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Pancreatic Alpha Amylase Hydrolysis Products of Modified and Unmodified Tapioca Starches
Author(s) -
Conway R. L.,
Hood L. F.
Publication year - 1976
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19760281005
Subject(s) - maltotriose , chemistry , maltose , hydrolysis , starch , chromatography , oligosaccharide , amylase , alpha amylase , polysaccharide , pullulan , glucan , enzymatic hydrolysis , carbohydrate , biochemistry , enzyme
Three gelatinized tapioca starches [unmodified (A), hydroxypropyl distarch phosphate (B) and hydroxypropyl starch (C)] were hydrolyzed by hog pancreatic α‐amylase (EC 3.2.1.1 α‐1,4‐glucan 4‐glucanohydrolase). Oligosaccharide constituents of the hydrolyzates were separated by thinlayer chromatography and quantified by spectrodensitometry. Glucose, maltose, maltotriose and maltotetraose were identified by cochromatography. Hydrolyzates from starches B and C had lesser amounts of the lower molecular weight oligosaccharides (G 1 —G 4 ) than did those from starch A. The products of hydrolysis varied quantitatively with the degree of hydrolysis.