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Structure of amylopectin. I. Preparation and structure of α-amylase macrodextrin

K. Babor, V. Kalač, and K. Tihlárik

Department of Chemistry of Polysaccharides, Institute of Chemistryy Slovak Academy of Sciences, Bratislava

 

Abstract: From a mixt. of dextrins, prepd. by α-amylolytic degradation of potato starch, 2 homogeneous macrodextrin fractions were sepd. on a Sephadex G-25 column. Both were characterized by mol. wt., periodate oxidn., and α- or β-amylolysis, hence by the degree of branching. Macrodextrins thus prepd. are branched on each 4th or 3rd D-glucose unit, whereas branching points in native amylopectin are located on each 5th to 9th D-glucose unit on av. The heterogeneity of branching with longer, linear chains and areas of higher branching d. is typical for amylopectin.

Full paper in Portable Document Format: 225a321.pdf

 

Chemical Papers 22 (5) 321–326 (1968)

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