A NUMBER of methods are available for the separation of the unbranched (amylose) and branched (amylopectin) components of starch. Of these methods, that of T. Schoch 1 has been generally useful ...

Disulfide Bonds: Chemical bonds formed between sulfur atoms in proteins that help stabilize their structure. Amylose and Amylopectin: Two types of starch molecules; amylose is linear, while ...