Abstract
Nägeli amylodextrins were prepared from various types of starch (waxy maize, sweet potato, and potato) by prolonged treatment of the granules with 15% sulfuric acid. Each product was separated, by gel filtration on a column of Bio-Gel P-6, into two fractions, which were purified by repeated gel-filtration on the same column. The fraction having the lower molecular weight (d.p. 15–18, Fraction III) was completely hydrolyzed by beta amylase, regardless of the origin of the starch, suggesting that this product has a linear structure. The λ max value of the iodine complex of Fraction III from waxy-maize amylodextrin was, however, smaller than those of the counterparts from other origins. This result suggests that the chain length of Fraction III from the waxy-maize amylodextrin is slightly shorter than those of the others. The elution profiles of the amylodextrins, as well as those of their betaamylolysis products, were different from each other. These results, and the different iodine-staining activities of the amylodextrins or their fractions of higher molecular weight (d.p. 30–33, Fraction II), suggest that the structural features of the fractions differ from each other.
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