Abstract
Since starch can be split into maltose, the opinion has been widespread that starch is composed of chains of the maltose type1. Some authors, however, suggested a branched or netted structure2,3; comparative measurements of molecular weight and viscosity were definitely in favour of a branched structure. Haworth4, on the other hand, deduced from end-group assays that the molecular weight is low and therefore starch is composed of straight chains of not more than twenty to thirty glucose units. However, such a view could not be maintained. Some years ago it became quite evident5 that most starches are made up of two polysaccharides: one unbranched, for which we proposed the old name of ‘amylose’, and one branched, ‘amylopectin’.
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References
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Meyer, K. H., and Gürtler, P., Helv. Chim. Acta, 30, 751 (1947).
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MEYER, K., GÜRTLER, P. & BERNFELD, P. Structure of Amylopectin . Nature 160, 900–901 (1947). https://doi.org/10.1038/160900a0
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DOI: https://doi.org/10.1038/160900a0
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