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Structure of amylopectin. III. α-Amylase macrodextrin of some barley starches

V. Kaláč, K. Babor, and K. Tihlárik

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

 

Abstract: By partial α-amylolysis of starches from 3 strains of barley, followed by sepn. of products on Sephadex columns, macrodextrins were obtained and characterized by detn. of mol. wt., periodate oxidn., and β-amylolysis. The degree of branching was compared with that of other plant starches. The structure of isolated barley macrodextrins indicated the irregular and heterogeneous branching in the starting amylopectins. The biosynthesis of amylopectin is discussed.

Full paper in Portable Document Format: 324a559.pdf

 

Chemical Papers 32 (4) 559–564 (1978)

Tuesday, May 26, 2020

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