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Stivelse og amylaser

Stivelse og amylaser. Kulhydrater amylose og amylopektin G lukosemolekyler . Amylose. Amylopektin. Stivelse. Stivelseskorn Opdelt i lag Rund struktur Uopløselige i vand. Gelatinisering / forklistring. Vand + temp. stigning Optager vandet Svulmer op Tykt flydende

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Stivelse og amylaser

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  1. Stivelse og amylaser • Kulhydrater • amylose og amylopektin • Glukosemolekyler

  2. Amylose Amylopektin

  3. Stivelse • Stivelseskorn • Opdelt i lag • Rund struktur • Uopløselige i vand

  4. Gelatinisering/ forklistring • Vand + temp. stigning • Optager vandet • Svulmer op • Tykt flydende • Modtagende overfor amylaser • Går i stykker

  5. Retrogradering • Reorganisering • Danner nye bindinger • Med til at gøre brød hårdt

  6. Amylaser • Enzymer • α- og β-amylase • Nedbryder stivelsen • 2 forskellige måder • Primært β-amylase

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