FRUCTOSE-GRAFTED AMYLOSE AND AMYLOPECTIN

Amylose and amylopectin have been heated with sucrose in acidic methyl sulfoxide. The fructose oxocarbonium ion derived from sucrose was tra nsferred as fructofuranosyl groups to O-6 of the glucans, giving fruct oglucans containing up to 7.9% (amylose) and 5.8% (amylopectin) of fru ctose. The fructosyl units on amylose prevented retrogradation from aq ueous solution, resulted in a less-blue iodine complex, and decreased the extent of degradation by amyloglucosidase. The addition of fructos yl units to amylopectin reduced the extent of its degradation by beta- amylase.