Amylose example sentences

"Amylose" Example Sentences

1. Amylose is a major component of starch.
2. The amylose content affects the texture of cooked rice.
3. High-amylose corn is used in some food products.
4. We studied the crystallization properties of amylose.
5. The experiment measured the degree of amylose hydrolysis.
6. Amylose molecules form a helical structure.
7. The digestion of amylose starts in the mouth.
8. Research explores the potential health benefits of amylose.
9. Amylose and amylopectin are the two main components of starch.
10. The ratio of amylose to amylopectin varies in different starches.
11. Understanding amylose is crucial for food science.
12. Amylose's properties make it useful in various industries.
13. Modified amylose is used in some packaging materials.
14. The interaction between water and amylose is important.
15. Amylose plays a role in plant energy storage.
16. This study focused on the retrogradation of amylose.
17. Several factors influence amylose gelatinization.
18. The analysis revealed a high concentration of amylose.
19. Amylose contributes to the viscosity of starch solutions.
20. We observed significant differences in amylose content.
21. The presence of amylose affects starch digestibility.
22. Amylose is a linear polymer of glucose units.
23. Determining the amylose content is a common analytical technique.
24. The research aimed to improve amylose extraction methods.
25. Amylose forms complexes with certain molecules.
26. It is important to consider the role of amylose in food processing.
27. The amylose concentration was measured using spectrophotometry.
28. New research suggests a link between amylose and gut health.
29. The degradation of amylose is influenced by pH.
30. Amylose is insoluble in cold water.
31. This product contains high-amylose starch.
32. Understanding amylose is key to developing new food products.
33. The study compared amylose from different sources.
34. Amylose contributes to the firmness of bread.
35. The amylose-amylopectin ratio affects starch pasting properties.
36. Further research is needed on the functional properties of amylose.
37. Amylose is less digestible than amylopectin.
38. The effect of temperature on amylose retrogradation was investigated.
39. Improved methods for amylose quantification are being developed.
40. Amylose plays a crucial role in plant physiology.
41. The chemical structure of amylose is well understood.
42. Applications of amylose are constantly expanding.
43. The results indicated a significant impact on amylose structure.
44. Amylose is essential for the structure and properties of starch.
45. They analyzed the composition and properties of the amylose.
46. The team investigated the role of amylose in the formation of starch granules.
47. Pure amylose can be obtained through various methods.
48. Amylose forms a crystalline structure upon cooling.
49. The modification of amylose alters its functionality.
50. Amylose contributes to the overall quality of food products.