ENZYMATIC ANALYSIS OF THE STRUCTURE OF OXIDIZED POTATO STARCHES

The possibility to use enzymic methods for the analysis of the positio ns of carboxyl and carbonyl groups in sodium hypochlorite oxidized (HO ) and hydrogen peroxide oxidized (PO) potato starches was investigated . The HO-starch, that contained more modified glucosyl residues, posse ssed a lower beta-amylolysis limit and all of the polymer components w ere resistant to complete hydrolysis as judged from gel-permeation chr omatograms. In contrast, the PO-starch contained 24% of apparently unm odified, linear chains that were hydrolysed by beta-amylase. After deb ranching, similar to 30% of the chains in the HO-sample and similar to 20% in the PO-sample remained partly resistant to successive beta-amy lolysis. (C) 1997 Elsevier Science B.V.