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In this processes, glutinous rice reduces inside proteins content since it is soaked within the liquid. The new gelation and you can viscous feel away from glutinous grain comes from amylopectin being far more hygroscopic than just amylose, therefore water goes into the brand new starch granule, resulting in it to enlarge, while the amylose will leave the fresh starch granule and gets section of an excellent colloidal solution. An interesting feature of glutinous rice is the fact they marks red-colored when iodine is added, while nonglutinous grain spots blue. Glutinous otherwise waxy sort of starches take place in maize, sorghum, grain, and you can grain.
