In:
Starch - Stärke, Wiley, Vol. 28, No. 10 ( 1976-01), p. 341-343
Abstract:
Three gelatinized tapioca starches [unmodified (A), hydroxypropyl distarch phosphate (B) and hydroxypropyl starch (C)] were hydrolyzed by hog pancreatic α‐amylase (EC 3.2.1.1 α‐1,4‐glucan 4‐glucanohydrolase). Oligosaccharide constituents of the hydrolyzates were separated by thinlayer chromatography and quantified by spectrodensitometry. Glucose, maltose, maltotriose and maltotetraose were identified by cochromatography. Hydrolyzates from starches B and C had lesser amounts of the lower molecular weight oligosaccharides (G 1 —G 4 ) than did those from starch A. The products of hydrolysis varied quantitatively with the degree of hydrolysis.
Type of Medium:
Online Resource
ISSN:
0038-9056
,
1521-379X
DOI:
10.1002/star.19760281005
Language:
English
Publisher:
Wiley
Publication Date:
1976
detail.hit.zdb_id:
1481133-9
