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An Investigation of Varietal Differences in the Iodine‐Binding Capacities of Crystalline Rice Amyloses a
Author(s) -
PHILLIPS ALLEN T.,
WILLIAMS VIRGINIA R.
Publication year - 1961
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1961.tb00797.x
Subject(s) - amylose , chemistry , iodine , starch , fractionation , chromatography , molecular mass , solvent , potassium hydroxide , food science , organic chemistry , enzyme
SUMMARY Purified amyloses have been obtained from four widely different varieties of rice by alcohol fractionation of the corresponding starch. Each variety of amylose was found to bind 18.9 mg of iodine per 100 mg of amylose on the basis of solvent‐free carbohydrate. Viscosity measurements in potassium hydroxide solutions have made possible the calculation of the viscosity‐average molecular weights. These molecular weights were found to be: Century Patna 231, 100,000; Caloro, 140,000; Rexoro, 325,000; and Zenith, 310,000. Beta‐amylase action on Century Patna and Rexoro amyloses indicated that the structures of both were similar.