Summary
By the determination of the number-averaged molecular weights and stepwise elution analysis, ist was found that amylose from maize, wheat and sorghum paste, after precipitation with n-butanol, still contained highmolecular weight fractions of amylopectin, with fragments of the grains. A relatively small amount of lowmolecular-weight pure amylopectin was isolated from the pastes. After extended thermal dispersing of the pastes at 120°C the amount of isolated amylopectin increase in dependence of the type of starch. The molecular weights also increase with the exception of sorghum amylopectin. Extended dispersing of the pastes in the autoclave decreases differently the amounts of the precipitated amylose from the dispersions in dependence of the type of starch, and the molecular weights become smaller.
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Čeh, M., Stropnik, Č. & Leskovar, S. Stepwise elution paper chromatography analysis of fractions of thermically dispersed maize, wheat and sorghum starch. Chromatographia 22, 255–260 (1986). https://doi.org/10.1007/BF02268769
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DOI: https://doi.org/10.1007/BF02268769