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 |
|---|---|
| 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 |
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ASJC Scopus subject areas
- Chemistry(all)
Cite this
175. The enzymic synthesis and degradation of starch. Part XIII. Improved methods for the fractionation of potato starch. / Hobson, P. N.; Pirt, S. J.; Whelan, William J.; Peat, Stanley.
In: Journal of the Chemical Society (Resumed), 01.12.1951, p. 801-803.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - 175. The enzymic synthesis and degradation of starch. Part XIII. Improved methods for the fractionation of potato starch
AU - Hobson, P. N.
AU - Pirt, S. J.
AU - Whelan, William J.
AU - Peat, Stanley
PY - 1951/12/1
Y1 - 1951/12/1
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=37049163934&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=37049163934&partnerID=8YFLogxK
U2 - 10.1039/JR9510000801
DO - 10.1039/JR9510000801
M3 - Article
AN - SCOPUS:37049163934
SP - 801
EP - 803
JO - Journal of the Chemical Society
JF - Journal of the Chemical Society
SN - 0577-6171
ER -