1 amylose

(1) Food packaging materials

Translucent paper can be made of amylose, which is impermeable to oxygen and nitrogen and has little permeability to carbon dioxide and fat. This paper is edible. Since 1970s, this paper has been used as the packaging of bread enzymes.

(2) low-fat food

In health food, amylose can be used as a low-fat and low-calorie food additive, and its hydrolysate can replace the fat in food. The fast food industry in the United States is very developed, but because of its high oil and fat, many people stay away from it and use high amylose as a substitute for oil and cream to solve this problem.

(3)? Corn vermicelli

Corn varieties with high amylose content (such as Golden Queen and Maya) must be used to make corn vermicelli, because the molecules of amylose will recrystallize after gelatinization and cooling, which will give the vermicelli a certain tension, while the varieties with relatively high amylopectin content will not obviously recrystallize after starch precipitation, so they cannot be used to make vermicelli.

(4) Amylose plays an important role in light industry (such as films, coatings, adhesives, etc.). ), non-toxic and pollution-free, widely used in sealing materials, packaging materials and water-resistant and pressure-resistant materials. Amylose also plays an important role in the production of photographic film and film.

(5) Amylose food is an ideal food for diabetic patients. The experiment proved that rats fed with amylopectin showed irreversible insulin resistance at 12 ~ 16 weeks, while amylose did not.

2. Amylopectin

(1) is widely used as sustained-release agent and carrier. Such as medicine, essence, dyes and other fields.

(2) Application as adhesive and thickener.

(3) As a humectant and thickener, it is applied to the field of personal care products.

Extended data:

Amylose is a polysaccharide chain, in which the D- glucosyl group is linked by -( 1, 4) glycosidic bond. There are about 200 glucose groups in the molecule, the molecular weight is 1 ~ 2× 105, the degree of polymerization is 990, and the spatial conformation is coiled into a spiral, with 6 glucose groups per rotation.

There are not only sugar chains with -( 1, 4) glycosidic bonds in amylopectin molecules, but also branches with -( 1, 6) glycosidic bonds, with 300-400 glucose groups in the molecules, molecular weight >: 2× 107, degree of polymerization 7200, all fractions.

Starch reacts with iodine to produce color, amylose is blue and amylopectin is red-brown.

References:

Baidu Encyclopedia _ Amylose? Baidu encyclopedia _ amylopectin