ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Both amyloses and amylopectins from sago starches with low (280 BU, low-v) and high (735 BU, high-v) viscosities on amylography differed in molecular structures. The low-v amylopectin (average chain length, c.I., 22) was a smaller molecule with a slightly higher amount of long chains than the high-v amylopectin (c.I., 22). The number-and weight-average degrees of polymerization of the low-v amylose were 2490 and 5090, respectively, which were half those of the high-v amylose. The low-v amylose had a lower molar fraction of branched molecules with a shorter inner chain length than the high-v amylose, but both branched molecules had a similar number (17–19) of chains on the average. Both starch granules had the same crystalline type (Ca) and amylose content (24%).
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1989.tb08596.x
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