MOLECULAR CHARACTERISTICS OF HIGH AMYLOSE STARCHES

A new methodology for the analysis of starch which combines complexati on/precipitation-techniques with size exclusion chromatography and enz ymatic debranching is described. Application of this methodology yield s detailed information about the microstructure of starch. The non-bra nched/long-chain-branched glucans (amylose) of wrinkled pea and high a mylose corn starch proved to be different in respect to average molecu lar weight and branching characteristics, whereas close similarity was found for the short-chain branched components (amylopectin) of the tw o starches, both of them showing a bimodal molecular weight distributi on.