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 ...

Read more: Myths About Garlic You Thought Were True Amylopectin is the starch molecule and culprit that makes sushi rice, and rice in general, sticky and easy to mold. Short-grain rice contains ...