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Reactivity of amylose and amylo pectin in potato starch


, : Reactivity of amylose and amylo pectin in potato starch. Starch 36(1): 13-18

The availability for reaction of amylose and amylopectin in potato starch was investigated by etherifying potato starch in granular form and in solution with diethylaminoethylchloride to a very low degree of substitution. The distribution of ether groups over both starch fractions was subsequently determined. A higher reactivity of amylose with respect to amylopectin was found for granular starch, in contrast with reaction in solution, where both starch fractions show almost equal degree of substitution. This indicates a difference in physical state between amylose and amylopectin in granular potato starch. The relative reactivity of the starch fractions can be varied by physical modification of the native starch.

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Other references

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