Examination of the purity and structure of amylose by gel-permeation chromatography

✍ Scribed by Yasuhito Takeda; Kanako Shirasaka; Susumu Hizukuri

• Publisher: Elsevier Science
• Year: 1984
• Tongue: English
• Weight: 607 KB
• Volume: 132
• Category: Article
• ISSN: 0008-6215
• DOI: 10.1016/0008-6215(84)85066-1

✦ Synopsis

Gel-permeation chromatography on TOYOPEARL HW-75F is a sensitive and useful method for examining the purity of amylose specimens. The required recrystallisation frequency for preparing amylose free from amylopectin depended on the starch source. The iodine affinities of chromatographically pure amylose specimens were 20-20.5 g/100 g. The pure kuzu, tapioca, and potato amyloses had d.p. values of 1540, 2660, and 4920, with 5, 8, and 7 chains on average, respectively. Wheat amylose obtained by aqueous leaching at 70" was a short-chain molecule (d.p., 570) with 2 chains on average. These amylose specimens consisted of molecules differing in molecular weight and chain length. The branched molecules showed broad distributions of molecular weight. Pseudomonas isoamylase liberated short (maltotetraose) to long (probably d.p. >lOO) chains from potato amylose.