11. The strength of the resulting blue color depends on the amount of amylose present. 12. GM potato cultivar Amflora by BASF Plant Science was developed to not produce amylose . 13. It is one of the two components of starch, the other being amylose . 14. Starch consists of amylose and amylopectin which affect the textural properties of manufactured foods. 15. The unbranched form of starch is called amylose . 16. Chromatographic profiles of wx-containing starches, however, reveal no amylose peak. 17. Amylose , the linear component of the starch, is more susceptible to retrogradation.18. It is also used in amylose magnetic beads and resin to separate maltose-binding protein 19. RS2 resistant starch from high amylose corn can be consumed raw or baked into foods. 20. Several chemical compounds were found including, flavones, phenolic compounds amylose and organic acid.
