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Rate studies of the amylose–iodine reaction in unfractionated starch samples of various plant origin
Author(s) -
Hamori Eugene,
Kallay Michael C.
Publication year - 1972
Publication title -
biopolymers
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.556
H-Index - 125
eISSN - 1097-0282
pISSN - 0006-3525
DOI - 10.1002/bip.1972.360110212
Subject(s) - amylose , amylopectin , chemistry , starch , iodine , reaction rate constant , iodide , polysaccharide , potato starch , food science , chromatography , nuclear chemistry , organic chemistry , kinetics , physics , quantum mechanics
The initial rate of the fast reaction among amylose, iodine, and iodide ions was studied in unfractionated corn, potato, rice, wheat, and arrowroot starches. It was found that the reaction followed the same rate equation as the one established in a previous study using pure amylose fractions containing no amylopectin. There were significant differences, however, among the rate constants of the various starches investigated. These variations were explained in terms of the different average molecular weights of the amylose fractions of these starches. Since whole potato starch indicated a rate constant well within the fange of those of pure amylose fraction (obtained from the same potato starch samples), it was concluded, that amylopectin did not interfere significantly with the rate of the complexation reaction.