2024年11月19日，李家洋院士团队在Plant Biotechnology Journal在线发表了题为“Creation of high-resistant starch rice through systematic editing of amylopectin biosynthetic genes in rs4”的研究论文 近年来，伴随生活水平的提高，糖尿病与肥胖等慢病问题 ...

The crops we eat differ in their relative amounts of amylose and amylopectin. For example, rice starch contains about 35% amylose (65% amylopectin), while cassava starch, commonly called tapioca, ...

When we rinse amylose-rich rice varieties, we want to get rid of as much starch as possible. But the opposite is true for amylopectin-rich sticky rice.

Healthier tapioca starch is on the way. RIKEN. Journal Plant Molecular Biology DOI 10.1007/s11103-021-01209-w ...

Rice contains varying combinations of two starches, amylose and amylopectin, which impact how grains cook up. Long-grain jasmine has a higher amylose to amylopectin ratio—that’s why it cooks ...

On this week's What's Inside, let's get nostalgic for Play-Doh! Learn the magic formula inside that classic yellow tub. Hint: There’s more to it than flour and water.

Amylopectin makes up about 80 per cent of tapioca starch, and this is the key to why boba is so irresistibly chewy. Preparing boba starts with placing the hard pearls in boiling water.

The tip-off was the presence of amylopectin, a carbohydrate found in the rice, according to the study, led by Bingjian Zhang of Zhejiang University in China.