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Structural features of starch–lactone inclusion complexes in aqueous potato starch dispersions: the role of amylose and amylopectin

✍ Scribed by Cornelia Heinemann; Felix Escher; Béatrice Conde-Petit

Book ID
108402805
Publisher
Elsevier Science
Year
2003
Tongue
English
Weight
618 KB
Volume
51
Category
Article
ISSN
0144-8617

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The starches from four maize genotypes (waxy, normal, amylose-extender, and ae a&x wx) have been sampled at three stages of development, and fractionated by precipitation of the amylopectin with concanavalin A. The resulting amylose and amylopectin fractions were examined by gel chromatography befor