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Occurrence of an amylopectin in the fruit of the granadilla ( Passiflora edulis )
Author(s) -
Cillie G. G.,
Joubert F. J.
Publication year - 1950
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740011203
Subject(s) - amylopectin , passiflora , pulp (tooth) , passifloraceae , starch , chemistry , food science , botany , biology , amylose , medicine , pathology
The starch present in the fruit pulp of the granadilla ( Passiflora edulis ) has been isolated and examined. Its properties are in accord with its formulation as an amylopectin in which the side chains have an average length of 17 glucose residues.