Title: THE FRACTIONATION OF POTATO STARCH BY ELECTROPHORESIS
Abstract: The character of the products of the breakdown of starch by diastase is influenced, among other things, by the proportions present in the diastase of its constituent α-and β-amylases. The extents to which the latter respectively hydrolyse starch and amylose depend on the pre-treatment to which the amylose may have been submitted in its preparation. Potato starch, well ground to rupture the granules, or alternatively made directly into paste but dispersed at 120°C., can be separated by electrophoresis into amylopectin and amyloamylose. Such amylose is much more completely degraded by barley diastase than starch albeit at a slower rate. By alternate redispersion and electrophoresis, the amylopectin can be made to yield high proportions of the amylose. Thus, by such mild means starch can be largely converted into material which is much more completely degraded by barley diastase than the original starch.
Publication Year: 1940
Publication Date: 1940-11-12
Language: en
Type: article
Indexed In: ['crossref']
Access and Citation
Cited By Count: 11
AI Researcher Chatbot
Get quick answers to your questions about the article from our AI researcher chatbot