175. The enzymic synthesis and degradation of starch. Part XIII. Improved methods for the fractionation of potato starch

P. N. Hobson, S. J. Pirt, W. J. Whelan, Stanley Peat

Research output: Contribution to journalArticle

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 languageEnglish (US)
Pages (from-to)801-803
Number of pages3
JournalJournal of the Chemical Society (Resumed)
DOIs
StatePublished - Dec 1 1951
Externally publishedYes

ASJC Scopus subject areas

  • Chemistry(all)

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