| The two major components of starch are amylose and amylopectin. |
| Inulin is a soluble carbohydrate of much lower molecular weight than either amylose or amylopectin. |
| Use of a cross-linked stabilized amylopectin potato starch to provide salt-stability to a foodstuff. |
| In vitro it will act on both amylose and amylopectin, and can catalyse the formation of large circular molecules from both of these substrates. |
| More specifically, they have a chemical component known as amylopectin, a naturally occurring polymer. |
| The strong dependence of the transition temperature upon hydration in amylose and amylopectin reflects the known plasticizing role of water in polysaccharides. |
