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Corn Starch (α1,4‐α1,6) Glucopolysaccharides ‐ Correlation Between Amylose: Amylopectin Ratios and Physical Properties of the Grains
Author(s) -
Krisman Clara R.,
Alfredo Curá J.
Publication year - 1991
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.19910430802
Subject(s) - amylopectin , amylose , endosperm , starch , branching (polymer chemistry) , polysaccharide , chemistry , food science , corn starch , organic chemistry , biochemistry
The starch components from corn inbreads and hybrids, mature seeds of commercial interest, were fractionated according to their branching degree. The amount and structural properties of them was determined, allowing a better definition of the polysaccharides present in each fraction. The methodology used allowed the visualization of the introduction of some traits if they result in a structural change of the starch components. It is, therefore, suggested that it is possible to predict the endosperm type related to hardness. A linear correspondence was obtained between amylose % and % of endosperm type floury or horny.