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Structure of amylopectin. II. α-Amylase macrodextrin from wheat and maize starch

K. Babor, V. Kaláč, and K. Tihlárik

Institute of Chemistry, Slovak Academy of Sciences, 809 33 Bratislava


Abstract: Partial α-amylolysis of wheat starch (I)  and chromatog. sepn. of the formed saccharide mixt. afforded macrodextrins (II) which were characterized by mol. wt., periodate oxidn., and α- and β-amylolysis and their structure and the branching d. compared with those of I from potato I. Wheat II contained an av. 3-5 internal chains 6.0-8.5 glucose units long. The structure and yield of II pointed to the irregularity and heterogeneity of branching of native amylopectin. II were not formed from maize I which provided evidence for the more regularly branched amylopectin in maize.

Full paper in Portable Document Format: 291a110.pdf


Chemical Papers 29 (1) 110–113 (1975)

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