain thousands of glucose units.”

  Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen

• “Starch - in certain countries, notably the Netherlands, Denmark and the USA, considerable quantities of potatoes are used for the preparation of a large-grained starch, which is used by the food, paper and textile industries, in the manufacture of adhesives, in the preparation of modified starch products such as amylopectin, and for the preparation of glucose and dextrins, etc.”

  Chapter 25

• “The inorganic component is calcium carbonate, and the organic component is amylopectin, which comes from the sticky rice soup added to the mortar.”

  The Secret of the Strength of the Great Wall of China Lies in Sticky Rice Mortar | Impact Lab

• “Moreover, we found that amylopectin in the mortar acted as an inhibitor: The growth of the calcium carbonate crystal was controlled, and a compact microstructure was produced, which should be the cause of the good performance of this kind of organic-organic mortar.”

  The Secret of the Strength of the Great Wall of China Lies in Sticky Rice Mortar | Impact Lab

• “Conventional potato varieties contain starch granules made up of two glucose polymers: amylopectin, a highly branched molecule; and amylose, which has a linear molecular arrangement.”

  The Wall Street Journal: Potato-Head Regulators

• “Some rice is high, when it is mostly amylopectin starch.”

  Running from the proof: correlation does not mean causation | The Blog of Michael R. Eades, M.D.

• “These regions act as reinforcing junctions in the overall network of amylose and amylopectin molecules, and give the granules greater strength and integrity.”

  Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen

• “Amylose is therefore a more effective thickener than amylopectin.”

  Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen

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