Properties of the Amylose and Amylopectin Components of Starch

Range Table - link Sec
Organism Plants
Reference Jack C. Shannon, Douglas L. Garwood and Charles D. Boyer, Genetics and Physiology of Starch Development, chapter 3 p.28 table 3.1, In Starch chemistry and technology / edited by James N. Miller, Roy L. Whistler
Primary Source See refs beneath table
Comments Once dispersed, the differential iodine-binding properties of amylose and amylopectin (Table 3.1) can be utilized to estimate the amount of linear polysaccharide present in the starch without fractionating the starch.
Entered by Uri M
ID 107361