| Título: | Amylose and amylopectin from potato starch |
| Autores: | LILO GILBERT, Autor ; GILBERT, G.A., Autor ; SPRAGG, S.P., Autor |
| Tipo de documento: | documento electrónico |
| Fecha de publicación: | 1964 |
| ISBN/ISSN/DL: | 69320 |
| Nota general: | En: Methods in Carbohldrate Cheemistry, vol. 4, pp.25-27 |
| Langues: | Español |
| Clasificación: | |
| Resumen: |
Many distinct methods have been used to fractionate starch into its branched and linear components. The best method for one kind of starch is not necessarily the best method for another, and much depends upon the source and pretreatment of the starch. The purpose of fractionation is also a factor which influences the choice of method. Here it will be assumed that the aim is to prepare, in the laboratory, quantities of amylose and amylopectin and not to study the starch itself, for which no general method could be prescribed.
The method chosen entails leaching of amylose from starch carefully dispersed in dilute alkali; it can be performed on a large scale at room temperature in the presence of air. It produces pure amylose which dissolves readily in cold water to form a comparatively stable solution, and leaves pure amylopectin in gel form insoluble in cold water. The yield is roughly half of theoretical for both components. The following previously-: unpublished method, which has been used in this laboratory for a number of years, most closely resembles that described by Gatin-Gruzewska (1). |
