𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Studies on the Starches of Barley Genotypes. A Comparison of the Starches from Normal and High-Amylose Barley

✍ Scribed by W. Banks; C. T. Greenwood; J. T. Walker

Publisher
John Wiley and Sons
Year
1971
Tongue
English
Weight
397 KB
Volume
23
Category
Article
ISSN
0038-9056

No coin nor oath required. For personal study only.

✦ Synopsis

Abstract

Starches have been isolated from two barley genotypes, the normal American variety “Glacier (C. I. 9676)” and a mutant with a low mean‐starch‐granule‐size designated “Glacier (Ac 38)”. Iodine titration has confirmed that the mutant has a starch of high amylose‐content.

Both starches have been fractionated to yield their component amylose and amylopectin, and the properties of these fractions examined. The two amylose fractions show very similar properties, but the amylopectin fraction isolated from the starch of “Glacier (Ac 38)” is apparently anomalous with respect to chain‐length, β‐amylolysis limit, and iodine uptake. This behaviour — which is comparable with that exhibited by the amylopectin fractions of the other high amylose‐content starches from pea and maize — has similarly been shown to be due to heterogeneity in the polysaccharide rather than to an increase in the average‐length of the external chains.

📜 SIMILAR VOLUMES

A comparison of the structures of the fr
A comparison of the structures of the fractions of normal and high-amylose pea-seed starches prepared by precipitation with concanavalin A
✍ Norman K. Matheson 📂 Article 📅 1990 🏛 Elsevier Science 🌐 English ⚖ 682 KB

A method of separating amylose and amylopectin is based on proteolysis of the precipitated concanavalin A-amylopectin complex. The molecular-size distributions, together with the i,,, and A,,, of the iodine complexes of fractions obtained by gel chromatography, indicated efficient separation ofamylo

Studies on Starches of High Amylose-Cont
Studies on Starches of High Amylose-Content. Part VI. Observations on the Stability of Aqueous Dispersions of Waxy Maize, Maize, and Amylomaize Starches; and the Self-fractionation of Amylomaize
✍ G. K. Adkins; C. T. Greenwood 📂 Article 📅 1966 🏛 John Wiley and Sons 🌐 English ⚖ 441 KB

Nr. 8 11966 3. Die Jodaffinitat (< 0,l O i 0 ) . die P-Amylolysegrenzen (53-55OiO) u n d die scheinbaren Keitenltingen (26 bis 28 Olukoseeinheiten) der e n d g ~l t i ~e n ~edimen~ationen wnren fiir alle untersuchten Starken im wesentlichen iden tiseh . ## 4. Daraus folgt, dap normales A m ~l o p e