CH2OH CHOH CHOH CH2OH CH-0 CH-0 CH -0 CH 一0 HC OH CH CH OH CH HC OH CH HO LCH OH CH CH. CH CH -CH CH- CH CH- CH OH OH OH OH OH Maltose unit N FIcUnE 4.Structure of amylose. CH2OH CH 0 OH CH CH CH CH2OH OH CH CH2OH CH 0 CH CH OH CH OH OH CH CH CH CH 0 OH OH OH 5 Da
Starch % Amylose Potato 20 Wheat, Corn 25 Tapioca, Rice 17 Waxy Corn 0-3 Most common starches are: 25% amylose - 75% amylopectin
Starch % Amylose Potato 20 Wheat, Corn 25 Tapioca, Rice 17 Waxy Corn 0-3 Most common starches are: 25% amylose - 75% amylopectin
r6HT9 dictamce N-eina T-Tneaoueomen75 50-60 mm b N Figure 15.A Typical Mixogram Ang DT=ainge Daulepn Ang业WT=argg&deu ditamce inom ons chiao cvnusd lirs bo angtha each witicaa Cu-/min
Chert No.NMC 2310 Gold Medal Chart No.I D dictamce N-eine T Tneaouremen75 50-60mm N DT.20 wT:/6) Penk leils Ben iives 8 .39 /3Cm Figure 15.A Typical Mixogram Ang DT=angig Daulop Angl.WT=ange Buarde diatamea fnom m cial cuusd im anothe
Chart No.NMC 2310 w N-inTmaawn o 50-60mm 1218 North 22nd Street minules 5 Dr=I8 他牛酒酒餐怀帝寻 WT=170 Distunce =69 mm N-T Figure 15.A Typical Mixogram Ange DT=angeg Deulopnn 4 Angl WT=angeg Buardowx diatara inom on dhial cuusd im ant each-/mio