MOLECULAR CHARACTERISTICS OF HIGH AMYLOSE STARCHES

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.