MOLECULAR CHARACTERISTICS OF HIGH AMYLOSE STARCHES

被引:7
作者
PRAZNIK, W
HUBER, A
WATZINGER, S
BECK, RHF
机构
[1] INST PHYS CHEM,A-8010 GRAZ,AUSTRIA
[2] CERESTAR RES & DEV,B-1800 VILVOORDE,BELGIUM
来源
STARCH-STARKE | 1994年 / 46卷 / 03期
关键词
D O I
10.1002/star.19940460304
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
A new methodology for the analysis of starch which combines complexation/precipitation-techniques with size exclusion chromatography and enzymatic debranching is described. Application of this methodology yields detailed information about the microstructure of starch. The non-branched/long-chain-branched glucans (amylose) of wrinkled pea and high amylose corn starch proved to be different in respect to average molecular weight and branching characteristics, whereas close similarity was found for the short-chain branched components (amylopectin) of the two starches, both of them showing a bimodal molecular weight distribution.
引用
收藏
页码:88 / 94
页数:7
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