Abstract
Modification and improvement of the published methods for the preparation of the two starch components, amylose and amylopectin, are described. Amylose is prepared by a combination of the methods using aluminium hydroxide and thymol (J., 1949, 1; 1948, 1687), and amylopectin by further fractionation with methanol of amylopectin prepared by the thymol method. Properties of typical preparations of these components are described.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 801-803 |
| Number of pages | 3 |
| Journal | Journal of the Chemical Society (Resumed) |
| DOIs | |
| State | Published - Dec 1 1951 |
| Externally published | Yes |
ASJC Scopus subject areas
- Chemistry(all)
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Hobson, P. N., Pirt, S. J., Whelan, W. J., & Peat, S. (1951). 175. The enzymic synthesis and degradation of starch. Part XIII. Improved methods for the fractionation of potato starch. Journal of the Chemical Society (Resumed), 801-803. https://doi.org/10.1039/JR9510000801