Chains of intermediate lengths in waxy-maize amylopectin

Enzymic analysis of the structure of oxidized potato starches

The possibility to use enzymic methods for the analysis of the positions 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, possessed a lower beta-amylolysis limit and all of the polymer components were resistant to complete hydrolysis as judged from gel-permeation chromatograms. In contrast, the PO-starch contained 24% of apparently unmodified, linear chains that were hydrolysed by beta-amylase. After debranching, approximately 30% of the chains in the HO-sample and approximately 20% in the PO-sample remained partly resistant to successive beta-amylolysis.

Structures of the amylopectins of waxy, normal, amylose-extender, and wx:ae genotypes and of the phytoglycogen of maize

Average chain lengths and beta-amylolysis limits have been determined for the waxy and ae/wx genotypes of mature maize starch, and for the amylopectin fractions of normal and amylose-extender starches (prepared by precipitation with concanavalin A), rabbit-liver glycogen, phytoglycogen, and waxy rice starch. All amylopectin samples had similar A:B chain ratios of > 1 and the two glycogens had ratios of < 1. This finding led to average frequencies of substitution of B chains over the whole molecule of > 2 for the amylopectins and < 2 for the glycogens. An equation for the number of tiers for a molecule with various frequencies of substitution of B chains and chain lengths has been used to determine the effect of variation in average frequency of branching and average chain length on structure.

Investigation of the fine structure of alpha-dextrins derived from amylopectin and their relation to the structure of waxy-maize starch

Alpha-dextrins, obtained by fractional precipitation with methanol of the products of the action of Bacillus subtilis alpha-amylase on waxy-maize amylopectin, were debranched with isoamylase and the distributions of the unit chains were analysed by gel-permeation chromatography. The large alpha-dextrins still contained long B-chains after hydrolysis for 60 min, but these were absent from the small dextrins with chain numbers of approximately 11 or less. The small dextrins contained increased amounts of chains with lengths intermediate of those of the long B-chains and the main part of the short chains. After hydrolysis for 210 min, almost all of the long B-chains had disappeared and the chains with intermediate lengths had been shortened further. The distributions of the unit chains of the internal chains, obtained by debranching of the phosphorolysis (phi)-limit dextrins, gave similar results and showed that the ratio of A- to B-chains was unchanged during the alpha-amylolysis. Models for the fine structure of the intermediate alpha-dextrins are proposed.