amylose starch

высокоамилозный крахмал

Англо-русский словарь по пищевой промышленности. 2013.

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  • Amylose — (CAS# 9005 82 7) is a planar polymer of glucose linked mainly by α(1→4) bonds. It can be made of several thousand glucose units. It is one of the two components of starch, the other being amylopectin.The α(1→4) bonds promote the formation of a… …   Wikipedia

  • Starch — Starch, CAS# 9005 25 8, chemical formula (C6H10O5)n is a polysaccharide carbohydrate consisting of a large number of glucose monosaccharide units joined together by glycosidic bonds. All plant seeds and tubers contain starch which is… …   Wikipedia

  • Starch — Starch, n. [From starch stiff, cf. G. st[ a]rke, fr. stark strong.] 1. (Chem.) A widely diffused vegetable substance found especially in seeds, bulbs, and tubers, and extracted (as from potatoes, corn, rice, etc.) as a white, glistening, granular …   The Collaborative International Dictionary of English

  • Starch hyacinth — Starch Starch, n. [From starch stiff, cf. G. st[ a]rke, fr. stark strong.] 1. (Chem.) A widely diffused vegetable substance found especially in seeds, bulbs, and tubers, and extracted (as from potatoes, corn, rice, etc.) as a white, glistening,… …   The Collaborative International Dictionary of English

  • Amylose — Am y*lose , n. (Chem.) One of the starch group {(C6H10O5)n} of the carbohydrates; as, starch, arabin, dextrin, cellulose, etc. [1913 Webster] …   The Collaborative International Dictionary of English

  • amylose — [am′ə lōs΄] n. 1. the inner, water soluble content of starch 2. any of a group of complex carbohydrates of the general formula (C6H10O5) n, as cellulose or starch, which are converted by hydrolysis into two or more simple sugars …   English World dictionary

  • starch — A high molecular weight polysaccharide built up of d glucose residues in α 1,4 linkage, differing from cellulose in the presence of α rather than β glucoside linkages, that exists in most plant tissues; converted into dextrin when subjected to… …   Medical dictionary

  • starch — starchless, adj. starchlike, adj. /stahrch/, n. 1. a white, tasteless, solid carbohydrate, (C6H10O5)n, occurring in the form of minute granules in the seeds, tubers, and other parts of plants, and forming an important constituent of rice, corn,… …   Universalium

  • starch — n. the form in which carbohydrates are stored in many plants and a major constituent of the diet. Starch consists of linked glucose units and occurs in two forms, α amylose and amylopectin. In α amylose the units are in the form of a long… …   The new mediacal dictionary

  • amylose — A linear polysaccharide formed from a D glucopyranosyl units in a 1,4 linkage. Found both in starch (starch amylose) and glycogen (glycogen amylose) …   Dictionary of molecular biology

  • amylose — An unbranched polyglucose (glucan) in starch, similar to cellulose, containing α(1→4) linkages. Cf.:amylopectin. * * * am·y·lose am ə .lōs, .lōz n 1) any of various polysaccharides (as starch or cellulose) 2) a component of starch characterized… …   Medical dictionary

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