Rice starch granules

Rice starch granules

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Credit: SCIMAT/SCIENCE PHOTO LIBRARY

Caption: Rice starch is the major ingredient in the rice grain. The granules rather resemble salt crystals with their flat walls - an indication of how well compacted they are in their cells. Japanese rice has a higher proportion of waxy starch (i.e., amylopectin) than Indian rice, and becomes more sticky when cooked as a result. Depressions in some walls are the imprints of harder protein bodies present in the cells.

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Keywords: amylopectin, botanical, botany, carbohydrates, cell, cells, gelatinization, indian rice, japanese rice, nutrition, plant, plant biology, plastid, plastids, polysaccharide, rice grain, rice starch, sake, scanning electron microscopy, science, starch, starch granules, starches, structure

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