ESTIMATION OF AMYLOSE CONTENT OF STARCHES AFTER PRECIPITATION OF AMYLOPECTIN BY CONCANAVALIN-A

被引：166
作者：
YUN, SH
MATHESON, NK
机构：
[1] Department of Agricultural Chemistry, University of Sydney, New South Wales
来源：
STARCH-STARKE | 1990年 / 42卷 / 08期
关键词：
D O I：
10.1002/star.19900420805
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The estimation of the amylose content of starches has been studied by precipitating the amylopectin with concanavalin‐A and then, after denaturing the remaining concanvalin‐A by heat, determining the unprecipitated glucan in the supernatant by (a) hydrolysis with amyloglucosidase: α‐amylase followed by glucose oxidase‐peroxidase reagent, (b) colorimetrically with phenol‐sulphuric acid or (c) by colour with iodine. Copyright © 1990 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim
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页码：302 / 305
页数：4
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