Abstract
The initial stages in α-amylolysis of large and small barley starch granules were followed by gel chromatography. Hydrolysis of gelatinised large and small granules is very similar, indicating a similar structure of the individual components in the two starches. Amylolysis of intact large granules is quite different from that of intact small granules, suggesting differences in the mode of packing of the starch components within the granules. It is concluded that α-amylolysis is of a non-random nature, probably due to the amylopectin component of the starch. On the basis of the intermediate products obtained, a possible structure for the amylopectin molecule is presented, based on a unit cluster with a molecular weight of 3 × 104.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
