MOLECULAR STRUCTURE OF STARCH

Publisher Summary Starch is a homoglycan composed of a single type of sugar unit, regardless of the source of the starch. Starch was established as a polymer by the small freezing point depression observed for its aqueous solution. The hydrolytic investigations of starch were taken as proof of its poly(D-glucosyl), or D-glucan, nature. However, obtaining a quantitative yield of D-glucose from a pure glucan is difficult. The identity and structure of isomaltose is of considerable importance in ascertaining the structure of amylopectin. A procedure for separating starch fractions involves the complete dispersion of starch granules in a hot aqueous medium and treatment with 1-butanol to allow, on cooling, the formation of large crystalline rosettes of amylose-1-butanol complex. These could be separated by centrifugation or filtration. Pure amylose is obtained on re-disolution and re-precipitation as the 1-butanol complex with the final removal of 1-butanol by distillation from a hot suspension.

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