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Molecular Structure of Starch from Pueraria lobata (Willd.) Ohwi Relative to Kuzu Starch
Author(s) -
Du Xianfeng,
Jia Jianhua,
Xu Shiying,
Zhou Yibin
Publication year - 2007
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.200700604
Subject(s) - pueraria , lobata , amylopectin , chemistry , starch , amylose , degree of polymerization , polysaccharide , botany , polymerization , food science , biology , polymer , biochemistry , organic chemistry , medicine , alternative medicine , pathology
The molecular structures of starches from Pueraria lobata (Willd.) Ohwi were examined and compared with those of other tuberous and root starches. The fresh tubers were collected from three Chinese main Pueraria lobata (Willd.) Ohwi growing regions. The chain distributions of the amylopectins as determined by gel permeation chromatography were similar to those of the amylopectins of other starches. Among the three amylopectins studied, the respective β‐amylolysis limits were 55%, 56% and 58% which were similar to that of kuzu amylopectin. The number average degree of polymerization ( $\displaystyle \overline {{\tf="PS_HENI"DP}_n } $ ) values of the amylopectins were 8.7‐9.7×10 3 , lower than those of sweet potato and potato amylopectins (9.9×10 3 and 11.2×10 3 , respectively). The number of branch chains per amylose molecule was 5.0. The average chain length ( $\displaystyle \overline {{\tf="PS_HENI"CL}} $ ) of the Pueraria lobata (Willd.) Ohwi amyloses was similar to those of kuzu (310), sweet potato (310) and tapioca amyloses (340), but lower than those of lily (475) and potato (670).