Abstract
AbstractThe 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 rate equation as the one established in a previous study using pure amylose fractions containing no amylopectin. There were significant differences, however, among the rate 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 fange of those of pure amylose fraction (obtained from the same potato starch samples), it was concluded, that amylopectin did not interfere significantly with the rate of the complexation reaction.
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