I want to know the properties of pure amylose and amylopectin?

07 March 2016 1 6K Report

Hello, everyone

I found an intersting phenomenon that when i amextracting amylose and amylopectin from native starch using Butyl alcohol iso butyl alcohol. After several cycles, I found the amylose section is difficult to separate, and like a rigid disk, while the amylopectin part feels like gum when the solvent is still inside.

Anyone can put forward reasons why?

Matthias Thalmann

amylose is in general much harder to dissolve than amylopectin. For example amylopectin will dissolve in boiling water, while amylose will form little spheres of gel without dissolving.

This is due to the very long unbranched glucan chains in amylose which have a high tendency to form gels - note that amylopectins with long side chains are also more prone to gel formation.

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