Page 159 - The Manga Guide to Biochemistry
P. 159
?5mystery Why are mochi rice cakes springy?
The secret of why mochi rice cakes are springy is in We did it
the structure of the starch in mochi rice. again!
The starch of mochi rice contains only amylopectin
and does not contain any amylose.
Since amylopectin uses a connection method called
the α(1→6) glycosidic bond, it is a large, branched
polysaccharide. It becomes springy because of this
branched structure. ♪
Now we also have a Plus we
better understanding of understand the
the connection methods
meaning of α(1→4)
used in cellulose and and α(1→6)!
sucrose, as well as in
mochi rice cakes.
And now I'll think Mwa
of delicious mochi ha
whenever I see Biochemistry in Our Everyday Lives 145
baseball on TV.
tee hee
