Towards a better understanding of amylose isolation and production, semicrystalline aggregation and potential pharmaceutical use KU Leuven
Amylose (AM) is an almost linear glucose polymer. Together with amylopectin (AP), it makes up the bulk of granular starch. The AM content in regular starches ranges from 20 to 35%. It greatly influences the functionality of starch in aqueous systems. In fully gelatinized starch dispersions, AM crystallization plays a major role in gelation. In many food preparation protocols, AM network formation starts immediately after starch ...