21. It is known for its non-stick properties due to its high amylose content. 22. This causes amylose to be hydrolyzed more slowly, but have higher density and be insoluble. 23. High glycemic foods contain refined grains, refined sugars, and increased amylopectin / amylose ratio. 24. Finally, tolerance was also observed in a waxy-starch ( amylose -free ) mutant. 25. In mochi rice, the amylose content is negligible, which results in the soft gel consistency. 26. The BASF Plant Science subsidiary produces the Amflora and Starch Potato genetically modified potato with reduced amylose . 27. It consists of two types of molecules : the linear and helical amylose and the branched amylopectin. 28. For example, amylose percentage ranged from 20 to 36 % for 399 cultivars of normal maize. 29. Amylose begins to diffuse out of the starch granule and forms a gel matrix around the granule.30. The Wx gen catalyses the 1 4 linkage from glucose residues to amylose synthesis in the developing endosperm.
