Synthesis of Amylopectin

Abstract

NATURAL starch is a mixture of two components, which can be separated in a number of ways although it is doubtful if complete separation has yet been attained. The names, amylose and amylopectin, used earlier in a different sense, may be conveniently retained to describe the two components. Amylose, forming about 25 per cent of whole starch, is constituted of unbranched chains of glucose residues, the members being mutually linked by α-1: 4-glycosidic linkages. Amylopectin possesses for the most part the same 1: 4 glucose linkages and forms about 75 per cent of natural starch, but its chain structure is branched or laminated through the lateral linking of its shorter lengths of 1:4 glucose chains by certain α-1: 6-glycosidic bonds.

Access options

Rent or Buy article

Get time limited or full article access on ReadCube.

from$8.99

All prices are NET prices.

References

  1. 1

    Hanes, C. S., Proc. Roy. Soc., B, 128, 421; 129, 174 (1940).

  2. 2

    Haworth, W. N., Heath, R. L., and Peat, S., J. Chem. Soc., 55 (1942).

  3. 3

    Hassid, W. Z., and McCready, R. M. J. Amer. Chem. Soc., 65, 1159 (1943).

Download references

Author information

Rights and permissions

Reprints and Permissions

About this article

Cite this article

HAWORTH, W., PEAT, S. & BOURNE, E. Synthesis of Amylopectin. Nature 154, 236 (1944) doi:10.1038/154236a0

Download citation

Further reading

Comments

By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.