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STRUCTURAL ANALYSIS ON THE AMYLOPECTIN OF WAXY‐BARLEY LARGE STARCH GRANULES
Author(s) -
Bertoft E.,
ÅVall AK.
Publication year - 1992
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1992.tb01128.x
Subject(s) - amylopectin , dextrin , chemistry , starch , degree of polymerization , hydrolysis , chromatography , maltose , amylose , polysaccharide , polymerization , organic chemistry , enzyme , polymer
The hydrolysis of waxy‐barley starch by the α‐amylase of B. subtilis was followed by gel chromatography on Sepharose CL 6B. A range of intermediate dextrins were initially produced, and at later stages dextrins with a degree of polymerization in the range 100–200 accumulated. Maltohexaose was produced simultaneously from the external chains. The hydrolysis of the amylopectin β‐limit dextrin followed a similar pattern, though smaller amounts of the low‐molecular weight material were formed. The sizes of the more resistant products in the hydrolysis mixtures suggested that the amylopectin contained two types of unit clusters with d.p. for the β‐limit dextrins of 65 and 85. A regular model for the structure of the amylopectin that shows the possible mode of interconnection of the unit clusters is presented .