The crystallizable form of starch, consisting of long unbranched polysaccharide chains.
- Another relevant class of biopolymers for which stretching measurements are available is constituted by polysaccharides, in particular cellulose, amylose, and dextran.
- Its starch consists of two kinds of glucose polymer: amylose and amylopectin.
- But Thais were accustomed to rices that, like Thai people, stick together (stickiness is determined by the ratio of two different starches, amylose and amylopectin).
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