The fractionation of potato starch by means of aluminium hydroxide

E. J. Bourne; G. H. Donnison; S. Peat; W. J. Whelan

doi:10.1039/jr9490000001

The fractionation of potato starch by means of aluminium hydroxide

E. J. Bourne, G. H. Donnison, S. Peat, W. J. Whelan

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Abstract

Aluminium hydroxide, precipitated in situ, will almost completely adsorb potato starch from aqueous solution. When the precipitate is boiled with water the amylose fraction passes into solution but little or none of the amylopectin dissolves. If less aluminium hydroxide is used the amylopectin is preferentially adsorbed, and an amylose fraction of high blue-value remains in the supernatant liquid. Factors influencing the isolation of this amylose fraction have been examined, and a new method based upon these observations is suggested for the fractionation of starch.

Original language	English (US)
Pages (from-to)	1-5
Number of pages	5
Journal	Journal of the Chemical Society (Resumed)
DOIs	https://doi.org/10.1039/jr9490000001
State	Published - Jan 1 1949
Externally published	Yes

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Chemistry(all)

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AU - Donnison, G. H.

AU - Peat, S.

AU - Whelan, W. J.

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Y1 - 1949/1/1

N2 - Aluminium hydroxide, precipitated in situ, will almost completely adsorb potato starch from aqueous solution. When the precipitate is boiled with water the amylose fraction passes into solution but little or none of the amylopectin dissolves. If less aluminium hydroxide is used the amylopectin is preferentially adsorbed, and an amylose fraction of high blue-value remains in the supernatant liquid. Factors influencing the isolation of this amylose fraction have been examined, and a new method based upon these observations is suggested for the fractionation of starch.

AB - Aluminium hydroxide, precipitated in situ, will almost completely adsorb potato starch from aqueous solution. When the precipitate is boiled with water the amylose fraction passes into solution but little or none of the amylopectin dissolves. If less aluminium hydroxide is used the amylopectin is preferentially adsorbed, and an amylose fraction of high blue-value remains in the supernatant liquid. Factors influencing the isolation of this amylose fraction have been examined, and a new method based upon these observations is suggested for the fractionation of starch.

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The fractionation of potato starch by means of aluminium hydroxide

Abstract

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