Diferenzas entre revisións de «Amilosa»

==Propiedades físicas==
UnlikeA diferenza da [[amylopectinamilopectina]], amylosea isamilosa é insoluble inen auga water.<ref>http://www.eric.ed.gov/ERICWebPortal/custom/portlets/recordDetails/detailmini.jsp?_nfpb=true&_&ERICExtSearch_SearchValue_0=EJ128481&ERICExtSearch_SearchType_0=no&accno=EJ128481</ref> ItIsto alsoreduce reducesa thecristalinidade crystallinityda ofamilopectina [[amylopectin]]e anda howfacilidade easilycon waterque cana infiltrateauga thepode infiltrar os gránulos de amidón starch.<ref>http://www1.lsbu.ac.uk/water/hysta.html</ref>. TheCanto highermaior theé amyloseo contentcontido en amilosa, themenor é o potencial de lessexpansión expansione potentialmáis andbaixo thea lowerforza thede gelxel strengthpara forunha themesma sameconcentración starchde concentrationamidón. This can be countered partially by increasing the granule size.<ref>(a) J-Y. Li and A-I. Yeh, Relationships between thermal, rheological characteristics and swelling power for various starches, J. Food Engineering 50 (2001) 141-148. (b) N. Singh, J. Singh, L. Kaur, N. Singh Sodhi and B. Singh Gill, Morphological, thermal and rheological properties of starches from different botanical sources, Food Chem. 81 (2003) 219-231.</ref>
Fiber X-ray diffraction analysis coupled with computer-based structure refinement has found A-, B-, and C- polymorphs of amylose. Each form corresponds to either the A-, the B-, or the C- starch forms. A- and B- structures have different helical crystal structures and water contents, whereas the C- structure is a mixture of A- and B- unit cells, resulting in an intermediate packing density between the two forms.<ref>Sarko, A., and H.-C. H. Wu. 1978. The Crystal Structures of A-, B- and C-Polymorphs of Amylose and Starch. Starch 30: 73-78.</ref>