Rate studies of the amylose–iodine reaction in unfractionated starch samples of various plant origin
✍ Scribed by Eugene Hamori; Michael C. Kallay
- Publisher
- Wiley (John Wiley & Sons)
- Year
- 1972
- Tongue
- English
- Weight
- 383 KB
- Volume
- 11
- Category
- Article
- ISSN
- 0006-3525
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✦ Synopsis
Delaware 1971 1
Synopsis
The initial rate of the fast reaction among amylose, iodine, and iodide ions was studied in unfractionated corn, potato, rice, wheat,, and arrowroot starches. It was found that, the reaction followed the same rat,e equation as the one established in a previous study using pure amylose fractions containing no amylopect,in. There were significant differences, however, among the rat,e constants of the various starches investigated. These variations were explained in terms of the different average molecular weights of the amylose fractions of these starches. Since whole potato starch indicated a rate constant well within the range of those of pure amylose fractions (obtained from the same potato starch samples), it was concluded, that amylopectin did not interfere significant,ly with t,he rate of the complexation reaction.