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Recrystallization of amylopectin in concentrated starch gels

Carbohydrate Polymers, 1996
The relation between the recrystallization of amylopectin and the increase in stiffness of starch gels during storage was studied by various techniques. From transmission electron microscopy it was concluded that the size of the crystalline domains in retrograded 30% w/w potato starch gels was about 5 nm, much smaller than those present in native ...
Keetels, C.J.A.M., Oostergetel, G.T., van Vliet, T. +2 more
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Determination of Amylose: Amylopectin Ratios of Starches

Starch - Stärke, 1981
AbstractA method has been developed for the determination of amylose: amylopectin ratios of starches which offers an alternative to iodimetric methods. Starches solubilized in dimethylsulphoxide were debranched with isoamylase and the resulting linear components quantitated by gel permeation chromatography on a column of Sepharose CL‐6B.
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Fine Structure of Amylopectin

2015
Starch granules consist of two major polyglucans, namely, branched amylopectin and essentially linear amylose. In all nonmutant starches, amylopectin is the major component and is responsible for the internal structure of starch granules, which is the native, semicrystalline form of starch.
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Observations on the impact of amylopectin and amylose structure on the swelling of starch granules

Food Hydrocolloids, 2020
Varatharajan Vamadevan, Eric Bertoft
exaly

Amylopectin

2007
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The molecular organization of amylopectin in starch