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Fractionation of Maize Starch by Gel‐chromatography
Author(s) -
Yamada T.,
Taki M.
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.19760281103
Subject(s) - amylopectin , amylose , starch , chromatography , fractionation , chemistry , maize starch , gel permeation chromatography , solvent , biochemistry , organic chemistry , polymer
The gel‐chromatographic fractionation of amylose and amylopectin from starch was investigated, and the method was improved in the preparation of starch solution by adopting perchloric acid as solvent. The four types of maize starch e.g. normal‐, waxy‐, amylo‐ and amylo‐waxy‐type, were investigated by this improved gel‐chromatographic method, and the ratios of each fractionated component were estimated.