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As the major component and the dominant energy storage material in tubers, starch accounts for approximately 15–20% of fresh potato weight (Bertoft & Blennow, 2016). Generally, potato starch mainly exists in the body and is isolated with various methods for further utilization (Neeraj et al., 2021)
The molecular weight (MW) of amylose in starches varies from ~500 anhydroglucose units for high amylose maize starch up to over 6000 anhydroglucose units for potato
1 Ιαν 2016 · The molecular size distribution of amylose, expressed as weight-average molecular weight (M w), is 0.2–3.9 × 10 6, whereas the number-average degree of polymerization (DP n) ranges between 840 and 21,800 (Hizukuri and Takagi, 1984).
27 Μαρ 2023 · Starch is the most important component in potato tubers, whose structure and composition play key roles in properties of potato storage, processing, and applications. This review identifies...
1 Ιουν 2020 · To evaluate the features of whole starch molecules, we inspected the weight size distributions (w (logV h)) of branched starch molecules (V h, hydrodynamic volume; R h, the corresponding hydrodynamic radius).
1 Απρ 2011 · The weight percentage of amylopectin fractions DF2, DF3 and DF4 ranged from 33.3–37.8, 18.1–20.1 and 23.2–26.2 for the potato starches (Table 5). Overall, unit-chain distribution profiles are well within the range reported for potato starch amylopectin ( Gunaratne and Hoover, 2002 , Hizukuri, 1985 , Hizukuri, 1986 , Ong et al., 1994 ).
measuring molecular weight, especially size exclusion chromatography (SEC, also known as gel permeation chromatography [GPC]), use separation by size, not by mo-lecular weight. Starch is a branched mole-cule and two molecules with the same size can have different molecular weights if their branching structure is different. Thus,
