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Structure of amylopectin .4. The alpha-amylase dextrins and the structure of amylopectin of sorghum starch

V. Kaláč, K. Babor, and K. Tihlárik

institute of Chemistry, Slovak Academy of Sciences, CS-842 38 Bratislava

 

Abstract: α-Amylase dextrins were prepared from the β-limit dextrin isolated from sorghum starch. The title compounds separated by gel chromatography on Sephadex G-25 were characterized by estimating their relative molecular masses and formic acid arising in periodate oxidation. The enzyme susceptibility of the original starch was measured; it was found that linear sections of uniform length and a small occurrence of sites with double branching were present in the amylopectin molecule of sorghum starch.

Full paper in Portable Document Format: 455a703.pdf

 

Chemical Papers 45 (5) 703–708 (1991)

Wednesday, March 03, 2021

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