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Distribution of Partial Digestion Products of Hydroxypropyl Derivatives of Maize, Waxy Maize and High Amylose Maize Starches
Author(s) -
Azemi B. M. N. Mohd.,
Wootton M.
Publication year - 1994
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.19940461107
Subject(s) - amylose , degree of polymerization , chemistry , polysaccharide , fractionation , starch , digestion (alchemy) , maize starch , amylase , food science , oligosaccharide , waxy corn , chromatography , polymerization , biochemistry , organic chemistry , enzyme , polymer
Porcine pancreatic α‐amylase digests of native and hydroxypropyl derivatives of maize (NM), waxy maize (WM) and high amylose maize starches (HA) were subjected to ethanolic fractionation into oligosaccharide and polysaccharide fractions. Both fractions of the partial digests were analysed for blue values, reducing values, total carbohydrates, average degree of polymerisation and molar substitution (MS). Distribution of hydroxypropyl groups between the fractions varied depending on starch type and level of substitution with the polysaccharide fraction being higher in MS. Blue values (BV) and average degree of polymerisation (DP) tended to decrease with digestion while reducing values (RV) increased.