Undoubtedly there will be an element of contrast matching between the disaccharide trehalose and amylopectin, which explains the indistinct edge of amylopectin granules.
The solutes (small shapes between the membranes) represent disaccharides.
According to this model, disaccharides have the proper size needed to spread the lipids apart within the bilayer, and thus, hinder their transition into the gel phase.
Sugar analysis revealed the presence of the oligosaccharides raffinose and stachyose, the disaccharide sucrose, and the monosaccharides glucose and fructose.
Mono- and disaccharides were extracted in triplicate with 80% (v/v) ethanol from the same grain samples used for -amylase assay.
This phase restricts disaccharide-rich carbohydrate foods such as grains, pastas, breads, sugar, potatoes, corn, beans, and legumes.
Soy products contain sucrose as the basic disaccharide, which breaks down into glucose and fructose.
It may also be involved in the addition of a repeated disaccharide unit.
