1. Waxy starches with little or no amylose present will color red. 2. Starches with high amylose content generally have increased resistant starch. 3. This specific starch synthase enzyme is responsible for amylose biosynthesis. 4. The starch amylose and amylopectin molecules realign themselves causing recrystalisation. 5. It is a traditional Indian cultivar with intermediate amylose and gelatinization temperature. 6. Historically, floridean starch has been described as lacking amylose . 7. Synthetic amylose made from cellulose has a well-controlled degree of polymerization. 8. When amylose concentration is increased, gel stickiness decreases but gel firmness increases. 9. Amylose seems to be an important element of some corn-based bioplastic.10. Amylose is a much smaller molecule than amylopectin.
