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Molecular Structure of Banana Starch
Author(s) -
KAYISU KALENGA,
HOOD LAMARTINE F.
Publication year - 1981
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.1365-2621.1981.tb04513.x
Subject(s) - amylopectin , dextrin , pullulanase , amylose , chemistry , starch , food science , hydrolysis , polysaccharide , isoamylase , sephadex , amylase , organic chemistry , enzyme
Starch isolated from green banana fruit was hydrolyzed with pullulanase and β‐amylase and the hydrolyzates fractionated on Sephadex G‐50 and G‐100. Debranching of the starch and it β‐limit dextrin with pullulanase revealed that banana amylopectin had populations of d̄.p̄. 45 and d̄.p̄ 15 chains in a molar ratio of 1:6. The average chain length of the debranched starch and the debranched β‐limit dextrin was 26 and 10, respectively. The amylose content was 16%. Amylose prepared by selective leaching and by thymol complexation had β‐amylolysis limits ≥ 92%.